Just when you thought you have had the best sandwich ever!

Try this baby!  Chicken Mc Hobbes: Take 2

A pounded chicken breast on a bed of caramelized red onions, with kale and cambozola cheese, on grilled sourdough buns!

I don't usually mix blue cheese with chicken, but this combination works really well...

Recipe for two:

2 sourdough buns, from Bakery San Juan, sliced in half
1 organic chicken breast, pounded and cut in half, seasoned with S & P
1 red onion, halved and thinly sliced
1 handful of kale, chopped
1 wedge, cambozola cheese, rhine removed
1 t paprika
olive oil
butter
pinch cayenne
salt and pepper

Start cooking the onions with a good amount of butter and olive oil, over medium heat.  Caramelize the onions, which means cook them on high heat just before they start to brown, then lower the heat and add paprika so they are cooking slower, until they start to dissolve.  They will become really sweet and sticky if cooked this way!  When done add the greens and season with salt, pepper and cayenne, and cook them down a bit.

Put a little olive oil in a large saute pan, and place over medium high heat.  When the oil's hot place the chicken in the pan shaking the pan back and fourth to avoid sticking.  Cook until browned on both sides, about 8 minutes.

Brush the buns with olive oil and grill them or you can toast them in the oven!

Spread the cheese onto both sides of the buns, then put the onions and greens in, and place the chicken on top of them.  Serve on warm plates with a nice pint of IPA...

Bon Appetit!  Chef Hobbes

Fried Chicken, Brie, Apple and Parsley Sandwich

Chicken Mc Hobbes!  This is a tasty little devil!

Bakery San Juan makes some great little sourdough buns, that work really well for this sandwich...

Recipe for two:

2 buns, cut in half
1 chicken breast, pounded
1 wedge of brie, rhine removed
4 thin slices of a sweet apple, core removed
2 sprigs or parsley, rough chopped
olive oil
salt and pepper
cayenne
flour

The trick to making a good sandwich taste great, is to season well with good quality sea salt and fresh ground pepper.  Don't be skimpy!

First, pound the chicken breast between two pieces of plastic wrap.  Then cut the chicken in half, and season well with cayenne, salt and pepper.

Put a little olive oil in a large saute pan, and place over medium high heat.  While the pans getting hot, dust the chicken with some flour, and place the breasts into the hot oil, shaking the pan back and fourth as you go, to avoid sticking.

Brown the chicken on both sides.  While that's happening, brush the buns with some olive oil and place them on the grill.  If you don't have a grill throw them in the oven at 400* until they're toasted.

When they're done, spread both sides of the buns with the brie.  Then place the hot cooked chicken onto the bun so the cheese melts, and then add the apple slices and sprinkle with parsley.

Bon Appetit!  Chef Hobbes