It’s Summer--Just Put Your Forks Away

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.

Menu

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.

* 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.

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.