sourdough bread

Fried Chicken&Boursin Sandwich

Fried Chicken&Boursin Sandwich

A great sandwich can be a wonderful dish. Put a few good ingredients together, add some love and voilà, a quick and most satisfying meal can be on the table in minutes, without breaking the bank.
And yet, so many folks at home and in restaurants manage to screw up this simple task.
Substandard ingredients, lack of imagination and the absence of love for what you are doing will all prevent a good sandwich, but rather transform bread and stuff into bahhh……….
Not so this here baby !
While the choice of bread is purely a personal preference, I make most of my sandwiches with toasted sourdough bread or other rustic bread. I just love the texture and taste, but of course, you should use whatever bread rings your bells. The chicken can be grilled or fried, the cheese can be the one you love the most, and the veggies – well, you get the point 🙂
Just make sure you prepare it all with love and gusto, don’t skimp on the good stuff and prepare it with the respect a great sandwich (as well as any other good food) deserves 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Chicken  on  ChefsOpinion
>
Click here for more  Sandwiches  on  ChefsOpinion
>
>
P.S.
The chicken, while it has the taste and texture of fried chicken, is actually sauteed.
Classic French Cuisine defines sauteed :  “Cooked in fat, not covered by fat”
Classic French Cuisine defines fried :        “Cooked in fat, covered by fat”
In most restaurant settings, one would just fry the chicken in the fryer.
>
>

>
>

>

>

>

Fried Chicken&Boursin Sandwich

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

 

>
>
>
>

Advertisements

Steak Salad Sandwich

>
>
Combine  a good steak, some greens, grilled sour dough bread smeared with herb & garlic boursin and a few more goodies and you have yourself a delightful, quick and easy to prepare dinner, as I did this late afternoon.
>
Bon Appetit !   Life is Good !
>
>

Steak Salad Sandwich

Steak Salad Sandwich

>

Steak Salad Sandwich

Steak Salad Sandwich

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>
>
>
>

“Eggs And Potato” (Baked Potato And Caviar)

>
>
Ok  friends, here is my opinion about “Caviar with all the trimmings” : It sucks !
In my humble opinion, only folks who don’t love caviar water down the pleasure of eating it by adding a mountain of other “stuff” to stretch it (lots of chopped onions, chopped eggs, sour cream, chopped chives, capers, lots of toast or other bread, mountains of blinis, etc.
I understand that it is not everybody’s kick to pay a few hundred $ for an ounce of caviar. But to stretch it with condiments means to just water down the pure pleasure, so you actually get less bang for your money. (Think of the best cognac you can lay your hands on – then stretching it with ice and water – Brrrrr 😦
All you should add to your caviar (in my own, humble opinion) to enjoy it to the fullest, is a bit of good, buttered bread, a tiny bliny or a bit of potato and top it with a generous amount of caviar. One ounce – two bites maximum WITH the bread or potato. Or, if you want to enjoy the caviar to the max – eat it neat, sit back, enjoy !  Life is good ! (I used one small potato and 4 oz of caviar for this dish – what the heck, I’ll only be 62 once)
As usual, use the best caviar you can afford – quality over quantity !
>
I am probably a bit spoiled with my taste for caviar because back in the mid- and late seventies I spend a lot of time in Russia.
During that time we were able to exchange one pair of used jeans on the black market for one kilo of the best caviar. We ate the stuff on buttered bread like other folk eat marmalade on bread – good sourdough bread with unsalted butter, piled high with caviar, probably 6 to 8 ounces per sandwich 🙂
Imagine to be able to do this nowadays, my oh my…………
Some of my friends who were with me during those trips and who read this post –
Yalta, Odessa, Leningrad, Sochi…….Aaahhhhhh, the good old day’s !
>
Bon Appetit !   Life is Good !
>
>

Eggs And Potato (Caviar And Baked Potato)

Eggs And Potato (Caviar And Baked Potato)

>

Eggs And Potato (Caviar And Baked Potato)

Eggs And Potato (Caviar And Baked Potato)

>

Eggs And Potato (Caviar And Baked Potato)

Eggs And Potato (Caviar And Baked Potato)

>
>
>
Preparation :
>
>
>


>
>
>
>
>
>
>
>

The Italianator

>
>
Sometimes,  a simple sandwich can satisfy all my culinary needs, as long as it is interesting, tasty and – yes – as long as it looks great and appetizing!
When a slice of dry turkey and sandwich spread between two slices of wonder bread won’t do, (which, for me, is NEVER!),  a sexy beauty like “The Italianator”  will surely ring the bells of culinary bliss and lets me forget steaks and lobsters, at least for the moment.
– And on top of it, getting to name these creations is much fun in itself. 🙂
>
Bon Appetit !   Life is Good !
>
>

The Italianator

The Italianator

>

The Italianator

The Italianator

>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>


>
>
>
>
>
>
>