I do have to agree with many of the commenters at amazon, you aren't getting a ton of veggies in there, but I'm super happy that my super picky, non vegetable eating 3 year old has eaten all 4 of the things I've made from this book. He ate a whole 1/2 of this sandwich which is truely saying something for him. He is super picky - has texture issues, color issues.....
I did of course have a couple of changes, but not many - just used barley flour instead of wheat, and I actually used a bit more than called for in the original. Here is what I did
- 2 lbs boneless, skinless chicken breast, cubed (I used 3 larger sized chicken breasts - not sure of the weight)
- salt and pepper
- 1/3 cup barley flour (can use wheat or white as well, I just wanted to try barley)
- 2 Tablespoons oil (can't remember if I used healthy blend or coconut this day)
- 1/2 teaspoon garlic minces (been really lazy with garlic lately)
- 1 cup chicken stock (this will make a lot of sauce. I might reduce this to about 3/4 cup next time -or just have lots of sauce. I'm undecided at this point)
- 1/2 cup balsamic vinegar
- 6 Tablespoons dark brown sugar (mine was a brick so I guessed.)
- 1/2 cup steamed and pureed broccoli (I made this earlier in the day -during nap time)
- 1-2 Tomatoes sliced (depending on the size of your tomato)
- 6-7 Bolillos or other type of crusty roll
- Mozzarella cheese
- Sprinkle chicken with salt and pepper. Toss chicken with flour to coat (either in a ziplock bag, or on a piece of wax or aluminum foil - or in a bowl.)
- Warm oil in a large skillet over medium high heat. Add chicken. Cook until chicken begins to brown adding garlic in the last minute or 2.
- Add the stock, vinegar and brown sugar. Bring to a boil. Cover and simmer 10-15 minutes or until chicken is cooked through. (If I didn't add less stock next time, I would boil this uncovered to reduce the sauce a bit.) While this is simmering, preheat the oven to 350 and cut the buns in half. (I found that I liked not cutting all the way through the bun because it caught all of the juices better and held together better in the oven - think cut it like a hot dog bun.)
- Add puree and cook 2-3 minutes more (I simmered it a bit longer to reduce the sauce some this time since I had left the pot covered in the previous step.)
- Place the bread on a cookie sheet. Top each with tomato and chicken. Sprinkle with cheese. Bake until the 3-4 minutes until the cheese begins to melt. Change oven to broil and broil for 45 seconds to a minute - just until the edges begin to brown. Serve.