Tuesday, June 15, 2010

Chicken and Asparagus Sandwiches with Proscuitto

Bon Appetit has become one of my new favorite food magazines. I still like Canadian Living, but the recipes in Bon Appetit? Amazing. There's so much variety, such great things to try, that it's like finding a treasure trove of foodie goodness every time I buy one.

This week asparagus was on sale and I bought not one, but TWO pounds of the stuff. So it makes your pee smell funny-it's good for you, right? Might as well eat it while it's available! These sandwiches were delicious. The creamy, tender chicken, crunchy asparagus and salty prosciutto was just divine. For some reason, even though I followed the recipe exactly, we ended up with PILES of filling. Probably too much. Part of me just couldn't resist the towering sandwiches that demanded to be eaten with a knife and fork. Perhaps the bread pieces were supposed to be bigger but nevertheless, they were amazing.

Adapted from Bon Appetit, June 2010

1 lb slender asparagus, with the woody ends snapped off
1/2 cup mayonnaise
1/4 plain Greek style yogurt
1 tbsp fresh lemon juice
1 tbsp Dijon mustard
4 cups bite sized cooked skinless, boneless chicken (leftovers from a bird would be good)
1/2 cup chopped fresh chives
non stick spray
6 thin prosciutto slices
six 1/2 inch thick slices of rye bread, lightly toasted (don't butter them. Just toast)
2 green onions, thinly sliced

In a bowl, mix the mayo, yogurt, lemon juice, dijon and a little salt and pepper together. Set aside.

Cook the asparagus in a pot of boiling water just briefly until they turn bright green and are tender crisp. (about a minute or so) Drain and immediately rinse them under cold water. Chop them into 3/4 inch pieces, keeping the tips whole. Dry them well. (I put them on a pan with some paper towel) Set aside.

In a large bowl, gently mix the mayo/yogurt mixture, chicken, chives, and asparagus pieces together. (you can cover the bowl with cling film and chill for up to 6 hours now, if you need to)

To assemble the sandwiches, toast your rye bread. Allow it to cool. Spray a pan with the non stick spray. Turn the oven on to 375 F and gently arrange your slices of prosciutto on the prepared pan. Bake them until the prosciutto is crispy-about 15 minutes. Allow them to cool.

Heap the chicken filling on the toasted rye bread, then top with a slice of the crispy prosciutto, and sprinkle with green onions.

Dig in!

Makes 6 servings
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