Ingredient overview Steps
Overview
One recent weekday evening, I found myself starving and without a plan. A quick scan of the refrigerator and pantry revealed fresh peaches, country bread, a small wedge of blue cheese, and leftover chicken.
I decided to make a sandwich. I lightly toasted thick slices of bread, each spread with cheese and slices of chicken and peaches on top. Then I toasted the stacks until the peaches softened and the edges of the bread were crisp.
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I paired the toast with a glass of chilled white wine and a green salad, and rather than making a supper I would soon forget, I felt like I was treating myself. Bonus: everything fell into place so quickly.
This combination was so appealing that I decided to poach some boneless chicken breasts to make it again. I have tried this same preparation, with sliced figs and goat cheese as well as peaches and brie, with great results.
Scale up and get a printable version of the toast recipe here.
Small tweaks along the way made it better. To give the sweet fruit, creamy dairy, and mild chicken chili, I added white pepper to the softened cheese before spreading it on the toast. Then I topped it off with a drizzle of good quality balsamic vinegar, a few coarse black peppercorns and a generous pinch of arugula.
[How to upgrade your favorite sandwich]
In France, a toast for breakfast can simply be a toast smeared with butter and fruity jam. For lunch or dinner, however, it’s kept simple, but more substantial with a favorite cheese, fruit, or veg – even protein.
A few things to keep in mind when making your own toast:
- Thinly slice the protein and fruit so that they lie flat on the bread. I tried shredding the chicken and chopping it into small pieces, but slicing it made it prettier and less messy to eat.
- Choose a large, rustic bread, especially if you plan to take your toast with your hands to eat it, which is what I like to do.
- Brush your bread with extra virgin olive and spread your cheese side to side so that the exposed bread doesn’t dry out and burn when broiling.
- Continue to taste and adjust your combinations, especially to use leftovers. I am thinking of slices of apple and roasted pork, with camembert and fresh thyme from my patio plants.
- Do not skip this last step of broiling. It softens the fruit, melts the cheese and crisps perfectly on the edges of the bread. (I have a toaster oven for toasting, so I don’t have to turn on the large oven, which I know can be off limits in the summer heat.)
And, yes, without that Gallic influence, I would surely call it an open chicken and peach sandwich or just a toast, like in the still fashionable avocado toast. However, I stick to the bread, because this humble creation deserves a nice little name.
[There are so many wonderful ways to top your toast — no avocado needed]
Peach, blue cheese and chicken toast
These open-ended sandwiches are best eaten right off the grill.
Ingredients
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
3 garlic cloves, crushed
1 sprig of fresh rosemary (2 inches), plus 1 tbsp chopped, divided
1 dried bay leaf
1 teaspoon of kosher salt
8 slices of country bread, thickly sliced and lightly toasted
2 tablespoons of extra virgin olive oil
1/2 cup (4 ounces) crumbled Gorgonzola cheese
1/2 teaspoon white pepper
2 medium peaches (12 ounces), pitted and thinly sliced
Freshly ground black pepper (optional)
3 tablespoons of good quality balsamic vinegar
1 cup (about 1 ounce) baby arugula or other baby greens
Not
Step 1
Cut the chicken in half or in thirds crosswise, depending on the size of the pieces. In a medium pot over medium heat, combine 3 to 4 cups of water, chicken, garlic, rosemary sprig, bay leaf and salt. Stir once or twice and slowly bring to a barely boil – don’t let the water boil. Reduce heat to medium-low and cook gently until an instant-read thermometer reads 165 degrees when inserted into thicker pieces of chicken, 10 to 15 minutes.
Remove the chicken from the water, let cool for a few minutes, then slice it as thinly as possible; or shred with a fork and chop into small pieces.
2nd step
Place an oven rack 6 inches from the broil element and turn on the broiler. Place the toast slices on a large baking sheet and brush each slice with olive oil edge to edge.
Step 3
If blue cheese is crumbly, place in small bowl and microwave on HIGH for 10 to 15 seconds, or until softened. Add white pepper and stir to combine.
Put about 1 tablespoon of cheese on each slice of bread and spread it thinly around the edges.
Top each toast with about 2 ounces of chicken, followed by 4 or 5 peach slices and 3 black peppercorns.
Step 4
Place the baking sheet under the broiler and broil, 3 to 5 minutes, until the peaches begin to soften and the edges are caramelized. Watch carefully to avoid burning.
Take the toast from the oven, sprinkle each with fresh rosemary and sprinkle with about 1 teaspoon of balsamic vinegar.
Arrange the toast and garnish with arugula. Serve hot or at room temperature.
Recipe from recipe editor Ann Maloney.
Tested by Ann Maloney; send questions to [email protected].
Scale and get a printable version of the recipe here.
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Nutrition
Calories: 554; Total fat: 19 g; Saturated fat: 5 g; Cholesterol: 121 mg; Sodium: 666 mg; Carbohydrates: 50 g; Dietary fiber: 4 g; Sugars: 14 g; Proteins: 47 g.
