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It’s Summer--Just Put Your Forks Away

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SPECIAL TO THE TIMES

As a fan of simple, hand-held dinners, I often turn to sandwiches for satisfaction. A grilled chicken breast makes a great sandwich between two slices of grilled sourdough bread spread with a jam-like fig relish. A few leaves of arugula provide a bitter contrast to the figs’ sweetness. Pick up some frozen fruit bars for dessert and avoid silverware completely.

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Grilled Chicken Sandwich with Fig Relish

Frozen Fruit Bars

Grilled Chicken Sandwich With Fig Relish and Arugula

Active Work and Total Preparation Time: 15 minutes

2 skinless, boneless chicken breasts

1/4 cup olive oil

Salt, pepper

4 (1/2-inch-thick) slices country-style sourdough bread

2 tablespoons Fig Relish or flavored mayonnaise

1 bunch arugula or other bitter salad greens

* Pound chicken breasts with rolling pin or mallet between 2 wax paper sheets until meat is 1/2-inch thick. Brush lightly with olive oil and season with salt and pepper to taste. Brush both sides of bread slices with oil.

* Grill chicken breasts on hot indoor or outdoor grill, or cook in preheated broiler until cooked through, 3 to 5 minutes each side.

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* Grill both sides of bread briefly until toasted. Assemble sandwich with chicken, Fig Relish and arugula.

2 large sandwiches. Each sandwich: 465 calories; 591 mg sodium; 99 mg cholesterol; 18 grams fat; 28 grams carbohydrates; 46 grams protein; 0.23 gram fiber.

FIG RELISH

Active Work and Total Preparation Time: 5 minutes

1 shallot, minced

1 1/2 tablespoons balsamic vinegar

Salt

1/2 pound Mission figs

1/4 teaspoon minced fresh rosemary

* Soak shallot in vinegar with pinch of salt.

* Cut each fig into 8 pieces. Add to shallot along with rosemary, and stir to combine, breaking up figs slightly.

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About 3/4 cups. Each tablespoon: 16 calories; 41 mg sodium; 0 cholesterol; 0 fat; 4 grams carbohydrates; 0 protein; 0.23 gram fiber.

GAME PLAN

25 minutes before: Heat grill, pound and season chicken breasts.

20 minutes before: Make fig relish.

15 minutes before: Grill chicken; slice and grill bread.

5 minutes before: Assemble sandwiches.

INGREDIENTS

Shopping List

1 bunch arugula

2 skinless, boneless chicken breasts

1/2 pound Mission figs

1 box frozen fruit bars

1 bunch rosemary

1 loaf country-style sourdough bread

Staples

Balsamic vinegar

Olive oil

Pepper

Salt

Shallot

*

Vietri Italian plate from Jordano’s, Santa Barbara.

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