Sandwich & Cocktail Recipe Courtesy of Home And Family Chef, Hayley Christopher
• 4 ¾ inch thick slices of tangy, fresh baked sourdough bread
• 3 peaches, cut into 8 wedges • 2 tablespoons olive oil • 1 head of radicchio, cleaned and quartered • 8 ounces of fresh burrata (soft mozzarella) • 1 pound herb roasted chicken breast, sliced • 1 tablespoon chopped garlic • 2 tablespoons fresh lemon juice • ¼ cup toasted almonds, chopped + 2 tablespoons • 1 cup fresh mint, picked • ¾ cup fresh Arugula, picked • ½ cup olive oil • 1 tablespoon lemon zest • salt and pepper to taste
Recipe: Heat a cast-iron pan over high heat. Meanwhile in a small bowl toss peaches with olive oil and season with salt and pepper. When pan starts to smoke, place peaches one at a time into pan to ensure even browning. Turn heat to medium and cook peaches until brown and softened slightly, turning only once. Remove from pan and cool to room temperature.
Pesto: In a blender, puree garlic, lemon juice almonds, and a tablespoon of olive oil on high. Once blended add in mint and arugula, blending on high until smooth. With blender running, stream in olive oil. Season with lemon zest, salt and pepper.
Building your delicious Sammy: Toast sourdough bread with olive oil, salt and pepper in a 375 degree oven. Top toast with radicchio, sliced chicken, a few scoops of burrata and a hefty drizzle of the pesto. Garnish with remaining 2 tablespoons toasted, chopped almonds, grab a fork and knife and dig in! Enjoy!
“Thyme for Peaches” Summer Cocktail
Perfectly Thymed Simple Syrup Ingredients:• 1 cup filtered water • 1 cup raw sugar • 10 sprigs of thyme
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