Chicken Sandwiches on Panini

We had grilled pineapple for dessert last night--with drained yogurt flavored with orange juice, orange zest, honey and orange extract. There was still lots of pineapple left over, so I contemplated having chicken curry for dinner.

But when it came down to it, I just didn’t feel like cooking curry. We always end up eating way too much because it’s so easy to pile the rice and curry and bananas and pineapple and peanuts and raisins and yogurt on your plate. Whew!

 But these chicken sandwiches hit the spot. I’m amazed that these days we are meeting the USDA 2010 Dietary Guidelines for Americans and limiting our meat  portions to about 3 ½ oz. When you follow Michael Pollan’s recommendations to use meat primarily as a condiment (as in stir-fries, salads, and sandwiches), it turns out that, amazingly enough, one large chicken breast really is enough for two people.

   

Mmmm. These rolls smelled yeasty and fresh--from Pane d'Amore bakery.



 

The cheese was Campfire from Mt. Townsend Cremery, also sold at the bakery.


 

Sauteed kale with garlic before cooking.




And after cooking.





Roasted sweet potatoes--400 degrees. Turn in 20 minutes and again in 10 minutes.