Monday, April 13, 2009
Thursday, April 09, 2009
Tuesday, April 07, 2009
Makes about 6 sandwiches
Total time: 35 minutes (if you don't have "help")
Light, refreshing, and a delightful twist on an old favorite!
5 strips bacon, diced
1 1/2 baguettes, toasted
1/3 cup olive oil, divided
Salt and Pepper to taste
1 1/4 cups fresh cilantro leaves, packed down
1/2 cup fresh mint leaves, packed
1 Tbsp. fresh ginger, chopped
Juice of 1/2 a lime
3/4 cup mayonnaise
1/4 cup plain yogurt
3 cups chicken, shredded
1/2 cup macadamia nuts, chopped
1 cup fresh spinach
1 cup fresh pineapple (a can of crushed works nicely)
Optional: 1 Tbsp Jalapeno, minced and
Red bell pepper, minced
Preheat oven to highest broiler setting with rack in top position.
Saute bacon in a skillet over medium heat until crisp. Remove grease with a paper towel.
Slice top 1/4 off the baguettes and hollow out, removing the bread inside (make some homemade croutons?). Divide into 6 equal segments. Brush each piece with 1 Tbsp oil, season to taste, and broil on a baking sheet for 2-3 minutes, or until lightly browned.
Mince cilantro, mint, ginger, and lime juice in a food processor to make pesto. Add mayonnaise and yogurt and mix until combined well. Season with salt and pepper, if desired.
Mix chicken, diced bacon, and nuts with pesto in a bowl, set aside. Toss spinach with a little oil and lime juice. If using jalapenos, stir with pineapple in a seperate bowl.
Layer on baguette by placing spinach on first, enough to cover base of bread. Next, add about 1/2 cup of chicken salad mixture. Garnish with pineapple or pinepple mixture and minced pepper, if desired.
That means, YOU, Mary! =P