We are going as fast as we can as soon as we can. We're in a race against time, until we run out of money. – Jack Nicholson
|Looks good, doesn't it.|
Look ma, no pots! I love being able to say that. It brings a smile to my face.
If you have heavy-duty tinfoil to line the baking sheet for this recipe you will have no dishes to do at all, except for possibly a grater, knife and cutting board. And this recipe is fast as well.
|Split the bread and spread on Dijon.|
I was really pressed for time and wanted to get food on the table – quickly. It was after a showing on our house right at mealtime.
I was hungry and so was my spouse, waiting for his canteen delivery at work. (Just so you know, he doesn't demand it, I do it because I want to.)
What inspired this was speed – and nutrition. How can you get something on the table FAST while covering the grain, dairy, veggie and protein bases in the food guide? One option, your broiler.
I’m becoming quite enamoured with my broiler this summer, especially since we will not be replacing our BBQ until we sell our house and move. We actually have an accepted conditional offer now. Look out countryside, here we come! But I digress…
|Add cooked chicken & asparagus.|
Asparagus (from what country I do not know) was affordable in the grocery store so that ended up in my shopping basket. With it was a day-old, marked down 50% French baguette. Great for grilling.
My expensive purchase was 2 boneless, skinless chicken breasts. Shudder… But this recipe does serve 4 so I gritted my teeth and put it in the basket. The only other purchase was some swiss cheese.
Swiss, chicken and asparagus are wonderful together. If you slice the chicken into thin, wide pieces they will grill in the same length of time as the asparagus.
A few more minutes and you have lunch. To make it a delicious, informal dinner just add a side salad. Fast, tasty and good for you.
Give this one a try if you’re really in a rush. You’ll impress whoever you serve.
|Place cheese on both sides of the sandwich before broiling.|
Grilled Chicken and Asparagus Sandwiches
Prep: 5 min | Grill: 12 min | 4 sandwiches
2 chicken breasts
1/2 lb asparagus spears
a little olive oil, salt and pepper
300 g swiss cheese
Using a sharp knife slice each chicken breast in half horizontally through its thickness. Arrange on a baking sheet lined with tin foil.
|After the cheese is bubbly and browned you can add mayonnaise|
of you wish. Close, cut in two and serve.1 baguette and 2 chicken
breasts yield 4 decent-sized sandwiches.
Drizzle a little olive oil on the chicken and asparagus. Season with salt and pepper. Grill the asparagus and chicken for about 4 minutes per side or until slightly browned (or to your liking). Just don't cook the chicken until it's dry... Remove and cut the chicken into 2 pieces each.
Cut a soft baguette into two “sub sandwich”length pieces; then split each piece nearly in two. Lay out flat. Cube or grate the cheese.
Spread some Dijon mustard on one half of each piece. Layer the chicken, then asparagus spears and cheese on the Dijon side.
Let the asparagus spear tips hang out over the end of the bread. They add "drama" to the sandwich at the table.
Place cheese on the opposite side of the bread as well.
Run the open sandwiches under the broiler until slightly browned. Remove. Spread with mayonnaise if desired and serve.
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