Chicken Sandwiches with Cambozola and Roasted Garlic

I love using leftover chicken or turkey or beef for my sandwiches! There is something about eating a sandwich with leftover meat or poultry, it's like the homemade-ness of it lends a deeper flavor (or maybe just a deeper satisfaction in knowing that you're using up leftovers!).

I try to roast up something each week, like a chicken or a big beef roast so that I can have easy leftovers throughout the week to have on hand for my meals that week. One of the best and easiest ways to use up leftover meat is to put it in a sandwich! I love sandwiches with pretty much anything on them (it's a curse, really), but I do have a few favorite flavor combos and this is on the top of my list. It does call for a few extra steps that usually go against the whole "quick and easy" nature of sandwiches (see the roasted garlic recipe at the end), but trust me, it's soooo worth it.


Ingredients:

• 1/2 cup chopped chicken
  
• 2 slices sourdough bread
• 1 tablespoon peach chutney
• Cambozola wedge (may use brie if you don't like the chunks of blue cheese in cambozola) 
• 2-4 cloves roasted garlic (or as many as you prefer!)

Directions: 

1. Preheat the oven to 425 F. 
2. Slice as many pieces of cambozola as desired to put on one piece of sourdough (I like 3 medium-sized slices). 
3. Spread the garlic cloves across one slice of sourdough. On the other slice, spread the chutney.
   
4. Put the cambozola on the garlic-spread slice of bread, and top the chutney-spread slice with chicken.  Put the sandwich halves face up on a baking sheet and bake for 8 minutes. 
5. Remove the open sandwich from the oven, then put the sandwich together. Eat while it's hot!

Enjoy!




Simple Roasted Garlic: 
Preheat the oven to 425 F. Slice off the top 1/2 inch of a head of garlic, so that each bulb is exposed on top. Place the head on a square of foil, drizzle with olive oil. Wrap the foil up around the garlic head and pinch it shut. Place in the middle rack of the oven and bake for 30 minutes, or until the garlic is fork tender. Let cool for 5 minutes, then use a knife to pop out each garlic clove, reserve in a small jar or even a ziploc bag. Hint: roasted garlic can punch up any dish... think mashed potatoes, quiches, pizza, alfredo/marinara sauce... the list goes on!