I’ll republish this with a caponata recipe next time I make it. Seeing as I wasn’t exactly in the mood to cook yesterday, I went with Trader Joe’s store-bought Caponata (not bad–all the ingredients are actually food, but it’s sweetened with sugar, which I didn’t notice while shopping) boosted with a tablespoon of Classico Pesto (honestly quite good and cheap, if a little salty).
Calorie Estimate: 800
Ingredients
- Toasted focaccia bread (or other suitable soft bread)
- 4 T-ish caponata (eggplant, celery, tomatoes, oil, onions, olives, capers, wine vinegar, salt)
- 1 T pesto
- 2 oz “fresh” (store-bought, soft) mozzarella
- 3 oz poached/grilled/baked chicken
Preparation
- Cook chicken in a suitable manner. I went with poached in salted water for about 15 minutes because I didn’t need to add much flavor or oil directly to the chicken since there’d be plenty of flavor in the caponata and focaccia.
- Mix caponata and pesto together. Heat in the microwave.
- Make a sandwich. Err, umm, make an open-faced sandwich if your bread is too thick like mine.