sandwich week, night no. 2

we are forgetting our sunday night meal ever happened. i am a gordita failure and i will always be one. no matter what variation of the recipe i try i CANNOT get my masa to puff, thereby facilitating the crunchy-chewy awesome goodness of the most wicked great gordita. i just can’t. so instead of gorditas they became sopes and i was NOT happy. not one bit. my facebook pal affirmed my sneaking suspicion my altitude has something to do with it. ::shakes fist:: damn you Wyoming! (i seem to be doing and saying that a lot lately). boo. Wyoming can suck it … so while i’m working on eradicating that disappointing memory of a meal gone wrong, here’s another Rachael Ray sandwich recipe from last night’s dinner.

Cobb Clubs
adapted from the September issue of Every Day with Rachael Ray

You Need:

white or wheat sandwich bread
olive oil
skinless, boneless chicken breast – i would flatten these a bit
salt and pepper
1 avocado
1 clove garlic, finely chopped
1/2 lemon (juice of)
blue cheese (or if your grocery store (like mine) doesn’t carry it, just use provolone or swiss or even cheddar, if you want. i wish i’d had the foresight to buy some muenster. mmm muenster.)
sour cream (but only if you’ve got the blue cheese)
green or red leaf lettuce (or mesclun greens from my garden)
tomato slices
thin slices red onion (or whatever, man, i used a white onion. i like all raw onions)

cook your bacon strips until crisp. set aside on a paper towel lined plate to drain. meanwhile, lightly toast your bread slices in the oven. heat your oil in a pan. salt and pepper your chicken. add to the oil and cook until golden. stir in 1 Tablespoon butter and 1 Tablespoon tabasco (or whatever hot sauce you use). in a bowl, mash the avocado with salt, garlic, and lemon juice. if you’re using the blue cheese, mix this in another bowl with sour cream and blue cheese crumbles. spread the avocado mash on a slice of bread. top with lettuce or greens, chicken breast, tomato slices and onion, then bacon strips. on other top bread slice, spread the blue cheese mixture (or if you’re not using those, just put your cheese slice on top of the chicken then assemble as stated above). eat it with chips! or whatever. the point of these is to be super simple. and they’re succeeding in that area!


cooking music: Hayes Carll, a live bootleg



Filed under Chicken, sandwiches, Uncategorized

2 responses to “sandwich week, night no. 2

  1. LOVE sandwiches… and that looks great!!!

    I’ve never tried to make gorditas… I’ve been afraid of masa since I tried making tamales!

    • rebekah

      you know, tamales are the type of thing that takes a lot of practice to perfect. i’ve been making them with my mom since i was 7 and on my own since she passed a few years ago so i could probably do them blindfolded by now. so i’m good with masa, but these gorditas just elude me! i’ve been poring over a rick bayless book and his recipe is the exact same one that i used on sunday. i’m just going to have to beat them into obeying me. gorditas aren’t going to beat me!! šŸ˜‰

      this sandwich night idea is great, by the way. so easy and they are so hearty and good…

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