Tag Archives: Heirloom Tomatoes

Chicken Club Sandwich with Herb Goat Cheese

Chicken Club Sandwich with Herb Goat Cheese

  • Servings: 2
  • Difficulty: easy
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Chicken Club Sandwich with Herb Goat Cheese
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This was a terrific sandwich. The soft sourdough bread with crispy bacon, tender chicken breast, balsamic marinated heirloom tomatoes complimented with tangy and herbaceous goat cheese. Very simple but one of those meals where you think “wow why don’t I have this once a week”. You could serve it hot, room temperature or even cold.

Fresh Sourdough Bread
3 strips of bacon
2 chicken breasts (pounded to even thickness)
1-2 heirloom tomatoes
3 tbs of goat cheese
Fresh thyme
Fresh Basil
Dukes Mayo
Kosher Salt

1. In a medium-low heated cast iron skillet add your bacon. The trick is to go low and slow to properly render out the fat and to crisp it perfectly. It shouldn’t curl up on you. If it does turn your heat down. When cooked remove and place it on paper towel.

2. Lightly salt and pepper your chicken after you pounded it so that it is a consistent thickness. This will ensure it cooks evenly and stays juicy. Place the chicken right into the pan you were using for cooking the bacon. When done let it rest and slice thinly against the grain. IMG_0394

3. While your chicken is cooking. Take some goat cheese and add chopped basil and thyme. I heat it in the microwave for 5 seconds to blend it easier. Let it come to room temp and you can skip that step. Also slice your tomatoes, salt them and place on a paper towel. The salt will draw out the moisture and aide the balsamic vinegar in soaking into the tomato. After about 5 minutes dab with paper towel and drizzle balsamic vinegar on your tomatoes. IMG_0393

4. Slice your bread. Put Dukes Mayo on one slice and goat cheese on the second slice. Add chicken, then bacon and top with your tomato. Enjoy. IMG_0397</aIMG_0400>

Sloppy Pig Sandwich

Sloppy Pig Sandwich

Sunday afternoon with nothing planned for lunch.  I bought some ground pork for some ravioli and pot stickers I am going to make.  I had some extra heirloom tomatoes and bread left over from last night.  I was thinking sloppy joe but not going the ketchup route.


1/2 lbs ground pork
4 green onions
8 small heirloom tomatoes
1 tbs of grainy mustard
1 tbs of Sriracha sauce
2 slices of cheddar cheese
2 tbs of Monterrey Jack cheese
Dukes Mayo

Directions: put the copped whites and light green onions in a skillet on medium and then added the pork and browned. Added the chopped tomatoes and cooked for a few minutes until they softened up. I turned down the heat to low and added the rest of the green onions, mustard and Sriracha and finally pinched about 2 tbs of mont. jack and let it melt. Sliced the bread with cheddar on the bottom, mayo on the top and stuffed with the mixture.

Best BLT inspired by GZ

Seriously the best BLT

  • Servings: 2
  • Difficulty: easy
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I adapted this one from Geoffrey Zakarian on Food Network’s show called “The Kitchen”. http://www.foodnetwork.com/recipes/geoffrey-zakarian/gzs-ultimate-blt.html

We saw their show on tomatoes and GZ whipped up a killer looking BLT that the other chefs were gushing over. We put it on the list for Sunday night dinner. At the risk of committing a hyperbole foul, we will go on record that this is one of the best BLTs we have ever had.

The bacon on the top makes sure you fully taste it in every bite. Also, the open face allows you to experience all the levels of flavors instead of hiding them in the bread. You have the crunch from crisp bacon bookended with the toasted bread. Then the tang from the vinegar and goat cheese and tomatoes complimented by the creaminess of the avocado and mayo set it off. So simple and so fantastically fresh.

Ingredients for two sandwiches.
Crusty loaf of bread. Cut two slices from the middle to get the biggest slices you can.
4 slices of thick butcher cut bacon
2 heirloom tomatoes cut into thick slices
6 plum tomatoes sliced thinly
1 avocado, cut into 1/4-inch-thick slices
4 leafs of butter lettuce leaves
8 leafs of lemon verbena (sliced) GZ used tarragon but I had some lv in my herb garden.
1/2 of a red onion sliced thinly
2 tbs fresh goat cheese
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper, plus more for seasoning

Bacon – Preheat oven to 400 degrees.
1On a foil lined cooking sheet I laid the bacon down and topped it with onion and plum tomatoes and peppered it generously. I cook it hot for about 10-12 mins and then I turn my oven to 250 and go slower getting it to the texture you like. Turn it periodically. We like crisp bacon so it was in the 250 range for about 30mins in addition to the first 10mins at 400.

2. GZ sliced his heirloom tomatoes and covered this in salt pulling out some of the juices to coat with the bacon. I had some plum tomatoes that were ripe and used them for the bacon. Drizzle the red wine vinegar and olive oil on top of the slices of heirloom tomatoes and set aside.
3. Slice your avocado and add lime juice to keep from browning.

When your bacon is done, turn on your broiler and put your bread in there to crisp up one side (3-4mins)
4While toasting your bread, and cooling your bacon take your butter leaf lettuce pieces and verbena or tarragon and add some of the bacon grease ( tsp or so with some salt and pepper) Toss and coat it completely,
5 Assemble your sandwich by spreading a generous amount of Dukes mayo on the toasted side of your bread. Add lettuce, top with goat cheese, and then tomato and avocado slices. Finally top with the bacon.