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| Grilled chicken sandwich. Photo: Sarah LeTrent |
For singletons, it's pretty easy to throw together a sandwich at home. Simply consider the bread a canvas and whatever's on hand the paint. Nearly any combo could end up delicious in the hands of the trial and error gods.
As any good sandwich should, this one starts with quality bread (in this case a crusty Kaiser roll bought at the local market for a mere 79 cents.) The motivation behind the toppings were not only the existing contents of the fridge, but a recent trip to Mexico packed with plantains and pollo (chicken). If only we had a paleta around for dessert!
Recipe after the jump.
To start, grill a seasoned chicken breast until brown grill marks form and the chicken is cooked through -- about 10 to 20 minutes, depending on the breast's thickness. (Those without a grill pan can bake the chicken breast.)
Next, heat a tablespoon of canola oil in a skillet and fry the sliced plantains until lightly browned on each side. Sprinkle with sea salt and set aside.
Finally, mash half of an avocado with lime juice, salt and pepper then add a half a cup of black beans for a black-bean guacamole spread -- a creamy alternative to mayo.
Pile on the grilled chicken breast, a few slices of Cotija (a salty Mexican cheese similar to feta), the fried plantains and smear on the black-bean guacamole for a layered South of the Border-inspired meal. It's messy to eat but if you're home alone, what's the difference? (NB: Though this is a "Table for One," this sandwich would be just as easy to make for a crowd.)
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