Last week was a challenge, a big challenge. Sir Streusel was recovering from his knee surgery and a pulled back muscle. Yours truly had a bacterial infection that required 12 pills a day for 10 days. Each pill was a combination of many antibiotics. Needless to say, I was on a ”MEGADOSE”! I became so sick from those dang pills. I don’t remember feeling that badly for years. As my sweet Mama said, “If Jody is in bed, she is sick.” The good news is Sir Streusel is up and walking, slowly, and I have completed the MEGADOSE!
I am not exaggerating when I say that this is what we felt like…….walking zombies!
During our time of participating in the “Walking Dead”, as that is how we felt last week, I made these delicious sammies for us. The homemade barbecue sauce can be used on so many different dishes. It would be wonderful on hamburgers, grilled pork chops, baked chicken, and the list could go on.
This is the inside view of the sammy. A chicken cutlet is split into two cutlets and then topped with cheese. The layering is: bread, chicken, cheese, chicken, cheese, barbecue sauce, spinach, bread. You could use one chicken cutlet per sandwich but when you slice them horizontally, they are pretty thin. I stacked them and like the good little zombies we were, we ate every bite.
These sammies make a great lunch or dinner. You won’t regret the time to make the sauce. It is divine!
I apologize for not having any posts last week but zombies don’t blog. If they do, I don’t want to read them! YIKES!
In two weeks I host my annual tea party for my Sunday School Ladies, the Ladies of the FOLD. Our home looks like a tea party has exploded everywhere! I will be sure to show you all the lovelies that take place that day. It is absolutely my favorite day of the year with my ladies.
Make this sammy!!! Even a zombie loved this baby!
Jody and Edna
- 3 tablespoons extra-virgin olive oil, plus additional for drizzling
- 3 cloves garlic-minced
- ½ cup chicken stock
- 2 tablespoons brown sugar
- Salt and pepper to taste
- 1 onion-chopped
- One 14.5 oz. can diced fire-roasted tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 4 pieces skinless, boneless chicken breast---halved horizontally into two cutlets
- 2 cups baby arugula
- 1 loaf ciabatta bread—cut and sliced into 4 pieces
- Preheat a grill pan over medium-high heat.
- In a medium saucepan, heat the olive oil over medium-high heat.
- Add the onion and garlic cooking until softened.
- Add the tomatoes and chicken stock and heat through.
- Stir in the vinegar, brown sugar, Worcestershire sauce and pepper.
- Lower the heat and simmer until thickened, about 12-15 minutes.
- Drizzle the chicken with olive oil and season with salt an pepper.
- Cook on the heated grill pan 7 minutes, flipping ½ way through cooking time.
- Remove from the pan and layer 1 chicken piece with 2 mozzarella slices slices, stack another piece of chicken on top, layered with a slice of mozzarella.
- Tent with foil to soften the cheese.
- Combine the arugula and basil.
- Pile greens on four pieces of ciabatta bread.
- Pile the chicken stacks on top of the bread.
- Cover the chicken with the homemade barbecue sauce and then the bread tops.