one slice gluten-free sandwich bread
garlic clove (optional)
olive oil
2 oz. roasted chicken
1/2 oz. goat cheese or other mild cheese
peach slices
lettuce or spinach, arugula, etc.
Had the best breakfast today. I wanted a high-protein start to my day and had some roasted chicken thighs left over from a previous night’s dinner. I also had some delicious gluten-free sandwich bread I got from PCC Market the other day: Angeline’s Gluten-free White Rice Bread. I didn't feel like making a real panini which would involve getting out a skillet and rubbing garlic and olive oil on the bread and toasting it in a grill pan, so I just toasted it in my toaster and then drizzled olive oil on it. I was so excited about the whole idea of my creation that I forgot the garlic! I used Olivier’s Lemon Olive Oil, then put some organic lettuce on the toast, then shredded about 2 oz. of the chicken and put it on top of the lettuce, then the peach slices and topped it with a bit of goat cheese. Yum.
Just had to share this. Try it.
Karen, herself
