Grilled Toasts with Chicken and Artichokes

I think I might be addicted to grilling.

It’s just so convenient.

Task of washing pots and pans vanishes.

Makes the mess outside.

Keeps the oven off; therefore the kitchen stays cool.

Making my neighbors drool as the food smells waft their direction gives me a feeling of pride . I am really working on being more humble. And when I do finally become humble I will probably be so proud of myself that I will tell you all about it.

Anyway last night, I once again turned on my free, side-of-the-road, hand-me-down grill and started to create. If I had just been cooking for myself I would have skipped the chicken but there were men involved. Men that needed meat. I threw some zucchini and corn on the grill too, and it was a lovely meal.

Here is what I made:

Artichoke Topping (you could also use leftover artichoke dip)

  • 6 oz. jar artichoke hearts, drained
  • 3 tbsp. mayo or veganaisse
  • 1 tbsp. olive oil
  • 2 tbsp. grated parmesan
  • 2 dashes hot sauce
  • 1 garlic clove, finely chopped
  • 2 tbsp finely chopped basil (I used frozen basil from this post)
  • 1/2 tsp black pepper

Other ingredients:

  • 2 chicken thighs, boneless and skinless, fat trimmed
  • ½ loaf Italian or Cuban bread, cut into 1 inch slices
  • 1 cup tomato sauce (or 1 large tomato, finely chopped)
  • 2 slices of swiss cheese, cut into fourths ( you could really use any cheese, swiss is what I had on hand)
  • Olive oil, salt and pepper

Artichoke Topping:

Combine the artichokes, and all the other ingredients for the topping in a bowl. (I like to leave the artichokes whole because I prefer the chunky texture but if you like them smoother, you could mix up the topping in a food processor). Set aside. (I made this a day in advance)

Chicken:

Rinse the chicken thighs, pat dry, drizzle a little olive oil and a dash of salt and pepper on both sides. Place on a hot grill over medium heat. Grill for 4 minutes on each side. Remove from grill and set aside to rest for 5 minutes. After the chicken has rested, chop the thighs  into cubes. Set aside. (I made this a day in advance)

Bread:

Brush both sides of slices of bread with olive oil. Place on a hot grill over medium heat for one minute on each side. Set aside.

Tomatoes:

If you aren’t an airhead like me and you remembered to buy tomatoes at the grocery store, go ahead and chop them up at this point. Season the tomato with a little salt and pepper. Or you can just open up a can of tomato sauce which is what I had to do because I forgot to buy tomatoes.

Let’s put these babies together:

Top each piece of grilled bread with tomatoes (or sauce), artichoke topping, grilled chicken and then top with two strips of Swiss cheese.

Place the assembled toasts on a cookie sheet under the broiler for 2 minutes or so to melt the cheese. Enjoy!

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