4.

crusty rolls crusty rolls, split

4.

slices slices smoked Gouda smoked Gouda cheese cheese

2.

cups chopped cups chopped watercress watercress (from 1 bunch) (from 1 bunch)

Preheat the broiler.

Season the chicken breast cutlets evenly with smoked paprika, salt, and pepper. Heat 2 tablespoons of the EVOO, twice around the pan, in a large nonstick skillet over medium-high heat. Add the chicken to the pan and cook for 2 to 3 minutes on each side. Remove the chicken from the skillet and let it rest, tented with foil. Wipe out the pan and add the remaining 2 tablespoons of EVOO. In a small bowl, beat the eggs with salt, pepper, and milk or half-and-half. Add the roasted peppers and parsley to the skillet and cook for 30 seconds, then add the eggs and scramble to your desired doneness with a wooden spoon or spatula.

While the eggs cook, toast the rolls under the broiler, 1 minute, then remove them to a work surface. Keep the broiler on.

To assemble, slice the chicken and pile it on the roll bottoms. Top each sammy with one quarter of the eggs and a slice of cheese. Place the sammies back under the broiler for 30 seconds to melt the cheese. Reserve the tops. When the cheese has melted, transfer the sammies to plates and top them with a pile of watercress, then set the roll tops in place.

EXPRESS LANE SHOPPING LIST.

- [image]1 pounds chicken breast cutlets chicken breast cutlets - [image]4 crusty rolls crusty rolls - [image]4 slices smoked Gouda smoked Gouda cheese cheese - [image]1 bunch watercress watercress And make sure you have the following On Hand: - Smoked paprika - Salt and black pepper - EVOO - Eggs - Milk or half-and-half - Jarred roasted red peppers - Flat-leaf parsley

Pappa al Pomodoro Pappa al Pomodoro is Tuscan stale bread soup. It is a favorite of my mom, Elsa. When we are both tired this is a good go-to recipe: pappa for my mama.

Use a vegetable peeler to curl off nice big shavings of Parmigiano-Reggiano to float on top of the soup.

4 SERVINGS.

1.

loaf loaf chewy bread chewy bread, such as ciabatta .

cup cup EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

1.

sprig fresh sprig fresh rosemary rosemary

4.

garlic cloves garlic cloves, chopped

1.

small small onion onion

1.

cup cup chicken stock chicken stock

1.

14-ounce can 14-ounce can diced tomatoes diced tomatoes

1.

28-ounce can 28-ounce can crushed tomatoes crushed tomatoes

1.

cup fresh cup fresh basil basil, about 20 leaves

Salt and and black pepper black pepper

Freshly shaved Parmigiano-Reggiano Parmigiano-Reggiano or grated Pecorino Romano cheese or grated Pecorino Romano cheese

Chop about 2 cups (a couple of small mounds) of the bread and reserve the rest to pass at the table.

Heat a medium soup pot over medium heat. Add about cup of the EVOO, 4 times around the pan, then add the sprig of rosemary and the garlic. Peel and halve the onion and, using a box grater or other handheld grater, grate the onion directly into the soup pot. Saute the mixture for 5 minutes, then remove the rosemary stem. Add the chicken stock and the tomatoes and bring it to a bubble. Add the bread chunks and stir until the bread has melted into the soup; the result is a soup-er thick consistency. Tear or shred the basil and stir it into the soup. Season the soup with salt and pepper to taste and ladle the soup into bowls. Top it with an extra swirl of EVOO, 1 tablespoon per bowl, and lots of shaved Parm or grated Pecorino Romano cheese.

EXPRESS LANE SHOPPING LIST.

- [image]1 loaf chewy bread chewy bread, such as ciabatta - [image]1 bunch fresh rosemary rosemary - [image]1 bunch fresh basil basil And make sure you have the following On Hand: - EVOO - Garlic - Onion - Chicken stock - Canned diced tomatoes - Canned crushed tomatoes - Salt and black pepper - Parmigiano-Reggiano or Pecorino Romano cheese

Black Forest Reubens [image]

When is a sammy not just a sammy? When it's a meal! Try wrapping your mouth around this riff on a Reuben.

4 SERVINGS.

8.

slices slices pumpernickel bread pumpernickel bread

4.

tablespoons ( stick) tablespoons ( stick) unsalted butter unsalted butter, softened

3.

rounded tablespoonfuls rounded tablespoonfuls dill pickle relish dill pickle relish

1.