My haul at the last garden swap was impressive.  One of the benefits of being the host is that you get all the left overs.  Let me tell you, I have herbs & kale for days.  In addition to that, I got red cabbage, eggplant, artichokes, beets, green beans, tomatoes, apricots, kumquats, Brussel sprouts, and lemon pepper.  Can you believe that?  All that good stuff grown/made within a mile of my house?!?!

Now, what to do with all these goodies….  cabbage goes with mustard, thyme goes with chicken, et viola!…

Pretzel & Mustard Chicken Sandwich

• 2 Pretzel buns (*)
• Mustard & thyme marinated chicken (below)
• 2 slices muenster cheese
• Quick braised cabbage (below)
• 1 sliced tomato
• 1/2 c cilantro
• Mustard & mascarpone sauce (below)

Mustard & Thyme Marinated Chicken

• 2 boneless, skinless chicken breasts, sliced thinly

Marinade:

• 1/4 c apple cider vinegar
• 2 Tbsp Dijon mustard
• 1 tsp fresh thyme, chopped
• 1/4 tsp garlic powder
• 1/4 tsp each salt & pepper

Combine the marinade ingredients mix in a small bowl and add the chicken.  Grill for 2 minutes per side, or until done.

Mustard & Mascarpone Sauce

Combine all the following ingredients in a small bowl:

• 1 Tbsp Dijon mustard
• 1 Tbsp mascarpone cheese
• 1 tsp honey
• 1 lime, juiced
• 1 tsp fresh thyme
• Pinch of garlic powder
• Pinch of salt & pepper

Quick Braised Cabbage

• 1/4 red cabbage, thinly sliced
• 1/4 c apple cider vinegar
• 1/2 c water

Bring all ingredients to a boil in a small pot and reduce the heat to simmer for 15 minutes.  Set aside to cool.

Assembly:

• Split & toast pretzel bun (*)
• Put bottom of bun on plate and top with mustard & mascarpone sauce
• Mustard & thyme marinated chicken slices
• 1 slice muenster cheese
• Quick braised cabbage
• Sliced tomato
• 1/4 c cilantro (or baby arugula)
• More mustard & mascarpone sauce
• Top with pretzel bun

(*) We have an amazing bakery called Sadie Rose that makes the softest, most delicious pretzel buns.  You can find them at Mother’s Market.  Any sturdy bun will do.