Chicken sandwiches; Brussels sprouts – 28 May 2013

We bought an extra two Round Buns at Acme Bakery on Saturday, without particularly having a fate for them, but this was it.

main130528I sliced thinly the leftover chicken thighs I grilled on Sunday for these sandwiches. I used some “champagne” mustard (no champagne evident, but it’s delicious) that I got from “Honey-Baked Hams” for Christmas dinner, and washed up a large romaine leaf, and that was it. We weren’t convinced that mustard was the best choice of condiment for these sandwiches, but it was pretty good.

130528-sandwicheswaitingwine130528I also trimmed, washed, and halved 16 Brussels sprouts, boiled them 5 minutes in salted water, drained them, and then put them back into the pan to toss with some melted butter, salt and pepper.

D brought up a bottle of Trentatre Rosso 2010, a favorite of ours from Trader Joe’s, which costs an astonishing $5.99. Love it!

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