The ‘Popeye’ Sandwich

Let me introduce you to our ‘popeye’ sandwiches. They’re packed full of protein with chicken, bacon, and spinach, stacked on a crusty ciabatta, or torta, roll, and (for the pies de resistance)  topped with a rich, creamy Alfredo sauce drizzle.

It may be green and leafy, but spinach—a renowned muscle builder—is also one of the ultimate power-house foods. It’s also heart-healthy, chock full of vitamins, nutrients, and minerals. Popeye was definitely on to something, which is probably why, now in the food-osphere, spinach is often referred to by the classic cartoon moniker. Hence the name of our sandwich. I’m lucky the sons are down for all this healthy green in just one sandwich, and can pile it on. Maybe it’s just the bacon. Bacon makes everything better. Am I right or what? We lightly bread and fry our chicken breasts, but I’ve used grilled chicken before and this sandwich is just as delicious, albeit a whole lot healthier.

The hubs and the sons like their popeye’s as is with the fixin’s pictured, but I love mine with a few thinly sliced red onions and a slice or two of fresh tomato. Doesn’t that just sound like it’d do a body good?!

Popeye Sandwiches

 Popeye Sandwich

chicken breasts (crispy or grilled) we filet ours so that they’re not super thick and more patty-like
bacon, cooked crisp
fresh spinach, washed and dried
Alfredo sauce
ciabatta or torta rolls, or some other crusty bread

Directions

Again there’s no real ‘recipe’ here per se.

1. Cut your roll in half. Add a piece of prepared chicken to the bottom bun. Top with bacon. Load it up with that fresh spinach.
2. Drizzle some tasty Alfredo sauce over top the spinach and top the sandwich with the other half of the bun.
3. Repeat for as many sandwiches as needed and then dig in.

Greek Spinach Feta Chicken Pockets

These little greek pastries are seriously to die for. No, really. They’re that good! I hadn’t even finished eating yet, but I still had half a pastry left, and the sons were already squabbling over who had called dibs first. Any meal that has the sons arguing over who deserves another helping of any leafy green is a win in my book.

These bring back a classic combinations, chock full of spinach and yes, two kinds of cheese- feta and mozzarella.  The feta adds a bit of saltiness, which means you don’t have to add any additional salt in making the recipe, and the melted mozzarella helps bind everything together nicely. The puff pastry, especially after the egg wash, bakes in  perfect toasty, crusty complement to it’s filling.  Of course, these are two of the best characteristics of baking with cheeses and with pastry – the salty addition and the toasty exterior.

Get your Greek on tonight with one of these bad boys.

Greek Spinach Feta Chicken Pockets

 Greek Spinach Feta Chicken Pockets

recipe adapted from Chef In Training

1 sheet Puff Pastry, thawed
2 oz. cream cheese softened
3/4 cup frozen spinach thawed and well drained
1 cup cooked and shredded chicken
2 green onions chopped
1/2 cup crumbled feta cheese
1 cup shredded mozzarella cheese
1 egg + 2 tsp water, well beaten

Greek Spinach Feta Chicken Pockets 2

Look at all that melty, cheesy goodness!

Directions

1. Preheat the oven to 400 degrees F.
2. Carefully unfold (you don’t want it to tear) the sheet of puff pastry out onto a lightly floured surface.
3. Spread the softened cream cheese evenly over the pastry sheet, leaving about 1/2 inch of space along the pastry sheet’s edges.
4. Spread the thawed & drained spinach evenly over 1/2 of the puff pastry sheet (width wise), again leaving about a 1/2 inch of space along all the edges.
5. Next, spread the chicken and green onions evenly over the spinach, still saving a 1/2 inch space around the edges.
6. Finally, sprinkle the feta and mozzarella cheeses evenly over top of the chicken, still leaving a 1/2 inch space around edges.
7. Carefully fold over the half of the puff pastry that doesn’t have anything on it. Rub the edges with a little bit of water on your finger and press them together to seal them up nice and tight . Brush the outside with the egg wash.
8. Place the puff pastry ‘pocket’ on a greased cookie sheet, or one with a silicon baking mat, and bake for 15-20 minute or until the outside is a nice and crisp golden brown.
9. Cut into slices and enjoy!

 

Asian Style Chicken Spinach Pasta Salad

This Asian Style Chicken Spinach Pasta Salad, tossed in a sesame oil and soy sauce-based dressing, is a refreshing, Asian-inspired side dish perfect for picnics.  This is great for lunch, a light main meal, or even a supper-time side dish. Serve it for the family, or make it ahead for your next barbecue.

Asian Style Chicken Spinach Pasta Salad

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