a soup, sandwich and homemade aioli
lost archives
I realized there are a few videos that I’ve recently posted that didn’t include the recipes. Whether it’s a weekday, weekend, lunch or dinner these are perfect for just about any occasion.
First up, a marinated grilled chicken sandwich with a sun-dried chili aioli.
Homemade sauces, dressings and marinades have been a staple for me when it comes to elevating regular everyday meals.
You may be wondering if aioli is a fancy word for mayonnaise. The answer- it’s a fancy mayo that incorporates garlic. So, make of that what you will.
Rather than pulling out my blender (or lack there of- because I still have yet to buy one). I like using my immersion blender for a few reasons, it’s small, lightweight and it’s easier to clean. As someone who practically lives in their kitchen I think it’s fair to say that I avoid extra bulky dishes at all cost.
There are a few debates to a good sandwich
Triangles or Squares- I tend to like square halves
Toasted or Untoasted- As a Potbelly Sandwich Works Stan, I absolutely need my sandwich toasted.
Butter or Mayo- My significant other likes to use butter, I prefer using mayo. I think mayo makes the bread toast so much better.
Non-negotiables
You need at least one sauce/condiment
You need cheese- anything but cheddar (there are a few exceptions)
You need at least 3 toppings- greens, onions, tomatoes
Season your greens, trust me it makes a huge difference
Good bread- thick, good bread, i.e Baguettes, italian loaves, whole grain seeded bread, sourdough, ciabatta/focaccia. Leave the wonder bread for pbj’s and bologna sandwiches (no hate, I love a good nostalgic treat).
Marinated Grilled Chicken Sandwich
(makes 4 sandwiches)
Ingredients
Chicken Ingredients
4 Thinly Sliced Chicken Cutlets (2 breasts sliced in half)
2 Tbsp Olive Oil
2 Tbsp Lemon Juice (1 whole lemon)
Salt
Pepper
1/2 tsp Garlic Powder
1 tsp Paprika
1 tsp Italian Seasoning
In a bowl/bag combine all ingredients. Making sure the seasonings are well worked into the chicken. Marinade for 2-6 Hours, you can also opt to throw the chicken directly into the skillet if you are pinched for time!
Once chicken has marinaded, take the chicken out of the fridge for 30 minutes. Using a grill or skillet coated in olive oil sear the chicken on both sides for 3-4 minutes each or until internal temperature reaches 165ºF. Remove from the pan and allow the chicken to rest for 5 minutes before slicing.
Once chicken has cooled slightly slice on a slight angle in .25/.5” slices.
Sun-dried Tomato-Chili Aioli
1/3 Cup Olive Oil
1 Tbsp Lemon Juice (half a lemon)
1 Clove of Garlic Grated
1 Egg Yolk
1.5 Tbsp Crushed Calabrian Chilies
4 Pieces “Chef’s Cut” Sundried Tomatoes (~4 Tbsp or 1/4 cup )
Pinch of Sugar
Salt and Pepper to taste
Combine all ingredients to a bowl/blender. Blend until smooth. If the sauce is too thick slowly add water or lemon juice until you reach your desired consistency. Season to taste with sugar and salt.
The Sandwich fixings
Mozzarella Cheese
Red Onion
Heirloom Tomato
Spinach and Arugula
Lightly Dressed in a pinch of salt, pepper, lemon and olive oil
Good Bread
To assemble your sandwich,
Using a skillet on medium low heat, spread mayo on each side of your bread. Toast for 2-3 minutes until nice and golden brown. Once you flip your bread add your cheese slices. Once cheese is melted, add your chicken, greens, onions, tomatoes and aioli.
Serve and enjoy :)!
The Soup!
It’s a classic homestyle chicken noodle soup.
My go to, tried and true soup. I can eat chicken noodle soup in the middle of July, I don’t know what it is about it but it is just SO comforting.
Homestyle Chicken Noodle Soup
Servings: 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ingredients
1 lb Chicken Breast or thighs (shredded or cubed after cooking)
8 oz. Fusilli/Rotini/Egg Noodles(~2.5 Cups Dry Pasta)
1 Yellow Onion Diced
3 Celery Stalks Thinly sliced
4 Carrots Peeled and Thinly sliced
3 Cloves Garlic
2 Tbsp Butter
2 Tbsp Flour
8 Cups Chicken Broth
1/4 Cup Heavy Cream
1/4 Cup Freshly Chopped Parsley
Parmesan Rind (optional)
2 Bay Leaves
3-4 Sprigs Thyme
Salt and Pepper to Taste
1 tsp Italian Seasoning
Olive Oil
How I made it:
Pat your chicken dry and season both sides with salt, pepper and a sprinkle of italian seasoning.
Using a stock pot or dutch oven on medium high heat, coat the bottom of the pan with olive oil. Sear chicken breasts for 4 minutes before flipping. Cook on the other side for 4 minutes, then continue to flip back and forth in 2 minute intervals until fully cooked through, internal temperature should reach 165ºF. (~12 minutes total)
Remove chicken from the pan, set aside and allow to cool before dicing.
In the same dutch oven, on medium heat add onion, celery and carrots. Cook for 5 minutes. Reduce the heat to medium low. Add garlic. Stir and cook until fragrant (2 minutes). Season with Italian seasoning, salt and pepper.
Add 2 tbsp butter. Once butter has melted add 2 Tbsp Flour. Stir and cook for 2 minutes, to cook out the raw flour. Drop in parmesan rind. Add chicken broth, fresh thyme and bay leaves. Cover and bring to a simmer.
Once simmering add chicken and pasta. Cover and simmer until pasta is al dente.
Uncover, remove parmesan rind, bay leaves and thyme sprigs. Pour in heavy cream. Simmer for 2 minutes.
Finish with freshly chopped parsley. Garnish with some fresh cracked black pepper and a drizzle of olive oil.
Serve and Enjoy!
