Last week I wrote a guest post for Dana @ My Little Celebration about how to satisfy your husband’s appetite and save your waistline at the same time.
I don’t know about you, but when I got married (in addition to serving up gobs of chicken and bad peanut noodles) I wanted to make Ben cupcakes, brownies and his favorite manly-man meals allthetime to make him sublimely happy.
Only problem was, I joined in on the fun and ended up being the only half to gain nearly 7 pounds of newlywed "happy weight".
Pretty quickly I learned some tricks of the trade to satisfy Ben’s voracious appetite, and save my waistline at the same time. Check out my tips on Dana’s blog, and make this meal that will satisfy both him and her for dinner – Napa Valley Panini!
The inspiration behind this flavor-packed sandwich comes from Granite City’s Napa Valley Burger. Ben and I had dinner there on Saturday night and I ordered the burger which came juicy and piled high on tender foccacia. Itwasthebestburgerever. EVER!
In order to lighten it up, but still make it yummy enough for Ben to enjoy, I decided to recreate it at home on whole-wheat bread and substitute chicken for beef.
Here we go!
1. Lightly butter 2 thick-cut, whole-wheat bread slices (I used Great Harvest Honey-Whole Wheat bread.) Slather one side with avocado spread made by mashing 1 avocado with a little garlic salt and the juice of half a lime.
2. Slice a cooked chicken breast in half lengthwise, then in half width wise, so it lies flat on the bread.
I used Smart Chicken. Natural chicken raised without antibiotics, with no artificial ingredients. Dig.
3. Pile on some whisper-thin slices of Prosciutto.
4. Add strips of sun-dried tomatoes.
5. Top with fresh mozzarella cheese.
Tip: I always let my panini/griddled sandwiches rest for a minute or two before slicing so they don’t fall apart, and I always let them rest on a cooling rack. If you lay them on a cutting board or plate, the bottom gets soggy. No!
Look at those layers!
Melty cheese, creamy avocado,
and those sweet & salty punches from sun-dried tomato and prosciutto. LOVE!
Granite City has the option to get your burgers with fries, so I made my own healthy, fantastical version: roasted teeny tiny potatoes.
LOOK AT THEM!!!!! Even teenier than last time!!!
Ahem, sorry. I just luuuurve me some miniature things.
Tossed with 1 teaspoon olive oil and tons of garlic salt (in case you haven’t noticed, me and garlic salt are like this. I practically never use regular salt when I’m cooking anymore!) then roasted at 410 degrees for 30 minutes, shaking the pan half way through.
The skins PoP when you bite into them, followed by silky-smooth, creamy insides, yum!!!!
In other news, omgtheregothetornadosirensIhavetogoNOW!!!!!
Do you cook differently for your significant other and/or children, thank for yourself? Ever make completely separate dishes to satisfy you both?