One of the local bakeries sells a sack of six fresh-baked sourdough rolls for only $2. Yes, that’s only 33 cents for a homemade roll—and I like to think they add a little dose of love into each one too. But, remember food and cooking is supposed to fun, so if you like plain sliced bread, go for it. I’m betting this would taste pretty tasty on rye too.
p.s. click on the pickle link to get the recipe I entered into Food52 for their best cucumber contest.
1 cup (5.5 ounces) chopped leftover roast chicken
generous 1/4 cup (2 ounces) chopped pickles
2 tablespoons (1 ounce) mayonnaise
Salt and freshly ground pepper, to taste
Handful of rocket arugula or other tender field greens
Two sourdough sandwich rolls, split in half
In a medium bowl, add the chicken, pickles and mayonnaise. Stir with a rubber spatula or spoon until well mixed. Season with salt and pepper. Toast bread, if you like, and evenly spoon chicken salad onto the bottom half of the roll. Top each evenly with arugula, cover with remaining half of roll and be happy you’ve got a healthy, homemade lunch in just 5 minutes.
For safety’s sake, don’t forget to include ice packs if you’re taking these on a picnic.