Mini Italian Club Sandwiches

Cook Time: 18 min
Level: Easy
Yield: 6 servings

Ingredients

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Directions

Whisk the eggs, cream, salt, and pepper in a medium bowl until well
blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat.
Brush the skillet with some butter. Pour 1/4 cup of the egg mixture
into the pan, swirling to coat the bottom of the pan evenly. Cover and
cook until the egg crepe is just set, about 1 minute and 30 seconds.
Invert the skillet over a plate, and allow the egg crepe to drop onto
the plate. Repeat to make 4 crepes total, brushing the skillet with
melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the
bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia
horizontally in half. Place the focaccia cut side down on the griddle
and cook until the focaccia is heated through and golden brown on the
bottom, about 2 minutes. Spread the pesto over the toasted sides of
each halved focaccia. Cover the bottom halves of the focaccia with the
egg crepes, turkey, provolone and bacon, dividing equally. Cover with
the top halves of focaccia, pesto side down. Cut the sandwich into
bite-size wedges. Arrange the sandwiches on a platter and serve.

Bacon Wrapped Chicken with Blue Cheese and Pecans

Cook Time: 20 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 4 pieces boneless, skinless chicken breast
* Salt and freshly ground black pepper
* 1 cup blue cheese crumbles
* 1/4 cup toasted pecans, chopped
* 2 scallions, sliced on bias
* 4 slices good-quality center cut bacon
* 1 tablespoon extra-virgin olive oil
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup chicken stock
* 1/2 cup half-and-half or cream
* 2 tablespoons grainy mustard
* Special equipment: toothpicks

Directions

Heat the oven to 375 degrees F.

Butterfly the chicken breast pieces by cutting across the breast but
not all the way through. Open the breasts up and pound lightly between
parchment paper. Peel paper away and season the meat with salt and
pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles, pecans
and scallions in equal amounts. Roll the chicken, wrap each roll with
bacon and secure with toothpicks. Season the outside of the rolls with
salt and pepper.

Heat the olive oil in skillet over medium-high heat. Brown the chicken
evenly all over, 5 to 6 minutes. Transfer the chicken to a small
baking sheet, place in the oven and cook 10 minutes more.

Melt the butter in the same skillet pan the chicken was seared in over
medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let
thicken a minute then whisk in the half-and-half and grain mustard,
season with salt and pepper, reduce heat to warm.

Halve the chicken and stack to show off the center. Set chicken in
gravy or pour over top. Serve with rice and greens, if desired.