I finally got sick of eating sesame seed bagels with strawberry cream cheese.  After a day of March Break tour guiding yesterday, I was famished and knew I needed to make myself something delicious and nutritious for supper. I haven’t cooked in a little while and it seemed as though I was a little out of practice with this whole meal decision thing. Because of this, I wandered around the grocery store for a torturous amount of time, pondering what it was that I wanted to eat.  Now that I look back, the answer was so simple.

I wanted a sandwich.

I’ve been craving a gourmet sandwich ever since I made my mom the pear, ham and gruyere sandwich over reading week. As I walked up and down the deli aisle of the grocery store, I was practically drooling in anticipation.  But what would I put on my sandwich?  Since I’m not a fan of duplicate blog posts, I needed to make something dramatically different than my mom’s fruity fare.  So I improvised.  I was getting a huge chunk of brie anyways (because I eat an unhealthy amount of cheese), and decided to build my sandwich around this.  Add some grilled chicken, red pepper and leftover red onion and voila!  I’m a master sandwich maker (no sexist jokes, please).  Also, the only protein I’ve eaten in what seems like weeks has been cheese, so it was nice to have some chicken in there.  Finally, I had some parsley leftover in the fridge, so I decided to throw that in for fun.  I popped the entire sandwich in the toaster oven for a bit and everything got heated, melty and ultra flavourful.  I’m almost salivating just thinking about it.

The recipe is under the pictures, ch-ch-check it out!

Recipe: Grilled Chicken Red Pepper Sandwich with Brie
– 1/4 red pepper, sliced
– 1/4 red onion, sliced
– 1 tsp olive oil
– 1 chicken breast
– 1/4 tsp salt
– 1/2 tsp ground black pepper
–  4 slices of brie cheese
– 1 tbsp parsley, chopped
– 1 ciabatta bun (or other bready item of choice)

Preheat oven to 325 degrees. Cut the red onion and red pepper into thin slices.  In a small bowl, toss with half of the olive oil to coat. Place oiled vegetables on a pan lined with either aluminum foil or parchment paper.  Put in the oven and roast until soft, about 15 minutes.

In the meantime, put the other half of the olive oil in a non stick pan.  Cut chicken into long strips.  Sprinkle chicken with salt and pepper and cook  until no longer pink and browned on the outside.  Remove from pan and put on plate.

Cut your bun in half and arrange slices of brie on one side.  Arrange chicken, roasted red pepper and red onion on the other half. Top with parsley.  Toast in a toaster oven or normal oven for about 5 minutes, or until brie is melted and all ingredients are warm.  Serves one.