Almost Ciabatta Chicken Sandwich and Chili-Seasoned Fries

So this Friday, my brother asked to cook with me. I was really excited because my brother and I have never cooked together. He made the Almost Ciabatta Chicken Sandwich and I made the Chili-Seasoned fries. My brother, Stephen, coined the term Almost Ciabatta Chicken Sandwich because we couldn’t find any Ciabatta at the store. Originally the recipe calls for Ciabatta bread, but since we couldn’t find any, we used regular rolls instead.

It didn’t quite work out as we planned. .  . or at least, my recipe didn’t. Despite how hard I try to get the timing right, I keep misreading my recipes. So while the plan was to have our sandwich and fries together, we had to wait an extra fifteen minutes for the fries to cook. The family was a little hungry, so we ended up having the sandwiches first and the fries afterwards. Hopefully with more practice I’ll finally learn to read the recipe correctly, and have everything ready on time.  

Almost Ciabatta Chicken Sandwich

Source: Stephen Coombes


Boneless, skinless chicken

1 Avocado

1 tub Buitoni Pesto Sauce (in the fresh pasta section)



Swiss cheese


Cook the chicken thoroughly in the pan. When the chicken is almost completely cooked, throw in the bacon to cook as well.

Now, the recipe was a little altered due to time crunches so we didn’t get to melt the cheese. However, the next step is to let the slices of swiss cheese melt on the chicken. Stephen put two slices on each sandwich.

When cheese is melted and bacon cooked, combine in a bun. Slice the avocado and put slices in bun also.

Spread about a tablespoon of pesto on the top of the bun and enjoy!

Chili-Seasoned Fries

Source: Taste of Home Comfort Food Diet Cookbook


3 large potatoes

1/4 teaspoon garlic powder

2 tablespoons vegetable oil

1 tablespoon season all (recipe calls for onion soup mix. . . we had none :-/)

1 tablespoon chili powder


First, preheat oven to 425 degrees.

Peel and dice the potatoes into thick wedges.

Once your potatoes are prepped, throw all of your seasonings into a ziplock bag and mix them very well. Combine seasonings with potatoes, zip bag, and shake until everything is covered.

Next, pour into a casserole dish and cover in the vegetable oil. Place in the oven for 15-20 minutes. Pull from the oven and flip the fries. Cook the fries for another 15-20 minutes. I will say  it took more than 40 minutes to fully cook the fries. When a knife goes all the way through the wedges, they are done.

I also added some shredded parmesan cheese towards the end for an additional taste. The fries are one of my calorie friendly dishes, with four wedges coming out to 182 calories (before the cheese).


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