Put a spring in your step

Hello sandwich lovers!

My my, what a week it’s been. Harry and Meghan on Oprah, more vaccinations completed and Boris’ hair longer than ever before! That said, spring is certainly on the way (we hope!) and with it the warmer weather and an excuse to switch to lighter options.

So in that springy spirit, for this weeks’ recipe we’re kicking the duvet off of this breadsheet and preparing a deliciously easy-peasy lemonsqueezy open-top bruschetta.

So off to the, local if possible, shop or supermarket for some supplies. This week you’ll need, per person, two large and ripe plum tomatoes, half a buffalo Mozzarella ball (full fat or low fat – your choice), basil, a free-range chicken breast, red onions, garlic, a loaf of sourdough (you’ll need one large slice per person, so do get a smaller loaf if you are cooking just for your lovely self, as I do), a glass jar of pesto and of course – already in situ – the kitchen staples of olive oil and seasonings. For a vegetarian option, simply replace the chicken with yellow peppers and if vegan, use a vegan cheese alternative.

Back at home and to start, season the chicken breast with salt and pepper and gently pan-fry in olive oil until cooked through and moist. Tip! if you fry at too high a heat you’ll make the chicken too brown on the outside and dry it out, so a low heat is perfect… just remember to make a little sizzle! If using the veggie yellow peppers, cut these into 4 slices, sprinkle with some salt and pan-fry using a very little olive oil on a higher heat until the skins turn brown and the pepper slices become lovely and tender.

Next, dice into chunky pieces half a red onion, 2 garlic cloves (and crush), a small fistful of basil, the tomatoes – removing the small green core first and as much Mozzarella as you want to eat. Please do adjust these quantities based on the amount of people who are going to be enjoying your cooking. Place all the chopped ingredients into a bowl with salt and pepper, seasoning to your taste alongside a tablespoon of olive oil. Leave to marinade for 10-15 minutes whilst the chicken cools down.

Now we’re almost there…in the same frying pan as the chicken was in, add a tad more of olive oil, turn up the heat and toast the sourdough until it turns a deliciously golden brown on both sides. When done remove from the pan, place on a plate and spread on top a generous tablespoon of pesto. Slice the chicken and place on top of the pesto. Then spoon the tomato and Mozzarella mix onto the bread and for the final flourish, sprinkle with a little salt and you’re good to go!

Next and most importantly, do seek out a comfy space to relax and enjoy your breadsheet. If however you are making this recipe for friends or for a gathering (when allowed again) then the beauty of this sandwich is that you simply can have everything ready to assemble at the last minute – so you won’t even miss out on the gossip when you’re the host and being in the kitchen! A warning though; be careful not to assemble your bruschetta too early, otherwise your delicious creations will go soggy.

This duvet-less breadsheet should be savoured with a chilled white or blush. Why not try Whispering Angel; a beautiful delicate pinkie from Provence which has delightful grapefruit and lemon notes. It’s not the cheapest horse in the stable, retailing at around £18, but it certainly is a winning thoroughbred crowd-pleasing companion to this recipe. Though if you still prefer a red, why not try sticking a bottle of Duboeuf Fleurie (yes I know, generic but timeless…) in the fridge and enjoy it chilled. Either way both are great accompaniments.

Thank you for reading and I hope you have fun preparing this little recipe. Do stay tuned for more fun between the breadsheets very soon. Until then be safe and well.

PB