Recipe #115 - Canta el Gallo Sandwich

I made a fruitful trip this beautiful Easter morning to Dexter, where we like to shop at the County Market ( https://bit.ly/2Gtlgfu ). Alas, the Country Market was not open on this glorious morn, but the POS Busch's was across the street. (Please consider this an absolute non-endorsement for this grocer. Over-priced from avocado to zip-lock, I cannot fathom why anyone would purposefully shop at Bush's if they had any choice at all.)

I was able to score four fresh onion buns that I thought I would enjoy later with some lunchmeat.

Well, I surely was not buying lunch meat at this establishment, so I came home with my cat litter, Buffalo Trace, and overpriced plain yogurt.

I began the kitchen festivities then with some pasta sauce:
In a tablespoon of EVOO, I sauteed one yellow onion diced, one green bell pepper diced, four garlic cloves diced, and one pound of ground Jennie-O turkey.
As the meat was simmering, I added 8 ounces of sliced mushrooms and one half of a beautiful 2 pound Heirloom tomato diced up. Then I added the jar of Ragu Bold and Spicy sauce.

Seasoned with dried basil and oregano, and with a bag of frozen broccoli and cauliflower thrown in  for good vegetable-measure, I left this on low for about an hour.

There was some boneless chicken breast I had pulled out of the freezer a couple days ago and wanted to use up, so I thought - hey, how about a sammich?!?

I butterflied the chicken and seasoned it with my garden herb mix, and then fried in a little EVOO-laden Copper Chef pan. 

I topped the chicken with some sliced Munster cheese at the end. The pricey onion bun I dressed with some salad dressing and slices of the aforementioned good-ass tomato.

I then poured a ladle of the sauce over the meat, and took a couple photos.

That Muenster cheese really compliments the tomato sauce and chicken, the buns didn't disintegrate with all the sauce (worth the five buck pricetag :-), and the tomatoes didn't fall apart during the devouring process.

This is going to be the premier sandwich on our menu, when we open our diner.


Soli Deo gloria!