Last night, I walked over to the grocery store across the street to pick up some pita bread but the bread aisle had shrunk by half its size. Honesty, there were like six loaves of bread total in the aisle. When I asked the cashier if they had any pita, the front end manager walked over, and standing next to a giant, weird display of plastic toilet seats, explained that they would only be carrying Asian food items from then on so the chances of them having the bread was pretty slim.
Blast. The cheap, freshly baked pita bread three blocks from my house has saved many a last minute dinner snafu. Pita pizza? Surely. Pita sandwiches? Of course. Fresh veggies and homemade tabouleh with a side of pita? Done, done, and done. I can't really complain since their Middle Eastern counterpart is just a mile down the road but there is something to be said for "walking distance" when you have a four and three year old in tow.
Although it cramped my style last night, because I love how thin and delicious fresh pita can be, how it compliments the sandwich rather than overwhelming it, it was no big deal. I had some demi baguettes sitting on my counter at home and so I grabbed a tomato and some mozzarella from the store(not so Asian, though, so maybe the cheese will be a goner soon too?), and threw this sandwich together.
They ingredients are simple and easily substituted for what you have on hand. Some rotisserie chicken, pesto, mozzarella, and tomato. Some bread and maybe some arugula or spinach and you've got yourself a meal.
I love recipes that aren't really recipes in the summer time. And although it pales in comparison to the heat we'd be feeling if we still lived in Texas or Phoenix this summer, low nineties is still warm enough that turning the oven on seems counterintuitive. So although you could totally smear some garlic and olive oil on the bread and throw it under the broiler with the cheese and tomato, by all means, if you live where it's over 90 degrees, just go ahead and skip that step.
ROTISSERIE CHICKEN PESTO SANDWICH
WHAT YOU NEED
- Two cups of shredded, precooked chicken (I used a Costco Rotisserie chicken)
- 1/2 cup of homemade or store bought pesto
- Baguette or pita
- Sliced tomato
- Sliced mozzarella
- Olive oil
- Handful of spinach or arugula
WHAT TO DO
- Turn on broiler.
- Cut bread to desired length and smear inside with a bit of olive oil. Smash a clove of garlic and rub over oiled bread.
- Place a slice of tomato and a slice of cheese on bread and place under broiler under cheese melts about 3 minutes.
- Meanwhile, mix shredded chicken with pesto and set aside.
- Take bread out of oven top with about a 1/2 cup of chicken and pesto mixture and some spinach. Enoy.
The Local Coffee shop in Oberlin, OH serves their bagels with pesto and cream cheese and it's had me on a serious pesto kick for the last few days. What's your favorite way to enjoy pesto? Or rotisserie chicken for that matter?
Happy simple summer dinner.