Michael Makes Magnificent Munchable Melts

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My youngest son is an idea man and a planner. I benefit from this nearly every day. Last night, while I was rattling around the kitchen, trying to figure out what to make for dinner, he offered to come up with a plan. Naturally I took him up on it and the result was a delicious summer meal that we all oohed and ahed over out on the front porch at dinner time.

In short, Michael created sandwiches with garlic sourdough buns, grilled honey-mustard chicken topped with melted asiago cheese and garnished with beefsteak tomato slices and butter lettuce. The flavors were just amazing and he’s given me permission to share his idea:

Did I mentioned that Michael made the garlic sourdough buns himself for this tasty dinner? The recipe for those buns is at the end of this post.

Michael’s Magnificent Munchable Melts

• hot, crusty garlic sourdough buns
• 4 chicken breasts, marinated in honey-mustard dressing, grilled and sliced thin
• thinly sliced asiago cheese
• beefsteak tomatoes, thinly sliced,
• butter lettuce leaves
• mayonnaise, horseradish sauce, or the sandwich spread of your choice

Marinate the chicken breasts in honey-mustard dressing. Grill and slice into thin slices.

Slice garlic sourdough buns. Smear the sandwich spread of your choice on the buns. Top with slices of chicken and slices of asiago cheese. Put under the broiler until the asiago cheese is melted. Top with sliced tomatoes and lettuce. Eat. Be sure you have plenty of napkins available for juices dripping down your arms.

Garlic Sourdough Buns

Stir together:

• 2 c. water
• 2 c. bread flour
• 1 c. sourdough starter
• 2 t. salt
• 2 T. sugar
• 2 T. yeast
• 2 T. oil
• 2 t. garlic powder

This is the sponge. Let it sit and froth up for about 35 minutes. Stir in 2 more cups of bread flour. Then knead in an additional 1-2 c. bread flour until the texture is elastic and thick.

Let rise for about 45 minutes or until doubled in size. Punch down dough and form round buns. Let the buns rise until doubled in size (45-60 minutes.)

Bake at 375° until golden brown (20-25 minutes). Cool on rack.

I LOVE having kids who can make delicious food!

Barb

PS: Michael and I agreed that our vegetarian friends could make this with grilled portabella mushrooms instead of chicken breasts.

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Filed under Breads, Kids in the kitchen, Vegetarian/vegetarian-friendly, recipes