Tuesday, November 17, 2009
-1 large chicken breast, cut in half lengthwise (the way you might cut a baguette all the way down the middle) both pieces sprinkled lightly with salt and pepper
-2 Multigrain rolls (ours were from Whole Foods...so good)
-1/2 an avocado, thinly sliced
-Extra sharp cheddar cheese (I used Cabot, also so good)
-2 large sweet potatoes, peeled and cut into thin strips
Preheat oven to 420 degrees and place the sweet potatoes on a large cookie sheet. Sprinkle with a generous amount of olive oil and salt. Place in oven and cook until crisp-tender, 25-35 minutes (sometimes it takes even longer, depending on how much water the sweet potatoes have in them).
While the potatoes are crisping, grill the chicken breasts over medium-high heat until just cooked through. Place cheese slices on the chicken while still in the pan and cover with a lid to help the cheese melt. Place chicken on rolls smothered with hummus and mustard. Put Spinach and avocado on top of the chicken. Serve with sweet potato fries.
*We both thought that while this was a very delicious meal, the sandwich would be much improved with the addition of some sort of dipping sauce. Next time, maybe.