I am stuck in the never ending baseball
hellseason here at my house. Almost every night we have somewhere to be right around dinner time. It has seriously stretched my abilities to make quick, easy, and nutritious meals for my family. Or more accurately meals fitting that description that my children will actually eat.
I hit on this incredibly easy, really too easy to even be called a recipe, recipe this week and it was a raging success. An enthusiastic 14 thumbs, albeit sticky thumbs, up. It is one that will be made over and over again at my house, especially when the summer hits.
You will need*:
2 cups cooked chicken breast, cut into strips
1/2 cup shredded carrot (approx 1 medium carrot)
1/2 cup bottled barbecue sauce
Loaf French bread, split and toasted
1/2 cup monterey jack cheese
Chicken is not in the photo because you all know what chicken looks like, right?
Step One: Cook your chicken if you are not using leftover chicken. I grilled chicken tenders, but you can also stir fry or bake the chicken.
Shred your carrots. The next time I make this recipe I am going to pulverize the carrots more in my food processor so that they can not be picked out by children who ordinarily love carrots.
Mix the barbeque sauce and carrots into a sauce pot and heat. If you are using leftover chicken that is not hot, toss the chicken into the pot to heat it.
Slice your bread in half. I used large, crusty grinder rolls rather than a loaf of French bread. It is just more manageable.
Put the chicken and barbeque/carrot mixture onto the bread. Sprinkle the shredded monterey jack cheese on top. Place in the oven on the broiler setting for a few minutes. You will want to watch it closely so that the cheese doesn’t burn. Not that I know anything about that. Ahem.
Slice the sandwich. Serve with a pickle because that totally counts as a green vegetable.
*This will feed two normal adults and two kids who like to eat, not the picky toddler variety.