Gluten Free Sandwich Series #1: Chicken Breast with Olive Tapenade

Posted on

As a schoolteacher I view late August and early September as BACK TO SCHOOL SEASON. For me it means getting back into routine and spending MORE time working and less time in the kitchen/at the dinner table.

This fall I am doing a SANDWICH SERIES on the blog. I am highlighting quick and easy GROWN UP SANDWICHES that can be made for that busy weekend when you have to take children to games and practices, that work night where you need to be your son or daughter’s #1 fan and have little time to cook, or that day when you need to use leftovers so they do not spoil. We all strive for a meal where we can take some time to decompress after a busy day but do not always have that luxury. A sandwich can be made in relatively no time and can be accompanied by a salad, cooked vegetables, vegetables or gluten free chips and hummus, or some fruit. A sandwich can be taken on the go to be consumed at a game or other event. Take the time to plan your meal so that you do not have to go through a drive through line and order into a “box”.


Base Ingredients:
Gluten Free Bread of choice (in this photo I used Udi’s Millet Chia)
Chicken breast (cooked)
Olive tapenade (you can make your own or buy the spread – when I make my own I OMIT the anchovies)
OPTION: Swap out the sauce…use PESTO or BBQ sauce instead of the olive tapenade
Lettuce (other green of your choice) or sprouts to add to the sandwich for texture


  1. I bake an organic chicken breast  in non-stick aluminum foil in the oven to be used for a sandwich later in the week (planning ahead saves time when you know in advance you will be facing a time crunch)
  2. When you are ready to make your sandwich, toast the bread you wish to use and get out all the ingredients
  3. OPTIONAL: You can warm your chicken while the bread is toasting if you like
  4. When the bread is done, spread the tapenade on each slice and add the chicken and/or greens/sprouts.
  5. Serve or put in a container to take with you and enjoy later
Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

Leave a Reply

Your email address will not be published. Required fields are marked *