Recipes: Entrees

Ingredients

• Compote
• 1 cup blueberries
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar
• A few sprigs fresh thyme

• Chicken
• 2 small chicken breasts, sliced in half lengthwise to make 4 thin pieces
• Salt and pepper
• 1/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon garlic

• Sandwiches
• 8 slices good-quality sourdough bread
• Mayo or butter, for toasting
• 6 oz fontina, grated
• 8 slices bacon, cooked and crispy
• Arugula
• Basil

Directions

• Compote:

• Place blueberries, balsamic vinegar, sugar and thyme in a small saucepan over medium heat. Bring to a simmer for 7-8 minutes, using a spatula to crush the blueberries as they release their juices. The mixture should reduce down and become a thick, jammy compote. Remove from the heat and let cool.

• Chicken:

• Slice chicken breast in half lengthwise to butterfly them. Season on both sides with salt and pepper. Mix together the mayo, Dijon mustard, lemon juice and garlic. Add half to a bowl with the chicken pieces and save the other half for the sandwiches. Toss the chicken to make sure it is well coated. Preheat a grill to 500°F, oil the grill grates and cook chicken for 3-4 minutes per side until just cooked through. Let rest for a few moments.

• Sandwiches:

• Spread a thin layer of mayo or butter on all of the bread slices. Heat a ceramic-coated nonstick skillet or griddle pan over medium heat. Spread the remaining Dijon mayo mixture on the non-mayo side of four slices of the bread. When the pan is preheated, place them mayo/buttered side down. Layer on each slice of bread – 1 oz fontina cheese, 2 slices crispy bacon, 1 piece chicken (you can slice if you want), ½ oz fontina cheese. Divide the blueberry compote between the remaining four slices of bread and place on the top pieces.

• Finishing touches:

• Grill the sandwiches for 3-4 minutes per side until golden brown and the cheese is melty. Open up one side and add a handful of arugula and fresh basil leaves. You’re done!