chicken and crispy bacon are layered on thick
multigrain bread slices slathered with a sun-dried
tomato pesto and chopped arugula mayo and finshed with
factors into most lunches in our family. Chicken salad, cold
fried chicken, chicken soup and leftover barbecued or
grilled chicken. Chicken sandwiches of all manner. No wonder
that I select the chicken sandwich at a recent lunch at
Daily Provisions in New York. Their rotisserie chicken
sandwich with bacon, avocado and green tomato wows. Thick
slices of warm multigrain bread held the goodness together.
doubt, perfectly roast chicken makes any sandwich stellar.
Large shreds of moist, nicely seasoned white and dark meat
add texture, richness and protein to the sandwich. When the
chicken and bread are both warm, the stars align.
home, I prefer to roast my own chicken rather than rely on
supermarket rotisserie chicken (which can be dry). I time
myself — from seasoning the chicken to serving, I need a
little more than 1 1/4 hours. I like to roast two small
chickens so there’s plenty for weekday rice bowls or
bread to be the biggest challenge to a good grown-up
homemade sandwich. Yes, presliced, supermarket bread allowed
us to make hundreds of sandwiches destined for school
lunches. I eat bread less frequently now, so I want the good
stuff. I look for whole grain, artisan breads sold unsliced
for freshness. That also allows me to warm the bread without
fear of drying and to slice it as thick as I wish.
on the hunt for a great bakery, I stock up on bread when I
find one. At Tartine in San Francisco, Hewn Bakery in
Evanston, Zak the Baker in Miami, Amy’s Bread in New York
City, I buy the heartiest whole grain bread they make, then
wrap it well to freeze. Thawed at room temperature (still
wrapped), then crisped in a hot oven or sliced and toasted
on the grill, good bread motivates me to build a better
way to upgrade my sandwich is to think about the bread
spread. It’s easy to doctor up bottled mayonnaise with
deep rich flavor by stirring in olive tapenade, curry paste
or sun-dried tomato pesto. Adding something fresh, such as
arugula or chopped herbs, distributes their flavor
throughout each bite.
chips factor into nearly every Saturday lunch for as long as
I can remember. The salty, crunchy treat completes the meal.
Recently, I’ve taken to putting them into my cookies —
an idea from a favorite aunt. She crushed just the right
amount of chips into a buttery dough.
Saturday cookies, I’m also adding crushed sourdough
pretzels, chopped nuts and a bit of shredded coconut.
Thinking of the chocolate-covered potato chips we like, I
add bits of dark chocolate to the cookies as well. Using a
bit of almond flour in place of some of the all-purpose
flour and powdered sugar in place of granulated, gives the
cookies a very fragile, short texture. Because they are so
fragile, let the cookies cool most of the way on the baking
sheet before transferring to the rack to completely cool. I
pack them into a tin with wax paper between the layers to
the sandwiches accompanied by a green salad. In this case,
an updated, speedy version of broccoli salad using bottle
dressing and a crunchy cap of fried onions.
oven to 375 degrees on convection or 400 on conventional.
Rinse and pat dry 2 small (3 to 3 1/2 pounds each) whole
chickens. Place chickens in a large roasting pan. Sprinkle
generously all over with Everything Bagel Seasoning (from
Trader Joe’s or on the internet). Position chickens breast
side up. Drizzle each chicken with 1 to 2 tablespoons olive
oil. Roast until golden brown and thigh juices run clear, 1
to 1 1/4 hours. Rest 10 minutes before serving. Or, cool and
refrigerate covered up to several days.
CHICKEN AND BACON SANDWICHES ON WHOLE GRAIN BREAD
thin slices of tomato when it’s in season.
tablespoons sun-dried tomato pesto
baby arugula, finely chopped
thick slices (12 ounces) hickory smoked bacon
whole loaf (12 to 16 ounces) multigrain bread
2 to 3
cups large slices or shreds cooked chicken breast and thigh
meat (boneless, skinless)
small romaine lettuce leaves
okra or dill pickles
mayonnaise, pesto and arugula in a small bowl. (Refrigerate
covered up to 2 days.) Use at room temperature.
