(shown here with Sunchoke and Turnip Soup)

Just because the winter cold may have you cooped-up inside, you can still fire up the grill for a tasty meal.  A few extra layers, a hot cup of tea, and an adventurous spirit is enough to keep you warm while the grill imparts a smokey aroma to your food!

Difficulty: Easy

serves 4

Ingredients:

• 1 french baguette, sliced into 1/2" slices on the long bias
• 2 8oz. Chicken Breast
• 1 apple, cut in half, cored, and sliced thin
• Parmesan cheese,  peeled into ribbons using a peeler
• Extra Virgin Olive Oil
• Sea Salt
• Fresh ground Pepper
• optional: Good Whole-Grainey Mustard

Preheat grill or cast-iron skillet to medium/high.  If usinga skillet, also, preheat the broilerto medium/high as well.  Season chicken with salt, pepper, and a drizzle of olive oil.  Grill chicken until done, achieving nice grill marks and avoiding overcooking and drying out the meat.  When done, allow to rest.  If using a skillet, sear the meat until a golden-flax colored crust develops.  Flip meat and place the pan in the broiler for about 5 minutes or until done.  Allow to rest.  Slice as thin as possible.

Lay bread out and smear a thin layer of mustard, followed by in this order, some tin shavings of Parmesan, apple, chicken, Parmesan, and the other slice of bread.  Brush both sides of sandwich with olive oiland season wiht salt and pepper.  Grill or cook sandwich in skille, using a heavy brick or another pan on top (alternatively, use a panini grill if you have one).  Cook sanwiches until cheese is melted and bread has a dark rustic stout color.  Enjoy

-kw