Ingredients
For The Goat Cheese Spread
4 5oz Chèvre w/ Fine Herbs (Trader Joes)
1 tsp finely chopped dill
1 tbsp finely chopped chives
1 tsp honey
pinch of red pepper flakes
For The Sammi
4 slices of sourdough (or bread of choice)
1 in chicken breast, butterflied and pounded to 1/2in thick (sliced half so you have 2 chicken pieces)
⅛ purple cabbage, finely sliced
1 carrot, peeled into tiny ribbons
2 pieces romaine
3 4in cucumber thinly sliced
1 in fire roasted red pep, cut half
Red wine vinegar
Butter
Salt
Pepper
Directions
Step 1
For The Goat Cheese Spread
Step 1
Mixie mix it all together. Done.
4 5oz Chèvre w/ Fine Herbs (Trader Joes)
1 tsp finely chopped dill
1 tbsp finely chopped chives
1 tsp honey
pinch of red pepper flakes
Step 2
For The Sammi
Step 1
Season both sides of your chicken breast with salt and pepper.
1 in chicken breast, butterflied and pounded to 1/2in thick (sliced half so you have 2 chicken pieces)
Salt
Pepper
Step 2
Set your pan over medium high heat, slather with butter, and cook your chicken for about 3-4 minutes on the first side (until deeply golden) and about 2 minutes on the second side. It’ll all depend on how thin/thick your chicken is so use your judgement and a thermometer if needed. Remove and set aside.
Butter
Step 3
Add more butter and toast BOTH sides of your bread.
Butter
4 slices of sourdough (or bread of choice)
Step 4
Take two slices of your toasted bread and spread about half of the goat cheese mix on each (those will be the base of your sammis).
For The Goat Cheese Spread
Step 5
Top with your chicken, red pepper half, cabbage, carrot, cucumber, romaine, and then drizzle with some red wine vin. Top it all off with the other slice of bread, cut in half, and ENJOY!
1 in fire roasted red pep, cut half
⅛ purple cabbage, finely sliced
1 carrot, peeled into tiny ribbons
3 4in cucumber thinly sliced
2 pieces romaine
Red wine vinegar
