|chicken cucumber sandwich, moving towards the light.|
December's going to be a busy month. I'll be doing lots of overtime at work, and my parents are visiting, but hopefully I can still update my blog fairly regularly!
I'll just make this a quick one. One of the sandwiches I am most familiar with growing up consisted of buttered bread with chicken and cucumber. It's simple stuff, perhaps a little boring to some, but I am rather fond of it. I had some leftover cooked chicken from a soup the other day, so I decided to make this sandwich with a slight twist, while still keeping it quite uncomplicated. This is where oyster mushroom + ginger butter comes in...
Making the butter was easy. I sweated diced oyster mushrooms and finely grated ginger in a little bit of salted butter, then removed from heat and folded this mixture into some more butter. This makes a chunky but soft and spreadable gingered oyster mushroom butter. I swiped it on some freshly toasted ciabatta bread.
|gingered oyster mushroom butter|
On top, I layered cucumber slices, then sliced chicken, and seasoned to taste. Seasoning suggestions: I thought ponzu would be nice with this but since I didn't have any, I settled for a little soy sauce, mirin, pepper, and lemon juice. If you have some suitable herbs or greens lazing about (which I didn't, but wish I did), you can scatter them over as well.
I definitely prefer eating this when it is freshly made, while the butter is still warm, the oyster mushrooms juicy and the bread is toasty. I think it agrees...
|chicken cucumber sandwich, contemplating life.|