Chicken, Greens and Gruyere Tartine
I sometimes wonder if the dozens of cooking shows on television do much for home cooking at all. When all those pumped up young chefs trot our their foams and fondants, I worry that ordinary cooks think dinner needs to be a three-star, three-course affair, and just want to push the speed dial for take out.
The truth is, the simplest meals are often the most appealing. And on nights when you’re short on time and long on hunger, a simple sandwich might in order. As we roll into the holidays — and the impact that has on all of our calendars — this open faced number might be just the thing. It involves layering a handful of ingredients on a slice of good quality bread and crisping it in a pan. The whole operation takes no time, qualifying it as a 15 Minute Fix (for more of these quickies, click here and scroll down).
I made this sandwich last week using leftover turkey from Thanksgiving. I’m guessing (hoping for your intestines’ sake) that the leftovers are long gone, so chicken will work nicely. Go pick up a rotisserie chicken or do up a quick chicken breast under the broiler. Any dark leafy greens will do for this. I opted for dandelion greens, which earned thumbs up among all but one in our house, who deemed them “too bitter.”
The recipe for chicken, greens, and gruyere tartine gives instructions for making one sandwich, so scale it up depending on how many you have at your table. Then, pair it with a simple salad or side of vegetables and call it a dinner. Who needs foam, anyways.
CHICKEN, GREENS & GRUYERE TARTINE
- Extra-virgin olive oil
- One 1/2-inch slice levain bread or other dense , crusty bread, generous in size
- One large handful chopped dark leafy greens such as dandelion greens , mustard greens, broccoli raab, spinach, or arugula, removing any tough stem
- One pinch Salt
- Enough sliced chicken (or turkey) to cover the surface of the bread
- 3 to 4 slices oil-packed oven-roasted or sun-dried tomatoes , or roasted red bell peppers
- 1 to 2 ounces grated Gruyere , Comte or Beaufort cheese (enough to sprinkle over the surface of the bread)
Set a skillet over medium heat, add a teaspoon of olive oil, add the greens ,and saute just until wilted. Add a pinch of salt. Remove from the skillet.
Lay the bread slice on your work surface. Cover with the chicken, the tomatoes, the sauteed greens, and the cheese. Drizzle a little of the olive oil/juice from the jar of tomatoes over the top.
Reheat the skillet over medium-low heat. Add another teaspoon of olive oil to the pan. Set the sandwich in the pan, cover with a lid, and cook until the bottom is crispy and brown and the cheese is melted. If the cheese doesn't melt to your satisfaction, you can always finish the job under a broiler.