11 Mar2006


I had a lot of boiled chicken as a result of the chicken broth I made a few days ago so I decided to use some of it experimenting with a healthier type of chicken salad sandwich or two. Instead of adding the more predictable gobs of high-fat mayonnaise, I decided to chop up some bottled artichoke hearts that were marinated in olive oil and spices and I mixed this in with the chicken. Add some of the olive oil to make sure it isn’t too dry. Then I made two different sandwiches using toasted whole wheat bread. The first sandwich had roasted red peppers that I had in stock in the fridge. I also added some basil leaves for added color and flavor. This sandwich was really good. The chicken was tasty, the lack of mayonnaise not really noticeable and the softness, flavor and moisture of the roasted red peppers added color and taste. Really nice and rather healthy I might add…

In the second sandwich, I replaced the red peppers with some steamed asparagus. This turned out a little drier than I would have liked. asand2Maybe if I had used larger and juicier white asparagus marinated in a vinaigrette it would have been better. At any rate, I was happy with both of the sandwiches and saved a few fat calories in the process. If you can’t see yourself going the artichoke route, then add some mayonnaise and yikes, possibly chopped sweet green pickles for a more pinoy version. Where did the sweet pickle fetish come from anyway??? The nice thing about using chopped artichokes instead of mayonnaise is that the sandwich lasts longer because the mayonnaise won’t spoil so quickly! Enjoy!



  1. ThePedanticPrick says:

    Agree about the sweet pickles. Replacing sweet relish with chopped-up whole dill pickles has dramatically improved my tuna salads and egg-salads (I make one with wasabi mayonnaise that is to die for). Only a matter of time before I try it in a macaroni salad, thanks to reading your blog post on the subject.

    Mar 11, 2006 | 6:06 am


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  3. kongwi says:

    if you have a george foreman grill, you can grill the sandwich panini-style…also, instead of mayo, you can also use pesto (basil, olive oil, garlic, salt,pine nuts and parmesan)…it compliments the flavor of both roasted pepper and or grilled/steamed asparagus…

    Mar 11, 2006 | 6:58 am

  4. fried-neurons says:

    I have a panini press, and I often make a chicken panini using chicken breast, roasted bell peppers, olive oil, basil (if I have any), salt, pepper, and mozzarella. *burp*

    Mar 12, 2006 | 1:17 am

  5. Marketman says:

    Fried nuerons and kong wi, that reminds me, i got a panini press for Christmas and haven’t tried it yet…gotta do that soon.

    Mar 12, 2006 | 12:06 pm

  6. Mila says:

    This might be a good salad option instead of a sandwich, save a few carb calories and have it with lettuce. Now that I think about it, just use the lettuce as a wrapper, minimizes the mess, and you get a good low-carb meal.

    Mar 13, 2006 | 11:17 am

  7. Kai says:

    You all remind me about a roasted chicken breast-roasted pepper sandwich that was a hit at Tequila Joe’s, and reviewed favorably by food critics. Sigh, the restaurant has since closed shop in Makati. Gotta make myself one na lang.

    Mar 13, 2006 | 11:22 am

  8. ragamuffin girl says:

    I made myself a grilled chicken and artichoke sandwich with roasted peppers after reading your blog. With your vivid descriptions, fluid writing, great shots and candidness, I think few can resist trying out your recipes, restaurant and market suggestions. Wish I could visit Manila more often. I miss native food, and try to recreate most of them here in HK. Good thing shipments of saluyot, tuyo, saba, dahon ng kamote, tablea, banana hearts etc… arrive every Thursday! And I beg friends to bring taba ng talangka (Navarro’s is best), Saranggani Bay boneless bangus and bangus belly whenever they visit.
    The ever-changing HK food scene has a liveliness and worldliness I love, though, and living here means I can taste the best of what the world has to offer, without having to board a plane.

    Mar 22, 2006 | 4:08 pm


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