Arrabiata Chicken Sandwich by Ryan, aka Mr. @bellrm00
He never used it other than on pasta until I suggested, two years ago, to try it on bread as the base for bruschetta. It is perfect that way: great texture to hold the cheese, not too runny but liquid enough for the bread to absorb it and soften just the right amount. It's also an excellent complement when combined with sauteed mushrooms. We have tried it with rissotto, too. It goes well with any Italian classic dish.
Today, Ryan had a brilliant idea: to pair up the Arrabiata with lightly breaded chicken breasts and fresh parsley inside Grand Central Bakery's soft and fabulous hoagie rolls (try them, try them and try them!). Believe it or not, it was a light combination, perfect for a quick bite. We enjoyed them very much!
When I posted this photo on Facebook, I immediately got a few compliments. In one of them, I was suggested to "be good to my man."
Yes, I will be good to my man...and he'll keep the best homemade grub coming!
