Wednesday, June 18, 2008
Roasted Chicken Sandwich
I had to share this sandwich with you, because I just got done eating it and am now sad that there is none left. Even though I know that most of the people reading this blog right now are NOT gluten-free, you could easily just make this with whatever gluten-filled bread you have on hand. I know that some people wait a while before attempting to enjoy gluten-free bread because they fear that it just won't taste like they want it to, but I pretty much just dove right into the world of gf breads and baked goods as soon as I started the diet and have been very pleasantly surprised at how tasty (albeit different) a lot of them are.
I came across this recipe from Ginger Lemon Girl as I was scouring the various gf blogs out there, and modified it oh-so-slightly to make it non-dairy. To do this, I omitted the 1/2 cup instant non-fat milk and increased the sorghum flour to 3/4 cup and increased the millet flour to 1/2 cup and followed the rest of the recipe exactly as it appears. I will probably continue to experiment with it, but it definitely turned out pretty well and had the springy bread feel when it was finished baking. I have been eating sandwiches all week for lunch on this delicious bread! Today I made this one using some leftover Baba Ghanoush dip I had bought at a Mediterranean grocery last week (this is a garlicky roasted eggplant spread that is creamy, a bit like hummus). Regular or garlic hummus could certainly be used in its place in this sandwich.
Roasted Chicken Sandwich with Avocado, Spinach, and Baba Ghanoush
2 slices of your favorite gf sandwich bread
2-3 slices gf roasted chicken or turkey (I got mine from the deli at Dierbergs)
1/4 avocado, mashed
3-4 tbsp. Baba Ghanoush or garlic hummus (TJ's hummus varieties are ALL gf!)
Baby spinach leaves
1-2 tsp. creamy cashew butter
Salt and Pepper
Smear the desired amount of avocado on both slices of bread, then spread the Baba Ghanoush or hummus over that, and salt and pepper each side lightly. Fold one of the slices of chicken up to fit the bread and place it on one side, and then spread the cashew butter across the chicken, then place the second slice of chicken on top of that. Add the spinach and put the other piece of bread on top. I'd recommend cutting it in half because it gets a little hard to manage with all the ingredients loaded onto those tiny pieces of bread!