Heat oven to 400 degrees. Cook the bacon in a large nonstick
skillet over medium-low heat. Turn the slices occasionally,
until cooked crisp and golden, 10 to 15 minutes. Drain on
paper toweling. Keep warm.
Meanwhile, pop the bread into the oven to warm it briefly
and crisp the crust, 5 to 10 minutes. Cool a few minutes,
then cut eight 1/2-inch-thick slices. Meanwhile, put the
chicken on a plate, cover with wax paper and microwave on
high (100 percent) until warmed, about 1 minute.
assemble the sandwiches, spread one side of all the bread
slices with the mayonnaise. On 4 of the slices, layer the
chicken, bacon and lettuce; top with a second bread piece.
Serve right away with pickles.
information per serving: 664 calories, 38 g fat, 9 g
saturated fat, 87 mg cholesterol, 43 g carbohydrates, 7 g
sugar, 38 g protein, 1,421 mg sodium, 8 g fiber
AND CRANBERRY SALAD
4 to 6 servings
the blue cheese dressing, use your favorite store brand or
cup light blue cheese salad dressing
(4 ounces) dried cranberries
tablespoon lemon oil or olive oil
each of salt, freshly ground black pepper
3/4 cup crispy fried onions (from a can)
the florets from the stems of the broccoli. Cut the florets
into bite-size pieces and place in a large microwave-safe
bowl. Peel the broccoli stems, then slice 1/4-inch-thick and
add to the bowl. Add 1/4 cup water and cover the bowl with a
lid or microwave-safe plastic wrap. Microwave on high (100
percent power), stirring once, until broccoli has lost a bit
of its crunch, about 3 minutes. Drain and rinse under cold
water to cool. Drain well and return to the bowl.
Stir in the salad dressing, cranberries, oil, salt and
pepper. Serve at room temperature topped with the fried
onions. (The salad, without the onions, can be refrigerated
up to 2 days.)
information per serving: 222 calories, 15 g fat, 3 g
saturated fat, 6 mg cholesterol, 20 g carbohydrates, 15 g
sugar, 2 g protein, 202 mg sodium, 2 g fiber
POTATO CHIP SNACKING COOKIES
about 3 dozen 2 1/2-inch diameter cookies
sure to use unsalted butter when adding salted chips and
pretzels in the dough. Peanuts or walnuts are good in place
of the pecans. I like unsweetened coconut shreds here so the
cookies do not get too sweet. You can add raisins or dried
(2 sticks) unsalted butter
large egg yolk
teaspoon pure vanilla extract
cup almond flour (or another 1/2 cup all-purpose flour)
generous cup roughly crushed kettle-style potato chips
cup each: roughly crushed sourdough pretzels, chopped pecans
cup dark or semisweet chocolate cut into small chunks
cup shredded coconut, optional
Heat oven to 350 degrees. Have 2 or 3 large baking sheets
lined with parchment paper ready.
Beat the butter in a large bowl of an electric mixer until
light and fluffy. Beat in sugar until light. Beat in egg
yolk and vanilla. Scrape down the bowl and beat again. With
the mixer on low, beat in the flour and almond flour.
a wooden spoon or rubber spatula to stir in the potato
chips, pretzels, pecans, chocolate and coconut until evenly
distributed throughout the dough.
a large spoon to shape 1 inch round mounds of dough. Place
12 on each prepared baking sheet, separating the dough by
about 2 inches. Bake, rotating sheets once for even
browning, until cookies are golden, 12 to 14 minutes. Cool
on the baking sheets about 10 minutes, then transfer to a
wire rack to finish cooling. Use care as the cookies are
fragile when warm. Repeat to bake all cookies.
Store in a cookie tin for several days.
information per cookie: 109 calories, 8 g fat, 4 g saturated
fat, 19 mg cholesterol, 9 g carbohydrates, 4 g sugar, 1 g
protein, 32 mg sodium, 1 g fiber