2 roasted chicken breasts (preferably leftover)
4 thin slices pancetta, (substitute bacon)
6 thick slices good quality, whole grain bread, toasted
Paprika mayo (recipe follows)
Spicy tomato, eggplant relish (recipe follows)
Several leaves arugula (or spinach) washed and dried
Combine all ingredients for mayo in a small bowl and whisk to blend. Set aside.
1-2 cloves garlic, minced
½ tsp. mild paprika
½ cup prepared mayonnaise
1 large sweet onion (Vidalia or Spanish), finely diced
1 Tbsp. olive oil (15 ml)
1 yellow pepper, finely diced
Salt and freshly cracked black pepper to taste
2 large roma tomatoes, diced
2 sprigs fresh thyme, chopped (or ½ tsp. dried)
Several leaves fresh basil, chopped
1 Tbsp. red wine vinegar (15 ml)
In a large skillet heat half the olive oil and saute the onion on medium high heat. Continue to cook for about 8-10 minutes until onions are soft and golden. Add the yellow pepper, thyme and tomatoes.
Cook for 5 minutes or until mixture is thick and juice has evaporated.
Add the vinegar and remove from heat. Stir in basil.
Assemble sandwich as per usual.
Makes 2 double decker sandwiches.
Tommy Smythe shares the classic partyware that’s making a comeback
|Tue 28||Strange but delicious food pairings with Chef Rodney Bowers|
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