Then I thought, let's make things a little more interesting. Enter a jar of roasted piquillo peppers (regular red peppers will work just fine) and sliced white cheddar cheese. To balance out all that bite, I settled on cranberry-walnut bread from Acme, while sauteed onions also added sweetness. The resulting stack of reds and greens was delectably unfamiliar and comfortingly juicy. So make it yourself!
1 tablespoon olive oil
1 small onion, thinly sliced
2 cups mustard greens or similar, coarsely chopped
2 precooked burger-style chicken patties
6 slices of jarred roasted piquillo or red bell peppers
2 slices white cheddar cheese
1 tablespoon Dijon mustard
4 slices cranberry-walnut bread
- Heat the olive oil in a large skillet over low heat. Then, add the sliced onions. Sauté slowly for 10-15 minutes, until onions begin to caramelize, then add the greens and stir to combine. Continue sautéing for 10 more minutes, until greens are wilted and onions are browned and translucent.
- Meanwhile, turn the broiler on low. Place the chicken patties on an ovenproof baking sheet and place it in the broiler.
- While the chicken patties broil, toast the bread slices.
- Broil chicken for 3 minutes on each side, then top each patty with 3 slices of roasted peppers and one slice of cheese. Return to broiler for 45 seconds or so, until cheese is melted.
- Spread 1/2 tablespoon mustard on two of the toasted bread slices.
- Slice the cheese- and pepper-topped patties in half, and arrange the halves on top of the mustard-coated bread slices.
- Divide the onion and greens mixture, and distribute on top of the melted cheese. Cover with remaining bread slice and serve.
Makes 2 sandwiches.
- Main Dishes, Sandwiches