Whether you are looking for a warm lunch idea or a quick dinner, pocket sandwiches are a good solution. What's more, they are pretty portable, which can be really handy (pun intended) when picnic season rolls around. I try to make sure I've got refrigerated biscuits on hand fairly often just in case I decide this is what I want on my plate:
This particular rendition involves tender chicken (this is a great use for leftovers, by the way) and sautéed peppers and onions swimming in a spicy sauce. If you prefer your sauce less spicy, simply omit the chipotle powder. The smoked paprika will still give the filling a lovely color and an even more lovely flavor. As you may have guessed, the basic instructions for these sandwiches can be used with any number of fillings. Try thin-sliced deli ham and cheese. Roast beed with a tangy mustard sauce would be a lovely combination as well. You can even fill them with your favorite leftover roasted vegetables and goat cheese for a vegetarian version. Be creative!
Any kind of picnic menu would love to see this simple sandwiches in the basket. Try pairing them with fruit and potato salads. If you need something crunchy, opt for fresh vegetables and dip or your favorite kettle chips. A cookie or two makes a lovely dessert. Then either kick back and enjoy the sunshine or get up and wander the great outdoors. Spring has sprung and finding ways to enjoy what it has to offer is what picnics are all about!
- 1 tsp. cooking fat (I opted for bacon fat)
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 medium yellow onion, chopped
- 1/4 tsp. chipotle powder (optional)
- 1/4 tsp. smoked paprika
- 1/4 tsp. kosher salt
- 2 T. chicken broth
- 1 tsp. cornstarch
- 1 c. cooked, diced chicken
- 1 can (16.3 oz) refrigerated biscuits
Preheat the oven to 375°F.
Heat the cooking fat in a medium skillet over medium-high heat. Sauté the peppers and onions until they are softened and slightly caramelized. Stir in the seasonings, broth, cornstarch, and diced chicken and stir well to coat evenly with a thickened sauce. Remove from the heat and cool slightly while you prepare the biscuits.
Press four of the biscuits into 5-inch rounds on ungreased large cookie sheet. Top each with one quarter of the chicken filling, be careful to keep it confined to the center of each flattened biscuit.
Press the remaining four biscuits into 6-inch rounds; place over the chicken filling. Press the edges with a fork to seal the pockets. Bake the pocket sandwiches in the preheated oven 15-18 minutes or until golden brown. Cut pocket sandwich in half. Serve warm.
- Yields: 4 servings
- Preparation Time: 30 minutes