i have been told that some people feel something called “nostalgia” when they look through old photos they have saved on their hard drive. i think if i had photos of places and people and events, i might know what that feels like. instead, i have photos of delicious, delicious food. and then only thing i end up feeling is the saliva running down my chinny chin chin.
here’s a gem i rescued from the depths of my sd card.
about a month ago, i had a snack attack around three o’clock on a saturday. once i fought off my initial urge to go to mcdonalds (note dripping sarcasm), i started toasting some french bread and put together a sandwich from the tastiest things i could find skulking in my fridge.
if you were expecting a peanut butter and jelly sandwich, you might want to stop reading now.
i never was very good at snacking.
roasted veggie italian club
- half a zucchini
- one small eggplant
- a boneless chicken breast
- a little mayo
- some tomato paste
- basil (fresh or dried)
- olive oil
- salt and pepper
- french bread
- red pepper flake
- cherry tomatoes
- dried parmesan
- wash the chicken breast and dry it. it is 100% up to you whether or not your remove the skin. i tend to keep mine on just because i love the extra texture and fatty deliciousness. anyway, butterfly the breast so that it will cook a little bit faster. sprinkle both sides with salt, pepper, and a little bit of olive oil.
- get a well-oiled pan nice and hot, and add the chicken skin side down. give it a few minutes to crisp up. once the skin is good and crispy, flip the breast, turn down the heat, and cover the pan for a few more minutes. check for doneness, and once finished, set the chicken aside to let it reabsorb its juices.
- slice the ends off of your eggplant and zucchini. use a very sharp knife to diagonally along the flesh of the veggies. the result should be oblong disks of eggplant and zucchini. slice your onion nice and thin while you are at it.
- make a small foil basket, smear the bottom with some olive oil, and add the eggplant slices. sprinkle the slices liberally with red pepper flake, salt, pepper, and olive oil. roast the eggplant in the oven at between 190 and 220 degrees celsius (until sizzling and soft but not soggy). it should only take a few minutes.
- use the eggplant basket for your zucchini. sprinkle the slices with thyme, oregano, basil (if you chose to use the dried stuff), black pepper, and a little olive oil. cook them similarly to the eggplant; roast until sizzling and soft, but not squishy.
- slice along a baguette to make two very long, thin slices. add both to the oven for toasting. just a little bit of crispiness is good. if the bread is too hard or two crisp, the sandwich will fall apart on your while you eat it. just make the bread isn’t too soft, or the whole ordeal will become limp and devoid of texture.
- while the bread is toasting, mix mayo and tomato paste at a 1:1 ratio, then add a little bit of pepper.
- take out your chicken and slice it good and thin. remember to use a sharp knife and pay attention to the grain and your chicken won’t crumble into dust as it is wont to do sometimes.
- spread the tomato mayo on both pieces of bread. add a layer of roasted eggplant, a sprinkle of dried parmesan, a layer of chicken, a layer of onion, and a layer of zucchini. if you chose to use fresh basil, place a few whole leaves on the mayo side of the remaining piece of bread, and then seal the deal by placing it on top of the whole shebang.
- plate the sandwich and throw a few of those cherry tomatoes into a cute little bowl. their bright and slightly acidic flavor is an excellent complement to the spicy, savory deliciousness that is this sandwich.