But to save the pasta dishes for work and curb the appetite until I head in, I made a sandwich. A few weeks ago (I know I haven't been touch lately— please forgive me) I made a pan-fried chicken sandwich with ranch and slightly cooked tomato slices that was to-die-for. I toasted the bread and seasoned the chicken with salt, pepper and red pepper flakes. The tomatoes were nice and warm and had a robust flavor. I loved it.
So this time, I decided to take a somewhat different path. I seasoned my chicken with salt and pepper, but a little heavier on the pepper. I cooked it in my favorite little All-Clad pot with a touch of canola oil and covered it with a lid to help maintain some moisture. I removed the chicken to let it rest before I cut it and added the fresh cut kale to the pot. Turning off the heat, I let the little pot do what it could to wilt the kale and cut my chicken and tomatoes into slices. I peppered the tomatoes with fresh cracked pepper and cut the chicken at a bias about 1/4" to 1/2" in thickness. They weren't full chicken breasts so I put an equivalent to about a half to two-thirds of a chicken breast in my sandwich.
I toasted two slices of multi-grain bread just enough to add texture and spread just a squirt of mayonnaise on each piece. I placed the kale on one slice and covered it with a piece of mild white cheddar and piled the warm chicken on top to help it melt. On went the tomatoes and there it was, a tall, pan-fried chicken sandwich with wilted kale and peppered tomatoes— sorry no photo. Mmmmmm. Bon appetit.