Mini Ciabatta Club Sandwiches
With the lazy days of summer upon us, routines get a bit more relaxed and carefree and while I love the change of pace, it can sometimes make getting lunch to the table (or backyard or dock) a bit of a challenge (mostly due to a relaxed attitude and general unpreparedness). These Mini Ciabatta Club Sandwiches are a delicious way to save the day.
Organized meal planning and detailed shopping lists seem to take a vacation right along with us this time of year, so at meal time we sometimes find ourselves rooting through the fridge and cupboards trying to pull lunch together. The great part is that with all the fresh produce available this time of year most of our meals are, in large part, made up of fresh fruits and veggies which simplifies things but it’s what to prepare along with all those fresh delights that can sometimes make us ask “What’s for lunch?”.
The barbecued chicken we had for dinner with a fresh salad and sweet corn becomes an easy lunch the next day. We cook twice as much chicken on the BBQ as our family will eat for dinner, throwing some bacon right on the grill alongside the chicken. Then we let it cool while we eat dinner. Slice the chicken into strips and put the chicken and bacon into separate airtight containers and pop them into the fridge.
While prepping the salad for dinner I also wrap some lettuce up in paper towels and tuck it into a resealable bag and in the fridge it goes as well.
Mini is always fun so when I spotted these mini ciabatta buns from Ace Bakery in the bakery at our local grocery store I picked them up and froze half of them for later. Which is where they were patiently waiting when I pulled them out after dinner.
When lunch time came around is was simply a matter of slicing the ciabatta buns and the tomato and building the sandwiches. Which were enjoyed by all five of us very much (that’s a five star rating in my book).
Truth be told we had enough for two day’s worth of lunches and we were all a little sad when it was all gone. What are you grilling for dinner tonight that could be lunch tomorrow?
- 12 mini ciabatta buns
- 4 cooked chicken breasts, cooled and sliced
- 6 slices of bacon, cooked
- 1 large tomato, sliced and then cut in half
- Dijon mustard
- Slice open the ciabatta buns and toast if desired.
- Spread mayonnaise and/or Dijon mustard on cut sides of each bun.
- Load bottom bun with lettuce, two slices of chicken, half a slice of bacon and tomato.
- Finish off with ciabatta bun top.
- Serve with cut up veggies or fresh fruit.