Chicken Veggie Sandwich
I do not know if you have noticed by now, but I love sandwiches! Sandwiches are so versatile, it can go from breakfast to dinner with just the switch of ingredients. However, this sandwich was a mix of practically everything I had in my fridge. It came out scrumptious! It was so good that I made the same sandwich the next day for lunch for my sister and me. Its so simple, yet so flavorful. Although this is a chicken sandwich, the chicken can be omitted to make it into a vegan version. Now, lets get to the recipe!
1 loaf of Whole wheat/ Ciabatta bread (I buy mine at Portos Bakery)
1/4 Red Onion
Handful of Cherry/Grape Tomatoes
5 Button Mushrooms
1/2 Sweet Potato
1 Garlic Clove
Salt & Pepper
2 Tbspn Olive Oil
Sriracha (of course!)
1. In a pan over medium heat, add 1 tbspn olive oil. When heat oil has heated up add minced garlic clove and thinly sliced red onion. Cook until onion is translucent. Then add cherry/ grape tomatoes. Cook tomatoes until soft enough for juice to burst out. Add sliced mushrooms and chopped kale. Cook all together until mushrooms are well cooked. Season all with salt & pepper. Place aside.
2. Peel and dice sweet potato. Season with garlic salt. Place in microwave and microwave for 3 minutes. Then mash with a fork until smooth. Place aside.
3. Season chicken with other 1 tbspn olive oil, salt, & pepper. Cook until thoroughly cooked. TIP: Do flip chicken if it does not easily come off pan because that means that it is not ready to be flipped. When it comes off, it is ready to be flipped. It should cook for 5-6 minutes per side over medium heat. Let it rest on a wooden cutting board or plate for 5 minutes before cutting into strips.
4. Toast bread on the stovetop or panini press to your liking. Then spread sweet potato on one side of bread with drizzle of Sriracha on top of that. Then add cooked veggies and top with chicken breast.
That is it. Quick, easy, and delicious. Hope you enjoy! Let me know if you try this out in the comments below.