Apricot, Ham, Cheddar, and Chicken Sandwich

I cannot remember when I started making this open-faced sandwich but it was an immediate favorite in this house. It seems odd at first, but it really works when you think about all the flavors mixed together. A little tart from the vinegar, some mustard, apricot jam for sweetness, then ham (pork is never bad in any form) and a sharp cheddar. It is a very special combination. And heats up well as a left over in the oven – or in my case in the toaster oven at the office – work lunch hack – woo hoo. If I can get it – usually the MotH and the Boy do not let me get much in the way of leftovers. But I guess that just means they like it  – a lot. And so do I.

D&D_21211/4 cup cider vinegar
2 Tbs Dijon mustard
Coarse salt and freshly cracked black pepper
2 boneless skinless chicken breast halves
1 French bread, split horizontally, then cut in a half
1/4 cup apricot preserves – way more than that.
1/3 pound thinly sliced tavern ham, yes, specify tavern ham – I’ve tried others and this is the best.
1/2 pound sharp cheddar, deli sliced

Between two pieces of plastic wrap or inside a gallon plastic zip-top bag, pound the chicken slightly until it is more even. It does not need to be super thin, just a little more even. Makes for easier (quicker) marinade and more even cooking. Season chicken with salt and pepper. In a resealable plastic bag, add vinegar, mustard, and chicken. I don’t even measure at this point any more. Once you do this enough, and once you taste it you will, you will get the hang of it.  You can also add a mashed garlic clove, but I have given up on that little bit trouble – not necessary in the taste department, to us anyway. Let marinade several hours or over night in the refrigerator. Over night is best, but not much longer than that.

Heat broiler on low and line a baking sheet with foil. Remove chicken from marinade (discard marinade) and place on the baking sheet, broil,  turning at least once until opaque throughout. Check by cutting into chicken to see if it cooked through. Transfer chicken to work surface and discard foil. Reline the baking sheet with new foil.

Place baguette on baking sheet, cut side up (duh). Spread each piece with apricot preserves, layer with chicken, ham and cheese. Broil until cheese is melted.

Source: Martha Stewart with my modifications.

Aged Gouda Orzo

I have become a huge fan of orzo. Thanks to Cutting Edge of Ordinary’s Everyday Orzo. This was just such an enlightening experience as I have mentioned many (many) times. But I liked the concept, so here is a version that I tried based on the cheese in the fridge. I expect I will try this multiple times with multiple cheeses. Not surprising really. I do love about all cheeses.  Well, I cannot think of any cheese I do not like, nope.

D&D_2064

2 Tbs unsalted butter
Small yellow onion, diced
2 cloves garlic, minced
8 ozs orzo
2 1/2 cups vegetable stock, warmed (microwave works)
8 ozs aged Gouda shredded

Melt the butter in a saute pan and add the onion and let it soften, then add garlic and stir in for about a minute. Add the orzo and stir until coated in the butter mixture. Add the vegetable stock and bring the heat up to a boil. Then turn down the heat to a simmer and cover the pan – leave it covered for 25 minutes. If you lift the lid you will mess this up.  You are letting the orzo steam and then you shall add the cheese. And it will be a glorious mess of orzo, alliums, and cheese. Which to me is just breakfast on a work day.

I seasoned with a good bit of freshly ground black pepper, because I am me.