In a sammich kind of mood
For some reason, since vacation, I have been in a sandwich kind of mood.
It might have been mainly because I had bought a huge loaf of ciabatta bread, and it was lying on the counter screaming...eat me! It was such a pretty loaf.
The first sandwich I made was tilapia with a sour cream dill sauce and sliced grape tomatoes.
The tilapia was a beautiful filet that I had bought at the Farmer's Market.
I just seasoned it with a little salt and pepper and lightly fried it in a tiny bit of olive oil.
For the sauce, I mixed a couple of tablespoons of fat free sour cream, a squeeze of lemon juice, salt, black pepper and some dill weed. I just sliced a few grape tomatoes on top because I looove tomatoes. I sliced my crusty ciabatta bread and toasted it lightly.
This was a messy but yummy sandwich!
The next sammich has marinated chicken tenders on it.
The marinade was one I found in a cooking magazine that I had. I altered the ingredients to take out some of the fat, it originally called for 1/2 cup of oil.
The ingredients I used were:
1/2 cup dry white wine
3 minced garlic cloves
2 T olive oil
2 T chopped fresh basil
1/2 t dried oregano
2 T lemon juice
1 t salt
1 t black pepper
1/2 t red pepper flakes
Mix the marinade well and reserve 2 T for a sauce. Add 4 chicken breasts or 8 tenders to the marinade and refrigerate for at least 30 minutes. The longer it sits, the more it absorbs the flavors.
For the sauce, add the 2 T of marinade and mix with 3 T fat free sour cream and one more squeeze of lemon juice.
Lightly fry the chicken in a bit of olive oil until done. I used tenders and they only took about 3-4 minutes per side.
Toast up 2 slices of your favorite bread and top with what your heart desires. I used shredded lettuce, tomatoes, fresh parsley, and some of the sour cream sauce.
Love what you eat and eat what you love!