So bare with me on this post everyone!
Remember last Friday’s post? My Quinoa Salad with Roasted Tomatoes?? I was trying to be all organized (for once) and coordinate recipes to show you how to rollover my Roasted Tomatoes into two recipes….
Aka..show you how to use Friday’s post to make an easy dinner on Sunday.
But… the Golden Globes were on… and Revenge… and Downton Abbey…so there was literally no time to do anything productive with my life besides rot on my couch with a glass of wine. So lets pretend like today is Sunday! (I’m not kidding, I’m going to type like today is Sunday :)
So! Back to the Roasted Tomatoes. How do we use our extra tomatoes from my Quinoa Salad to work again for another dish..? We layer them in a deliciously stuffed chicken sandwich with melty mozzarella, garlicky mayo, and spinach tossed in a light balsamic vinaigrette!
This sandwich is fabulous! It’s a slight variation on a family favorite recipe from Cooking Light Magazine. Since we found their recipe last year we’ve made it a bazillion times for casual get togethers and weeknight dinners.. SO yummy.
Hearty Minestrone Soup – click here for recipe!
So remember its Sunday, right?… we are going to use our leftover Roasted Tomatoes for these Chicken Sandwiches.. AND we’re going to make a quick pot of soup. Because soup and a sandwich is one of my very favorite combos :)
Soup Sunday is your secret weapon for quick and easy dinners for the rest of the week. I love making a big pot of minestrone on Sunday so I don’t have to worry about running home and making dinner for the beginning of the week. You can even freeze the soup too – up to 2 months, perfect for microwaving later in the month for a quick dinner!
Haha ok sorry if this blog post just read a little spastic! I ditched Sunday night’s wine for Tuesday morning pot of coffee :) Have a wonderful week everyone!
Chicken and Roasted Tomato Sandwich with Mozzarella and Balsamic
Yields 6 Sandwiches
- Half a recipe of my Roasted Tomatoes – click to go to recipe
- 3 cups shredded cooked rotisserie chicken breast (about 1 pound)
- 1/4 cup low-fat mayonnaise
- 1 tablespoon whole-grain Dijon mustard
- 1 garlic clove, minced
- 1 (16-ounce) loaf french bread, cut in half horizontally (or gluten free loaf)
- 3 ounces Mozzarella cheese, sliced
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon kosher salt
- 2 cups fresh spinach
- Preheat broiler. Cut loaf into 6 pieces, totally 12 halves. Layer tomatoes evenly over 6 halves and top with sliced mozzarella. Place all 12 halves on a baking sheet and broil until the cheese melts (1-2 minutes).
- Combine mayonnaise, mustard, and garlic in a small bowl. Top melted cheese halves with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture. Spread mayonnaise mixture evenly over the remaining 6 loaf halves.
Recipe adapted from Cooking Light Magazine
Nutrition Information (per sandwich); Calories: 426, Fat: 11 grams