Don’t worry our little devil cat is alive and well. The title is an acronym for Chicken, avocado, and tomato. I put all this on freshly baked whole wheat buns with a pesto I made from basil out of the garden.
To begin, I use some of the flour my son and husband ground for me last week…2 cups of it, and another of A.P. flour to add gluten and help it rise better. To activate the yeast, I put a tablespoon or so of honey in a mixing bowl with 1 cup of hot water. The yeast goes in and dissolves. Then when foam forms at the top, I’m ready to add flour, a teaspoon of salt and mix it all together. I just use the back of the spoon in the bowl to spoon knead the dough for a bit, and when it is nice and elastic, I give it a good rise of about 30 minutes in a warm corner (I use Fleischmann’s Rapid Rise yeast for bread machines), coated in about 2 tbsp of olive oil.
By now the dough is double in size, so I punch it down, knead it on the counter for about 5 minutes and roll it into a log shape about 9”x2 1/2″. I cut 1” sections and roll them into plum size balls. These go onto a floured baking sheet with another dressing of olive oil…I just use my fingertips, they’re already a mess. I don’t even know how long I baked them. It might have been 25 minutes but I checked them as soon as I could smell them.
At that point they only needed a few more minutes to get a nice toasty color. As soon as they are out of the oven, I take some butter, holding it in its paper, and rub some onto every bun (I don’t want to wash oil off of my hands a fourth time). This softens the crust. If you like a crackling crunchy crust on your bun leave it off. I allow them to cool before slicing them, so I start slicing the stuff that will go in them.
This stuff includes the before mentioned chicken, avocadoes, and tomatoes as well as some spinach and lettuce. After preparing these things I get a batch of pesto that I made the previous Autumn from the freezer and allow it to thaw. This pesto was made then with a good handful of basil, a fist full of pecans, 1/2 cup each of olive oil, and parmesan cheese, salt, pepper, and a clove of garlic or two. It was blended in the processor until it became a spreadable mixture.
Now I build the sandwich by first spreading some pesto on the inside of each bun half, then I layer on the chicken, spinach, tomato, lettuce, and avocado. This one gets wrapped up and goes with Jeff who’s working evenings at the P.D. I can’t wait till the girls are home so I can tell them we’re having C.A.T. sandwiches for supper. Their reactions should be pretty funny.