This is an easy meal put together from a few leftovers and some fresh items (from the garden if you’re lucky!).
Stacked Polenta Sandwich
by Rachel @ Mason Jar Values (formerly reprezent98201)
makes 4 dinner-portion servings
3 tomatoes, chopped
3 green onions, chopped
2 cups chickpeas, rinsed and drained
2 cups shredded chicken, either from a leftover crockpot chicken or canned chicken
8 square slices cold polenta (leftover in the fridge from this recipe)
Olive oil and salt and pepper to taste
Parmesan cheese peels for topping
Mix tomatoes, green onions, chickpeas, and chicken together in a bowl. Place in the fridge for at least 30 minutes to let the flavors mingle, especially if you’re using homegrown and/or heirloom tomatoes and green onions.
Toss sandwich “filling” with olive oil and salt and pepper to taste.
Place a sandwich slice on each of 4 plates. Layer a spoonful of filling, then another polenta square, then more filling. Top with peels of parmesan cheese.