On the Road with our NYC Creative-in-Residence, Catherine Louise Schubert

Road Trip Tomato Bliss Style

Hi, Catherine here! I’ll be heading out on a road trip to Middleburg, Virginia today. Doubtless, I will get a late start, find myself feeling peckish somewhere around 1:30 and wish that I could find something better than fast food to eat. Ok, sometimes I cave and eat fast food: sometimes I even plan to eat fast food.

A little advance planning can produce a much tastier lunch. For this adventure, here’s what I will be taking with me. A sandwich in the style of a pan bagnat or muffalata, a layered sandwich which is weighted down to allow the dressings and fillings to soak into the bread and a chilled jar of Tomato Bliss Roasted Heirloom Tomato Soup.

The bread that I used for these sandwiches is from a wonderful bakery around the corner from me in New York, Crispy Heaven Bakery.

Tomato Bliss Roasted Tomato Salsa Verde & Chicken Sandwiches

1 jar  Tomato Bliss Roasted Tomato Salsa Verde

3 chicken thighs

1 avocado, sliced

radish slices

Baguette or Rolls, a substantial bread that will allow the salsa to sink in and not fall apart. 

1. Season and roast chicken thighs.
2. Cool the chicken and mix with 4 tablespoons  Roasted Tomato Salsa Verde.
3. Slice the baguette or rolls, making the bottom half about 3/4 of the bread. The bottom needs to be able to soak up the salsa.
4. Spread the bottom half of the bread with a tablespoon, or a bit more of the salsa.
5. Place avocado and radish slices on the bread, top with chicken mixture.

Place top on baguette or roll. Wrap in plastic wrap, place something heavy on it to weight it down, in the fridge….or your cooler bag as you are running out the door.

Chilled Tomato Bliss Roasted Heirloom Tomato Soup

1 jar Tomato Bliss Roasted Heirloom Tomato Soup

Degree of difficulty: Very. Not.

I decanted a jar of soup into two Ball Mason Jars, not filling them fully, and froze them. I popped them into my cooler bag with the sandwiches and now I’m off.