Entries Tagged as 'sandwich'

The Brown Sack

December 8th, 2010 · No Comments

Back in June The Brown Sack closed and I was so sad because I’d lived nearby for so long and had never been there. I had heard only good things about it and missed my chance. Behold! Good news! They were just moving. In August The Brown Sack opened up a bit farther north on Belden.

In October I finally got a chance to go to The Brown Sack. Dallas had gone the week before and told me how great the BLAST sandwich was so I ordered it too. The BLAST is the classic BLT with shrimp and avocado. You can choose white, whole wheat or rye bread. I got wheat. All sandwiches are served warm with your choice of cole slaw, potato salad or pasta salad. I chose the potato salad. Jess told me that I had to try a shake, so I got a chocolate one.

I loved my sandwich and the shake was fabulous. I was pretty “meh” about the potato salad and would probably try a different side next time…. but the sandwich and shake? SO GOOD.

[Read more →]

Tags:······

Basil R @ Jerry’s Sandwiches

October 21st, 2008 · 3 Comments


Jerry’s Sandwiches, Wicker Park, Chicago

I heard some really very mixed reviews about Jerry’s Sandwiches in Wicker Park. I went one day over the summer when I was just hanging around Wicker Park and biking and I quite liked it. I got the sandwich and salad combo with a side of fries. I had the sandwich called “Basil R,” which was roast chicken, peppers, fresh mozzarella, basil, and tomato-basil relish. Jerry’s has the biggest sandwich menu I’ve ever seen, plus you can make your own, if you’d like. I didn’t try it, but the girl at the table next to me said they have really great shakes too.

[Read more →]

Tags:···

Lemon-Basil Chicken with Basil Aioli

July 29th, 2008 · 2 Comments

:: I made this meal about 9 months ago and posted on it but just realized today that I never published the post. Here it is. Better late than never. ::

Lemon-Basil Chicken with Basil Aioli

This chicken was supposed to be served with noodles or rice, but we decided to make sandwiches of it.

Chicken:
1/2 cup chopped fresh basil
1/3 cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon lemon pepper
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Chicken

Basil Aioli:
1/4 cup finely chopped fresh basil
2 tablespoons low-fat mayonnaise
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
3/4 teaspoon bottled minced garlic
1/2 teaspoon olive oil

Basil Aioli

To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 8 minutes on each side or until done.

While chicken cooks, prepare aioli. Combine 1/4 cup basil and remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken.
Yield

4 servings (serving size: 1 chicken breast half and 1 tablespoon aioli)

CALORIES 284(32% from fat); FAT 10.3g (sat 1.7g,mono 1.4g,poly 0.6g); PROTEIN 40.1g; CHOLESTEROL 106mg; CALCIUM 51mg; SODIUM 410mg; FIBER 1g; IRON 1.9mg; CARBOHYDRATE 6.1g

Alison Lewis , Cooking Light, NOVEMBER 2005

[Read more →]

Tags:········

Portillo’s Italian Beef

September 3rd, 2007 · 2 Comments

Portillo’s Italian Beef
Portillo’s Italian Beef, River North, Chicago

Dallas’ sister Caroline loves Portillo’s from back when she lived in the area. She really wanted to go to eat there when she visited so on Saturday we went to the one in River North. Somehow I’ve lived in Chicago for more than 3 years and never gone, so I was excited to have my first Portillo’s Italian beef sandwich. Yum.

[Read more →]

Tags:······

Grilled Apple Brie Sandwich

May 11th, 2007 · 3 Comments

2007-04_apple_brie_open.jpg

2007_04_apple_brie_sandwich.jpg

Spray a skillet with cooking spray and place it over medium-high heat. Add 1/2 of a medium sweet onion, thinly sliced. Saute the onion until soft and golden brown, adding apple cider as needed to prevent burning.

Lay 2 slices of sourdough bread on a clean surface. Layer with a small Granny Smith apple that’s thinly sliced, some Brie cheese, and the onions. Cover with 2 more slices of bread (this makes 2 sandwiches).

Spray the skillet with more cooking spray. Grill the sandwiches until the cheese melts and the bread browns. Cut the sandwiches in half and serve.

[Read more →]

Tags:··