Last Saturday morning the Husband and I were wandering around the house, doing house things. Cleaning the pool pump, sorting mail, mopping the floors... all of the things you do to make it look like you didn't just throw your briefcase on the floor and eat chips straight from the bag all week. Ahem.
It came to be about 11:30, and we realized we hadn't eaten. We are brunch people. We are food lovers. This was a sin.
I was several mugs of coffee into my day, and I was feeling adventurous. I opened the fridge and saw... possibilities.
For dinner earlier that week, I had made a modified version of these Steak Fajita Stuffed Baked Sweet Potatoes (which were delicious, trust) with chicken instead of steak, just using all of the same seasonings. They were heaven on earth, and I had loads of shredded, savory chicken left over, plus two sweet potatoes that would surely wither and die if I left them in my fridge for a moment longer.
That, plus eggs, bacon and a homemade chipotle mayo = sandwich nirvana.
|This is the light of the morning and my iPhone camera. This is un-edited reality.|
I used "perfect" and "perfection" in the same sentence. I am serious.
Saturday Sandwiches - Serves 2
Chicken (one large breast or two to three tenderloins seasoned with this recipe [I recommend making a full serving of the chicken - it reheats really well] a good helping of rotisserie chicken from your grocery store or shaved deli chicken, your choice)
One small/medium-sized sweet potato
Eight pieces of bacon
Bread of your choice (I used sourdough rolls from our grocery store bakery)
Chipotle mayo (recipe below)
- Measurements are fluid, so adjust to your personal preference -
Sauce from a can of Chipotle Peppers in Adobo Sauce
Hellman's Mayo (use full fat or low fat, but I can't vouch for Miracle Whip)
Red pepper flakes
- Mix to your liking. Add more or less of each ingredient to taste. This will keep in the fridge for at least two weeks, but it probably won't last that long, because this stuff tastes great on everything.
1. Wash your sweet potato and cube into small chunks. Coat a skillet with oil and add potatoes, seasoning with salt and pepper. Cook all the way through. Set aside.
2. If you're starting from scratch with your chicken, mix the spices/seasonings together and place your chicken breast/tenderloins in the mixture. Make sure they get really coated - you can even let them sit in there for a few minutes while you pour yourself another cup of coffee.
3. Fire up your cast iron skillet with a little bit of oil, and cook the chicken all the way through. Shred and set aside.
4. Cook your bacon however you cook your bacon. Oven, skillet, microwave... whatever. I lay down paper towels on a plate and zap slices in the microwave. It depends on your microwave, but I do 4 pieces for 4 minutes for crispy bacon.
5. In a pot, mix 2-3c hot water with 1/2c vinegar and bring to a gentle boil. Crack two eggs into the water and allow them to poach. Cook to your liking. (Husband's were more cooked through than mine - I like runny yolks.) The vinegar isn't absolutely necessary, but it helps keep your whites together while your eggs are tossing and turning in the water.
6. Using a toaster oven/toaster/oven, lightly toast bread until you get a little bit of a crunch
7. Smear generous portions of chipotle mayo on both sides of your bread. On one side of your bread, stack sweet potato cubes and top with shredded chicken. Add your poached egg on top of the chicken. On the other side of your bread, layer bacon pieces. Put your pieces together for the best sandwich you have ever eaten.
So go on, make your heart happy.