AKA the dear lord, it's too hot to cook! edition. (Seriously, the thermometer on my balcony, which hasn't got any sun so far today, is showing 29.5°C. My personal comfort zone kind of ends around 20°, which I realize is totally wussy, but still. Make it stop!) This month, Leftover Tuesday is hosted by Pam of Project Foodie, so head over there later in the week for a round-up of inventively repurposed dishes. You know, something that isn't a sandwich.
It's a wonderful sandwich though, partly because the fabulous breakfast rolls that I already used for a Caesar salad are still perfectly edible - I toasted them lightly to hide the hint of staleness, and partly because fried onions, sun-dried tomatoes, goat cheese and herbs are all very very fine things indeed. Not to mention the actual leftover I used: grilled chicken (bought, not home-made - it was too hot to cook yesterday, too).
P.S. for more interesting use of leftovers here in quarkland, check out the chocolate pastries from this weekend.
Roast Chicken Sandwich with Sun-Dried Tomatoes, Onions & Goat Cheese
heavily influenced by Bon Appétit
Really, the title is pretty much the recipe. OK, somewhat more elaborately: chop 3 sun-dried tomatoes (per serving). Cut half an onion (per serving) into fairly thick rings and fry in a bit of oil - I used the oil from the jar of tomatoes - until nicely browned. Mix together a few tablespoons of goat cheese with some chopped herbs - I used basil - and spread it over toasted/grilled breakfast roll halves. Cut thin(ish) slices of roasted chicken; wash a small bunch of arugula. Sprinkle half of the onions and tomatoes on the bottom half of the roll, top with chicken slices, arugula, and the rest of the tomatoes and onions, plonk top half of the roll on top. Eat. Consider doing this lying down on the cool tile floor downstairs.