A Sandwich Comes of Age

OK, I admit that I like grilled cheese sandwiches made with white bread and American cheese--but not the individually wrapped slices. My palate isn’t quite that juvenile.

I also like melted cheese sandwiches that are a bit more grown-up. Sharp Fontina cheese and Kalamata olives give this sandwich punch. You can use leftover roast chicken or roasted chicken from a market. And topping the sandwich with arugula, tossed with a bit of your favorite vinaigrette, gives you a sandwich and a salad. All you need to accompany this is a glass of chilled white wine followed by shortbread cookies and fresh strawberries.

And remember, since this is a grown-up sandwich, it’s OK to use a knife and fork.

Fontina, Olive and Arugula Chicken Sandwich

Active Work and Total Preparation Time: 25 minutes * Easy

1 baguette

1 cup grated Fontina cheese

1/2 cup Kalamata olives

1 tomato

1 1/2 cups shredded, cooked chicken

2 cups arugula

3 tablespoons vinaigrette

* Cut baguette into 2 (6-inch) pieces. Reserve remaining bread for another use. Cut each piece in half lengthwise. Sprinkle cheese on top of each piece of bread, distributing evenly. Broil 4 inches from heat source until cheese melts, about 5 minutes. (Be careful cheese doesn’t burn.)

* While cheese melts, pit and slice olives and chop tomato. Remove bread from oven and top with olives, tomato and chicken. Return to oven and broil until warmed through and cheese begins to bubble and brown slightly around edges, about 5 minutes.

* Toss arugula with the vinaigrette. Remove sandwiches from oven and immediately top with arugula.

2 servings. Each serving: 671 calories; 1,549 mg sodium; 143 mg cholesterol; 80 grams fat; 52 grams carbohydrates; 50 grams protein; 2.68 grams fiber.

MENU

Fontina, Olive and Arugula Chicken Sandwich

Shortbread Cookies and Fresh Strawberries

INGREDIENTS

Staples

Vinaigrette

Kalamata olives

Tomato

Shopping List

1 (7-ounce) bag arugula

1 baguette

1/4 pound Fontina cheese

1 small roasted chicken

Shortbread cookies

1 pint strawberries

COUNTDOWN

25 minutes before: Preheat broiler, slice bread, shred chicken.

15 minutes before: Top bread with cheese, begin broiling, pit and slice olives, chop tomato.

10 minutes before: Top bread with olives and tomato, return to broiler.

5 minutes before: Toss arugula and vinaigrette.

Just before serving: Top sandwiches with arugula.

*

Plate from Bloomingdales stores.