Photographing food is one of my passions. That might sound weird to people but it’s what I love to do. I love making people drool through just a photograph. I love the emotion it evokes or the memories it stirs up. The one type of food that I find most challenging for me to photograph are sandwiches. I can’t EVER get them to look good no matter what I do! It’s a technique I definitely have not picked up yet. I try to mimic others’ sandwich photography or try to look at what I’m doing wrong and what others are doing to get that eye-popping sandwich. It’s definitely something I struggle with but hopefully I can get better with more practice. I guess I have a lot of sandwiches to make, huh?
So, there’s a bunch of good movies coming out this summer. I’m most excited for The Great Gatsby on May 10th and Iron Man 3 on May 3rd. Let’s talk about how much I love The Great Gatsby. I was never much of a reader in high school, or much of a reader, period. I was always procrastinating reading the novels that teachers would assign us. I never was into them and I never comprehended them well. Until we were given The Great Gatsby. I fell in love with that book. I was fully immersed in it and although our teacher made us study in between the lines to figure out the meanings behind everything, I still loved it. I think I aced every comprehension test that was on The Great Gatsby because I actually read it and was so into it. We watched the original film in high school but man, when I heard they were remaking this – I was stoked. I think Leo is such a great actor. He portrays characters so well. I can’t wait to see it :) Oh, and let’s talk about how I’m likely going to buy the soundtrack and replay it over and over again.
This sandwich was inspired by Taylor Gourmet‘s South Street sandwich. Taylor Gourmet is Jason and I’s favorite sandwich place in the city. It’s really unique sandwiches/hoagies and they’re so good. If you’re ever in DC, I highly recommend making a pitstop there. They’ve really expanded, too, with opening one really close to where we live. Pretty dangerous. There’s a Target right across the street from it too. I mean, could that be any more of a trap? Eat and then shop. Oh boy. So anyway, when we went to Taylor’s a few months ago, our friend ordered the South Street and we had a bite of it and it was so good. I knew I had to recreate it at home. It’s fairly easy to put together and it’s full of flavor and richness. I love the goat cheese pesto. It’s creamy and gives the sandwich a well-rounded taste.
Goat Cheese Pesto Chicken Sandwich
- 4 pieces chicken tenderloins, pounded out to thin, flat
- 3/4 cup Italian seasoned breadcrumbs
- 2 eggs
- 1/4 cup buttermilk
- 4 ounces goat cheese, softened
- 4 tbsp basil pesto, homemade or store-bought
- Large loaf of bread, cut in half then half again lengthwise for two sub rolls
- 2 tbsp olive oil
- Salt & pepper, to taste
- In two separate shallow containers, add the breadcrumbs to one container and whisk the eggs and buttermilk together in the other.
- Take a piece of the flattened chicken tenderloin and dip both sides in the egg/milk mixture, then cover in breadcrumbs. Shake to remove the excess. Repeat until all the chicken pieces have been covered in breadcrumbs.
- In a large skillet, over medium high, add 1 tbsp. of olive oil in the skillet then place two chicken pieces into the skillet. Let it get nice and brown on one side before flipping, about 2 minutes. Season with salt and pepper, to taste. Repeat with the other two chicken pieces and 1 tbsp. of olive oil. Place cooked chicken on a plate and set aside.
- In a small bowl, mix together softened goat cheese and basil pesto.
- Using a knife, spread half of the goat cheese pesto mixture onto one side of the bread then place two chicken cutlets onto the other side of the bread. Press both sides together and cut in half. Repeat with the other chicken cutlets and bread.
- The warmth from the chicken cutlets should melt the goat cheese mixture and give it a nice creamy consistency.
- Serve warm.