Roast chicken sandwich & blue cheese/bacon jam potatoes
There’s a panaderia around the corner from Joel’s that sells fresh baked bread for tortas (and they’re only $0.50/each!). We had just roasted a chicken for lunch (the joy of being a student with odd hours ends very soon) and were hungry but apathetic about dinner. So we made roast chicken tortas with avocado, queso fresco, spinach and Vietnamese pickled carrots & daikon. Fast, fresh and tasty!
We also had some red potatoes and blue cheese leftover from when Joel’s mom cooked dinner, so I also sliced the potatoes and roasted them along with the chicken (pictures I won’t bore you with). After they finished roasting, I tossed them with some blue cheese and bacon jam. Decadently delicious!
Baconfest Chicago is tomorrow–can’t wait!