May 26, 2016
The Times They Are a-Changin’
Is 29 my age (again)? :o)
Actually, 29 is my order number.
I happily wait for my favorite sandwich to be delivered at the Nordstrom Cafe
in July 2015.
How does the old saying go? “The one thing that you can count on is change.”
Or, as Bob Dylan would say, The Times They Are a-Changin’.
On May 19th, our family underwent a profoundly happy change! My son and
daughter-in-law had precious triplet girls!!! Insert enormous Gammy grins here. :o)(Gammy is the name my grand daughter calls me.) I am happy to report that Mom and babies are all doing well!
Image used thanks to www.cliparthut.com
I smile when I think it all started with our May 28, 1978 wedding! :o) Speaking of change, the fresh faced kids in the photo below may have changed a little bit over the past 38 years. :o)
I am so happy that I picked this guy! Happy Anniversary, Dale!
Another change, minor in nature, is the recent menu at our local
Nordstrom’s Market Street Cafe. This cafe has long been a favorite of mine, for a quick bite at our nearby mall. Over the years I have become a big fan of the
Chicken Mozzarella Chibatta Sandwich, a menu standard at the Cafe.
I photographed my delicious Chicken Mozzarella Chibatta Sandwich at Nordstrom’s
in December 2011.
I am hoping that this tasty sandwich will soon find its way back on the menu, but in the meantime, I have a recipe for my version of the sandwich below. In 2009, Nordstrom’s Customer Service kindly gave me the recipe to make this at home. Over the years, I have made a few alterations to speed up this sandwich’s assembly. Also, take a peak at some photos taken of my family dining at Nordstrom’s Market Street Cafe over the years.
A Nordstrom Market Street Cafe Montage
My mother and daughter sit in a Nordstrom booth in December 2011.
Martese in faux eyeglasses and Mickey tee shirt in July 2012.
My two youngest joining me for lunch in July 2015.
Martese is happy to get her yummy Crab Pizza in July 2015.
Annette’s Version of the
Chicken Mozzarella Ciabatta Sandwich
Fresh Rotisserie Chicken
Baby Spinach, cleaned and dried/drained
Sliced Fresh Mozzarella
Freshly Ground Pepper
Balsamic (reduction) Glaze (Usually found in the Pasta Section)-see photo below
Italian Ciabatta Roll/Bread
(Usually found in grocery store, made in own bakery )
Freshly Shredded Parmesan Cheese
1/3 cup Pesto (Usually found in the Pasta Section)
2 cups Mayonnaise (I use Hellman’s Light)
Fresh Ground Pepper
Reduced Fat Cape Cod Potato Chips, or another kettle/crunchy variety, if desired
Preheat oven at 350 degrees.
Slice Ciabatta rolls in half.
Place roll cut-side down onto cookie sheet. (I prepare mine with parchment paper).
Brush roll tops with water and sprinkle shredded parmesan cheese on top.
Bake for 10-15 minutes until roll is crunchy.
Remove from oven and cool slightly.
While roll is baking…
Prepare aioli by mixing together pesto, mayonnaise, and ground pepper.
Refrigerate until assembling sandwiches.
Remove and slice chicken breast from rotisserie chicken.
Refrigerate until assembling sandwiches.
Assemble Sandwich as follows…
Spread both sides of roll with pesto aioli.
(Nordstrom uses a generous amount, but
my waistline prefers a thinner layer of pesto aioli.)
On bottom half of roll place-
sliced fresh mozzarella
black pepper to taste
drizzle balsamic reduction glaze
top half of roll
Serve with potato chips.
An example of two different brands of Balsamic Glaze
Thanks for reading!
Note-Due to a technical error (more accurately, mine), many of the photos from past blog posts were accidently deleted several months ago. I have been working to replace them, and most are now back in place. If you wish to view my past blogs and photos, click here, or go to annettehoffman.wordpress.com.
I attempt to post my blog once per month. My next post will be around, June 15.
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Dale and I pose with the Red Sea as our background.