Memories of Take-Out

Please be patient with me while I figure out how to write out these recipes in a format that is easy to use. Most of the things I cook originate from a recipe source, but then I change things and amounts, so at the moment I’m not sure of a great form to present them in , but you can be assured that every meal I present here has been served by me at least a dozen times.

So, we had a rough night last night. A sick baby, a late bath, and a midnight trip to the laundry room has made me feel very low energy today. On days like this I want to cook very little and think about it even less.

A few years ago we lived in Hell’s Kitchen and one of our favorite places for take-out was Island Burgers. They don’t serve fries, but their burgers and chicken sandwiches (which they call churascos) more than make up for the lack of fries. They feature a huge variety of toppings that make it entirely possible to eat there every day and still have something different. I am a predictable person though and usually ordered the same thing every time, the Marco burger.

So tonight I think I’m going to make something inspired by Island Burgers and the Marco and hopefully the day will be better than last night. A few notes about the recipe. I'm not sure what they use to marinate their chicken at Island Burgers so I just use extra pesto for my marinade. Also, I buy my baguettes at Kings. They sell the Balthazar bakery bread there and the baguette is delish. As for pesto sauce you can find it at every grocery store in Hoboken, usually near the fresh pasta. I use basil pesto, but any pesto type would work well in this recipe. Also, whatever you don't use can be frozen.

If you want to be super indulgent you can make a milkshake to go along with this sandwich. I don’t serve this with fries at home either, just to keep it authentic to the restaurant experience and the sandwich is usually filling enough.

Anyway, here’s the recipe. Enjoy!

Hell’s Kitchen Take-Out Chicken Sandwiches
Serves 2 hungry people and then some

1 large chicken breast
4 Tbsp pesto sauce
2 Tbsp ranch dressing
4 slices of bacon
4 slices of Swiss cheese (or whatever cheese you have on hand)
1 baguette
2 plum tomatoes
4 slices of red onion
Lettuce

First, take the chicken breast and place it between two slices of wax paper. With a meat pounder pound the chicken very flat, about a half an inch thick. Smear the chicken with 2 Tbsp of the pesto and place in a dish covered in your fridge for an hour.

Once the hour is up, take out the chicken and preheat a grill pan that has been drizzled with a little oil so the chicken doesn’t stick. Sprinkle the chicken with salt and pepper and place in the grill pan for about 5 minutes per side or until cooked all the way through.

While the chicken is cooking, cook the bacon. I cook mine in the microwave on paper towels, one minute a slice. Cut the tomatoes into slices. Cut the heels off of the baguette and cut it in half and then cut open each half. Smear one side with the remaining pesto and the other with the ranch dressing. On the ranch side place the lettuce, tomato and onion. On the pesto side place the cooked chicken, bacon and cheese. Close-up the sandwich and enjoy!

Oh and if you are ever on 9th Ave check out Island Burgers & Shakes in person.