I hate leftovers. Hate, hate hate. But when you’re living on a low budget and don’t have time to create a show-stopper every night, you occasionally do have to turn to them, and in this case, it’s actually a pretty great alternative. Since i make the bruschetta recipe that I shared with you in my last post so often, I figured I’d follow up with a way to use the leftover bruschetta for lunch or dinner the next day. It’s an easy open-faced chicken and bruschetta sandwich, and it’s almost as good as eating it fresh!
You’ll need:
- The leftover bruschetta
- If you have leftover french baguette (a decent sized chunk), then you’re all set; otherwise you might want to go buy some (it’s cheap!) or use another type of bread you have in your kitchen.
- Shredded mozzarella or parmesan cheese (you probably have this leftover as well): about a tablespoon or two
- Grilled chicken breast. I usually have a lot of leftover chicken, which is why this recipe works out perfectly, but if you don’t you’ll need one boneless breast
- Black pepper
- Garlic powder
- olive oil
Directions:
- If you don’t have leftover chicken that’s been prepared already, you’ll need to either grill or saute it in a pan, and using Italian or Balsamic dressing would be your best bet.
- Pre-heat the oven to 375 degrees.
- Slice the chunk of baguette in half and lightly coat each side with olive oil.
- Sprinkle garlic salt and black pepper over each piece.
- Layer on the shredded cheese, covering the entire surface of each piece, but don’t over-do it, otherwise the bread will take longer to crisp
- Place the two slices of bread on a baking sheet separately (see picture below) in the oven for about 15-17 minutes, or until the cheese is melted and the edges are a crispy golden brown.
- When the bread is done, take it out and give it a minute to cool before adding the toppings.
- First layer on the bruschetta (you can add it to one side or both sides of the bread, depending on how hungry you are).
- Then add your sliced grilled chicken: thin slices work the best, since it’s already a pretty hefty sandwich.
- If you’d like top it off with some black pepper or parsley, but not too much, since the bruschetta already has a lot of spices in it.
And that’s all! If you already have all the leftovers, it’s a zero-cost meal. Enjoying the sandwich with a salad makes for a healthy option: you’ve got your greens and protein covered. Not too mention it’s delicious and will keep you full for the rest of the day. Enjoy!
Here’s a picture step by step:
The short and sweet ingredients list:
Brush with olive oil and sprinkle black pepper and garlic salt, then add the shredded cheese:
Throw the bread in the oven at 375 for about 15-17 minutes:
When it’s out, give it a few minutes then add the bruschetta topping and grilled chicken (sorry this picture is blurry!)
Now you’re ready to serve, here’s the finished product:
Looking for some other recipes to incorporate leftovers into? Check out these great resources:
TheLeftoverChef.com: just like it sounds, tons of great leftover recipes
A leftover recipes index from TerisKitchen.com
One of my favorite websites that shares recipes using leftovers to save time (perfect!)