Chicken-Apple Panini with Cheddar and a Little Salad to Go With It

Cooking dinner for one or two people isn't a challenge in most ways.  Think of it:  that's what restaurants do and do so well.  They cook one chicken breast at a time,  or one piece of fish, or one chop.  Of course they may also cook all of these individual meals at once, which is why your food may occasionally take so very long.  I think what gets interesting is doing it for three meals a day--in your very own kitchen.

If I'm home and not involved in some big project, I often cook lunch for Dave for lots of reasons.  It's a kind thing to do for someone who works 60 hours a week and pays the mortgages.  Otherwise he eats peanut butter on saltines over the kitchen sink.  If I cook, he takes a break, chats with me...maybe reads the paper or plays with Tucker and Gabby.  And while sometimes I'm just cooking a big pot of something anyway, I also like the test of making quick, on-the-spot meals.  Every meal needn't be a masterpiece, but it should satisfy.

While I'm not a big sandwich eater, Dave adores them.  Sandwiches are filling, use leftovers admirably, and make a decent-sized meal without a lot of time and work.  The other day I was going out to lunch with a friend, knew there was chicken left to eat, and threw together a tasty hot sandwich and salad for him in about 10 minutes.  Try this:

BLT Panini with Cheese

Trying to give a few L-Bs away (any takers?), I am not eating BLT Paninis.  Not that I couldn't have a half; I could.  But I'm counting my calories and watching my protein; I'm eating way more vegetables and I was already eating vegetables at every meal.  Dave (the hub), however, is not on my program.  South Beach really did the trick for him last year (as it didn't for me), so while he doesn't eat a panini every day--or any other sandwich--he does indulge once a week or so.

Anyone who cooks for themselves has their shortlist of easy favorites and my guess is the list often includes a much-loved, go to sandwich.  A panini morphs the most mundane into a warm, welcomed meal.  Takes vegetables and meat to a new combined level, if you will. Even a PBJ or everyday grilled cheese takes on a new life when made into a panini.   Leftovers breathe afresh when weighed down by cast iron until steaming hot and tender--think sliced cold chicken with roasted red peppers or pot roast with grilled onions.   (Don't forget to use a spread on the inside or to season your ingredients, except for PBJs, of course.)