Do It For Less! Experts | RECIPES
Chicken Sandwiches Grilled with Sun-Dried Tomatoes and Arugula
Servings: 12 Serving size: 1 sandwich with 3 1/2 ounces chicken Prep time: 15 minutes Cooking time: 45 minutes
Arugula (also known as rocket) isn’t always available. You can use baby spinach or watercress as a substitute. Olive tapanade also makes a lovely spread for these sandwiches. Some large club stores sell frozen grilled chicken breasts that are very nice. This is a great time-saving alternative. If you don’t have an outdoor grill you can use a grill pan; it works just fine.
Ingredients: 6 large chicken breasts, boneless and skinless 1/2 cup olive oil Salt and black pepper to taste 1 1/4 cups sun-dried tomato tapanade or sun-dried tomato pesto 12 sandwich-sized rolls, sliced in half 2 1/2 pounds fresh mozzarella, sliced 1/4 inch thick 3 cups arugula
Preheat grill on high (or place grill pan over high heat). Make 2 thin filets from each chicken breasts cutting them all the way through horizontally. If necessary, flatten chicken to an even thickness with the flat end of a meat mallet or pounder. Brush both sides of the chicken with olive oil and sprinkle generously with salt and pepper. Grill chicken for 2- 3 minutes on each side, until cooked through. (If grilling ahead of time, cool chicken, cover and refrigerate until ready to assemble sandwiches.)
Spread cut sides of rolls with sun-dried tomato tapanade/ pesto. Place a piece of chicken and two slices of mozzarella on the bottom of each roll. Top with arugula and finish with the tops of the rolls. Wrap sandwiches in parchment or wax paper if serving in individual lunch boxes.
Lemon Mint Pasta Bean Salad
If serving this menu in individual lunchboxes, small Chinese take-out containers work very well for holding the salad.
Servings: 12 Serving size: 1 1/4 cup Prep time: 22 minutes Cooking time: 10 minutes
This salad can be made 2-3 days ahead.
Ingredients: 2 pounds shell pasta 3/4 cups plus 2 tablespoons extra virgin olive oil 4 green onions, thinly sliced 1 (14.5 ounce) can garbanzo beans, rinsed and drained 1 (14.5 ounce) can red kidney beans, rinsed and drained 1/2 cup mint, chopped 1/2 cup flat leaf parsley, chopped 1/4 cup freshly squeezed lemon juice Salt and pepper to taste
Cook pasta in boiling salted water according to package directions until just ever so slightly under-done. Rinse under cool running water and toss with the 1/4 cup olive oil. Combine pasta with green onions, garbanzo and kidney beans, mint and parsley. Whisk together remaining olive oil and lemon juice. Add to pasta, tossing to coat. Add salt and pepper to taste. Keep chilled for up to 2 days before serving. If serving in individual lunchboxes, divide salad among single serving size containers.
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