A Peachy Keen Sandwich for CFM

Here is the first recipe for CFM's food blog titled Eat your Veggies. I'll be posting it here, but you can also check the post out every monday here

With Summer creeping towards its final days, that means our beloved Summer produce is nearing its last few moments in the sun (literally). So, as a gesture of love and respect to our favorite Summer heroes that will soon be going away, I did a recipe + meal incorporating most of my summer favorites: peaches, more peaches, and tomatoes. 

Since this is our first recipe together, I decided to take it nice and slow.  I thought it wise to ease into the trickier dishes later and for now just use the amazing flavors that are flooding the markets right now.  I always love discovering different ways of preparing and serving the foods I  cook or consume regularlyPeaches, which are generally consumed just as the sweet little things they are, do wonders in savory salads and meat dishes. I also figured it's quite valuable to use this forum as a place to post meals and ideas that can be done in as little as 15 minutes... meals that can be served as a weekday lunch item or a Sunday night dinner. This is definitely one of those dishes; it's not just a typical boring sandwich.  This dish is very versatile in that you could substitute  ham for chicken, apples for the peaches, and spinach for the sorrel (bonus: also all items you can find at the Community Farmer's Markets!!). So, here lies the recipe for a grilled balsamic chicken, peach, and sorrel ciabatta sandwich. I served this sandwich for dinner with a balsamic cherry tomato salad with goat cheese and basil and it was perfect. It was filling, healthy, and tasty! 

Grilled balsamic Chicken, Peach, + Sorrel Ciabatta Sandwiches

Servings: 4  Time: 15 minutes

4 Mini H&F Bread Ciabatta Rolls 

3-4 Pearson Farm Peaches, thinly sliced

1 bag Freewheel Farm Sorrel, washed and loosely chopped

2 baked or grilled chicken breast, shredded  (*time saver: on Sundays, I roast a whole ... chicken and use different pieces throughout the week)

1 4 oz Decimal Place Farm Goat Cheese

1/4 Cup Mayonaise (optional)

1/4 cup Dijon Mustard (optional)

1/2 cup Balsamic Vinegar

Salt + Pepper (to taste)

1. Heat olive oil in medium saucepan. Add shredded chicken, 1/4 cup balsamic, and salt and pepper and sauté until chicken is hot and coated. 

2. Toast Ciabatta and slice in half.

3. Prepare bread how you like with mayo + mustard or olive oil, etc. Layer peaches, sorrel, and crumbled goat cheese. Top with chicken, close the sandwich, and enjoy! Here you can eat as is or out it back on the skillet and grill it for a couple minutes on each side.