P-B-M Grilled Chicken Sandwiches

Erin's P-B-M Grilled Chicken Sandwich

Everyone’s heard of a T-B-M, one of the greatest things America has co-opted and subsequently abbreviated  from foreign cuisine. But few have heard of the P-B-M: the Pineapple-Basil-Mozzarella Chicken Sandwich.

Don’t write it off too quickly; though it sounds weird, I promise that it is fantastic!

This recipe was added to my recipe book when I first made it for a group of friends on a spring break trip to Florida in college. I’m lucky enough to still be living with my college roommate, and in spite of all odds to still be friends with her to boot, so when her birthday rolled around this was her birthday dinner request.

Erin’s P-B-M Grilled Chicken Sandwich

Ingredients: (for two people)

– one chicken breast, halved (height-wise, so that each breast has the normal surface area, but half the thickness)
– two rounds of pineapple, cut about 1/2 inch thick, cored and quartered.
– 2 sprigs of fresh basil
– 1 lime, quartered
– 1 ball of fresh mozzarella
– salt and pepper, to taste
– olive oil
– 2 rolls or buns (I used pretzel rolls, my favorite!)

Instructions:

1) Brush the chicken breast halves with olive oil, salt, and pepper to taste. Grill (or saute) the chicken. When it is mostly cooked squeeze the juice from one quarter of the lime over each breast, then finish cooking.

2) Serve on bun, and squeeze juice from one more quarter of lime over the chicken if desired. Top with mozzarella, pineapple, and basil.

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Sweet n’ Spicy Sriracha Salad Dressing, and Erin’s Asian Salad

As summer heats up, my oven cools down – it is just too hot to warm up my small apartment even more by baking. This is a delicious summer meal that is refreshing wherever you eat it, and is my go-to for picnics and cook-outs. This also was a regular meal during the days of the Great Greens (aka “That time when Erin had way too much produce”). Luckily it is delicious, so I never tired of it!

Erin’s Sweet n’ Spicy Sriracha Peanut Salad Dressing

– 1/2 cup canola oil
– 2 tsp sriracha
– 1 tbsp honey
– 1/2 tbsp soy sauce
– 2 tsp lemon juice
– 2 tbsp natural* peanut butter

Combine and stir with a fork.

* Preferred: unhomogenized peanutbutter. If you only have homogenized peanut butter, like Skippy, cut back on the honey and use a food processor or blender to combine.

Erin’s Kick-ass Asian Salad

Ingredients:

– 1 lb lettuce (your preferred type, or a mixture)
– 1/2 bunch of fresh cilantro
– 8 hard boiled eggs, chopped into chunks
– 1 1/2 cup of Erin’s Cucumber-Apple Pickles
– Erin’s Sriracha Salad Dressing

Instructions:

Wash, tear, and toss lettuce in a large bowl. Tear cilantro leaves off stems, add to bowl, and toss. Top with pickles, egg, and dressing.

Erin's Asian Salad