0 Bento #197 - Inside-Out Tulip Sandwiches (and trip photos)

Today we have "inside-out" tulip sandwiches with cheese and ham, and a large helping of fresh fruit salad.  E likes to make her sandwiches herself and be creative with the order in which she eats them, so it's a good lunch for her.

Bento #197 - 12 grain whole wheat toast, cheddar and Colby cheese, deli ham, broccoli & cauliflower, and fresh mixed fruit salad.

Now, a food picture from our trip.  These stuffed green and black olives were the appetizer at Spaghi Pizzeria Ristorante, North London - we chose a couple of delicious handmade pizzas.  The Quattro Stagioni (ham, mushrooms, artichokes & olives) and the Pizza Romana (ham, mozzarella, tomato, pepperoni & mushrooms.)  Excellent!  

We were literally stranded at this restaurant, so I'm very happy that it was a great meal.  Long story short, our Peugeot rental car died (in a roundabout during rush hour!) on our way out of London on the third day, so we dined here while we waited for the tow truck to rescue us.  (Big thank-you to Lady MiniCabs for being so incredibly helpful and friendly!  In fact, if you click on their link you will see that the green arrow is pointing exactly where we broke down.)

Poor Peugeot.

0 Muffaletta Chicken

Muffaletta Chicken

chicken breasts (1 per person)

sliced deli ham

sliced salami

sliced pepperoni

olive tapenade

sliced provolone

Pepper to taste each side of chicken breasts (but please do not salt!  You will regret it.  I'm just sayin'.) Pan-sear the chicken breasts in olive oil so that they get a nice color on both sides and are about cooked through.  Layer on ham, salami then pepperoni slices on each piece of chicken, and bake for 10 minutes at 350.  Layer on olive tapenade and then the sliced provolone, and bake another 5-7 minutes until all melted.

Pan-Roasted Asparagus

1 lb fresh asparagus spears, rinsed and trimmed

1-2 Tbs olive oil

1 shallot, minced

salt and pepper to taste

red pepper flakes to taste

1/2 cup Parmesan cheese

In a hot pan add olive oil, asparagus, shallots, red pepper, salt and pepper to taste.  Cover and cook on high heat for 8-10 minutes, or until tender, but not overcooked.  Shake pan every few minutes to toss, or use tongs to lightly turn.  To serve, sprinkle on Parmesan cheese.