Dorothy’s BBQ Chicken Sandwich From Leftovers

            Yesterday I barbecued ribs and chicken, so today I decided to make chicken sandwiches with the leftover meat for lunch.  After I cooked lunch, Brian looked down and said, “Wow, this is a chicken sandwich.  You need to write about the difference between how I would make one and what it is that you do.”  I laughed after Brian described taking two pieces of bread, spreading a suffocating layer of mayonnaise and cheese, and crudely chowing it down cold.  I conceded that his version might have some flavor, but I don’t work at the Grizzly Bear Café, just down from the gold mining claim; it’s not my idea of a sandwich.  I take basic ingredients and, with a little extra care, produce a little haut cuisine, right here in my own kitchen.  Brian smiled and thanked me for doing all the cooking.  (Actually not technically “all” the cooking; just today I reminded him that if he is going to eat his awful rutabaga, he’s going to have to take charge of it himself.  He actually asked me how to whip rutabaga in the manner of mashed potatoes.  When I rolled my eyes, he reminded me how his childhood Thanksgiving including “three kinds of mashed potatoes”:  potato, rutabaga, sweet potato.  That’s his tradition, not mine; he can put his rutabaga on the same shelf with his chicken gizzards, that is, Not In My Kitchen!)

            Dorothy’s BBQ Chicken Sandwich From Leftovers

            Each sandwich consists of a chicken breast with BBQ sauce, Cheddar Cheese and really solid, delicious bread.  Don’t wimp out here with soft white yucky bread.  If you like, after you grill the sandwich you can add mayo.  Put all the ingredients together as a sandwich.  Butter the pan or the bread in order to grill.  Cook until golden brown, while adding weight to press down on the sandwich.  It’s done about the time the kitchen smells wonderful.