Monday, July 11, 2011

Dive Bomb Tortas - a guest recipe

A recent off-the-cuff recipe from my wonderful boyfriend...

  • Chicken breasts (pounded flat to ¼”)
  • Avocado (sliced into thin wedges)
  • Heirloom tomatoes (sliced into thin wedges)
  • Lettuce
  • Marinade (See below)
  • Adobo butter (See below)
  • Mini French baguettes
  • Mayo (optional)
Chicken Spice Rub / Marinade:
  • Parsley
  • Thyme
  • Basil
  • Fresh chives
  • Oregano (Fresh & Dry)
  • Sweet paprika
  • Ground coriander
  • Olive oil
  • Salt
  • Garlic

Adobo Butter
  • 8Tb Butter (room temp)
  • 1Tb adobo sauce
  • 1Tb honey
  • 1-2 Ancho chile in adobo sauce (crushed with back of fork into butter)
Marinade chicken for 20 minutes and grill
Spread adobo butter on inside baguettes and grill
Assemble remaining ingredients
Note: I started graduate school in September and life got a bit hectic. When I did manage to find time to cook creatively, I didn't seem to have any time leftover to blog. But it's summer now, and I'm trying to get back on the blogging train, as I've been cooking up a storm! To get me started, here's a guest recipe from my boyfriend. He made these sandwiches this weekend, which we ate on a lovely summer evening while sipping mojitos on a lovely backyard patio at a friends house. I highly recommend both the sandwich and the setting!

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