After Blogalicious, I cooked for an entire week from Chef Aaron McCargo, Jr.’s new cookbook Simply Done, Well Done. His cookbook was my favorite swag gift. I wrapped up the week with his Marinated Chicken Club With Pesto Mayo and Sun-dried Tomatoes. To accompany the sandwich, fried pickled okra using Chef McCargo’s Deep Fried Artichoke Hearts recipe.
Although I’ve eaten sun dried tomatoes, this was my very first time cooking with them. It won’t be my last. They gave the sandwich an extra zing, that complimented the marinade of the chicken perfectly. I left out the pesto mayo, the kids aren’t fond of mayo at all.
Chicken clubs are one of my favorite sandwiches, mainly because of bacon, it makes everything taste better. Being the bacon lover that I am, I cooked some for the sandwiches, and a few pieces to nibble on.
Originally, the plan was to make deep fried artichoke hearts. I had everything needed, but marinated artichoke hearts. Looking through my pantry, I spotted a jar of pickled okra, and immediately remembered watching Paula Deen fry whole pickled okra. It was worth a try. Chef McCargo’s recipes are so adaptable. The Panko bread crumbs, paired with the tangy okra was crunchy and delicious! I’m not big on frying, but it was worth it!
After a very busy week I was happy to unwind, kick my heels up, and relax. This sandwich was a perfect finish to that week. Great no fuss food, and quality time with the family.
“Cross posted from LaTonyaRichardson.com“