Chicken Caesar Sandwiches, May 21, 2015

I'd purchased a rotisserie chicken and only used the breast meat, so the rest of the meat was shredded, reheated, and used for some yummy chicken Caesar sandwiches the next night. I also made a wonderful, tangy, garlicky white bean dip and served pita chips and raw veggies (sugar snap peas, carrot sticks, and strips of yellow and red bell pepper not used for the previous night's dinner). I woke up the next morning and immediately felt very sad because I'd forgotten to put the rest of the bean dip in the fridge overnight. My dear wife was even more sad, so I have promised to make it again before long.

Chicken Caesar Sandwiches

2 tbsp. olive oil

Leftover chicken (about 2 cups)

Juice of 1/2 lemon

3 cloves garlic, minced

1 1/2-2 tbsp. Worcestershire sauce

Dash hot sauce

Handful grated parmesan

2 hamburger buns (I like the sesame seed ones)

Romaine lettuce

Heat olive oil in a skillet. Add chicken and stir to heat through. Add everything but buns and lettuce and cook another 5 or 10 minutes. Serve on buns, with lettuce. Serves 2 (with some meat left over for the next day's lunch).

White Bean Dip with Lemon, Garlic, & Dill

2 cans cannellini beans, drained

3 scallions, sliced

3 cloves garlic, roughly chopped

Juice of 1 lemon

1/2 tsp. salt

2/3 c. walnuts

2-3 tbsp. chopped fresh dill

Puree everything together. Serve with pita & veggies. Serves 6-8.