Since I wasn't about to load up 3 kids and haul them off to the nearest supermarket to pay full price for shredded cheese, I had to get creative. What did I already have to salvage this meal without taking away from other meals already planned this week? I had a loaf of french bread, sliced cheddar cheese, onions, brown sugar, olive oil, and grilled chicken breasts. All that could be combined to make sandwiches. So that's what we had.
When I was throwing this together I had to stop and do an attitude check. I was mad that my menu was thrown off from my mistake. An inconvenience. However, the truth was I had a semi-stocked pantry, a semi-full fridge, and a means to cook my food. I needed to take a moment to be thankful for what I had instead of focusing on what I didn't. So what we weren't having what I'd planned on. The point was my family was going to eat. Not only eat, but eat until we were full. We are blessed, and I was taking that for granted. I like having little reminders like this. Keeps me focused on what's really important, and what's really important is not my schedule nor my menu.
Once I got my attitude in check I was putting love into what I was making. That's what cooking is about for me. Love. A way to serve my family. Making meals to not only meet their dietary needs, but to enjoy as well. All that love turned into a sandwich we will definitely have again. I'm going to call it the Dang Cheese Sandwich. Here's the recipe...
Dang Cheese Sandwich
(marinade for grilled chicken)
1 roasted red pepper, sliced (you can buy the jar kind and use 4-5 slices)
1 tsp capers
1 Tbsp olive oil
2 Tbsp mayo
2-3 chicken breasts, raw
- In a food processor mix all ingredients together.
- Poor over raw chicken.
- Refrigerate overnight and grill until chicken juices run clear.
- After chicken cools, refrigerate until ready to use.
2-3 grilled chicken breasts
8 slices of french bread
1/2 cup sliced red onion
1 Tbsp olive oil
1 Tbsp brown sugar
4 slices of cheddar cheese
- Heat olive oil on low heat, and toss in onions. When onions begin to soften, add in brown sugar. Be sure to stir because the brown sugar will carmelize.
- Once onions are covered and dark, remove from pan and let stand.
- Slice chicken breast thinly. This is easiest to do when the chicken is straight out of the fridge.
- Spread your desired amount of dijon mustard on each piece of french bread.
- Place sliced chicken on top of one slice of bread.
- Add carmelized onions on top, then a slice of cheddar cheese.
- Place another slice of french bread on top.
- Do this until you have four sandwiches.
- Bake at 350 degrees for about 5-7 minutes until cheese is melted. Then turn on the broiler for 1-2 minutes until the french bread 'browns'.
Happy Cooking! Happy Attitude! Happy Friday!