There used to be a sandwich shop in Ridgewood, New Jersey, and my favorite sandwich was the #42. Salami, roasted red pepper, provolone, and aioli. So good. That was the inspiration for this recipe. I hope you love it!

Jen’s Chicken 42

2 ½ pounds chicken breasts (That’s about 2 ½. I slice them in half like a book to make reasonable 8 oz portions.)
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon Italian herb seasoning
Sprinkle and grill (outside or on a greased grill pan on the stove) til you reach an internal temp of 165 degrees F. When it reaches about 150, add two thin slices of provolone to each chicken breast to give them a chance to melt.

Distribute between your plates:
Arugula and spinach blend – a nice handful each
Chicken with provolone
Garlic aioli – about a Tablespoon each
3 slices salami each
Roasted red pepper strips
tomatoes – thinly sliced (I used 3 total)
basil – You should use a little more. It was all that I had left. <sniff>

Serve with fragrant cantaloupe slices.

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My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.

Wusthof WU4176 Classic Ikon 7-Inch Santoku, Hollow Edge, Black

I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath. Spices stay fresh for about 6 months to a year, so you don’t want more tins than you’ll use up in that time.

20 magnetic spice tins

12″ x 24″ magnetic base