No matter how much I love to cook, sometimes I just don’t want to deal with it. If I were just feeding myself I would keep it easy and eat a bowl of oatmeal (or piece of pie), but I have a hungry husband and picky toddler to consider, so oatmeal for breakfast, lunch and dinner just won’t do.
My husband would be happy to lend a hand, but his crazy work schedule, our super early dinner time (between 5-530pm) and my controlling tendencies in the kitchen makes it impossible. Most weeks I am really good about making a complete meal plan for the week with 3-4 days devoted to cooking 2-3 meals to feed us for at least a couple days.
But sometimes, despite my very best effort, my planning fails me.
Ok, on to plan B.
Sometimes we’ll order a pizza or pick up Greek food, but usually I scan the cupboards and the refrigerator for something quick and easy that I can throw together. Sandwiches are one of those super EASY meals I can simply throw together. Plus, like a big bowl of hot soup, sandwiches (at least in my book) are one of those ultimate comfort foods that remind me of my childhood. Even two decades later, I still associate many happy memories of my childhood around eating sandwiches- leftover ham sandwiches with Miracle Whip from my Grandma; my Mom’s perfectly built (and always sprinkled with salt and pepper) turkey sandwiches with crisp iceberg lettuce, mayo and tomato; and my Dad’s liverwurst and bologna sandwiches.
Ever since I ate my very first sandwich, it’s been true love.
These days, my sandwiches look a little different than the ones I grew up eating, but always delicious.
For today we have sweet apples, shaved Brussels sprouts, and healthy (unprocessed) chicken. So simple. Totally addicting. Add some fresh bread, homemade honey mustard and cheese, and sandwich magic is made. And umm, I love pizza and really really love Greek food, but these sweet, fresh, cheesy sandwiches are just as delicious (plus I didn’t have to spend $35 yay!).
Chicken and Cheddar Melts with Apple and Brussel Sprouts
Prep Time: 15 minutes / Cook Time: 8 minutes
Total Time: 25 minutes (approximately)
Yield: 5 Sandwich Melts
Type: Sandwich, Quick + Easy, Lunch, Dinner
10 (1/2-inch-thick) slices French or sourdough bread (from a 9-inch boule)
5 tablespoons butter, softened
Honey mustard Spread, homemade or your favorite store bought
2 1/2 cups cooked, shredded chicken breasts
2 cups white cheddar cheese, grated
1 large Pink Crisp or Pink Lady Apple, cored and cut into matchsticks
5 ounces Brussels sprouts, chopped fine or shredded
Juice from 1 lemon
Salt and fresh cracked pepper, to taste
Place a large baking sheet in the oven with the rack set in the middle. Preheat oven to 450 degrees F.
Meanwhile, spread butter on one side of each of the 10 slices of bread. Tip- you want the butter on the outside half of the bread slices. I always place two slices of bread together (as if I were building the sandwich) and spread the butter on the outside halves (am I making sense?). This will insure that your bread slices come together evenly (ok, maybe this is just the OCD in me).
Carefully remove HOT baking sheet from the oven. Immediately place all the bread slices on the baking sheet, butter-side down. Spread the honey mustard sauce over half the slices of bread. Top the other 5 slices of bread with the shredded cheese (don’t be shy here, cheese is your friend). Evenly distribute the shredded chicken oven the top of the slices with honey mustard sauce.
Place baking sheet in the oven and bake for 8-10 minutes, or until cheese is melted, bubbling and bread is golden.
Meanwhile, in a medium mixing bowl, toss together the apple, shredded Brussels sprouts and lemon juice. Season with salt and freshly ground black pepper to taste.
When cheese is fully melted, remove baking sheet from the oven and carefully transfer bread with the chicken to large cutting board or plate. Using a spoon or your hands, pile the apple and Brussels sprout slaw over the chicken. Place the remaining (matching) bread slice cheese-side-down on top of the slaw and cut in half. Serve immediately.
Original recipe by Sheela Prakash on The Kitchn