Are next recipe comes from Our curvy Canadian friend from across the ocean, if you live in Europe, Bianca Bombshell. This bombshell of a pin up girl has more credits than we have face book fans it would seem and she deserves every one of them.
This beauty from Sooke, British Columbia, Canada has recently been featured in the maiden issue of “Tease and Cake Magazine,” which you can purchase here. Bianca since she was little always adored the work of Vargas, and you can see that style in much of her work.
We thank Bianca for taking the time to correspond with us and be willing to be featured in our new series “Cooking With a Pin Up.” So if your looking for a great sandwich here is a recommendation for a grilled Chicken and Roasted Red Pepper sandwich, courtesy of Bianca Bombshell.
Be sure to check out Bianca Bombshell’s Facebook Page, for some more great photos and a full listing of her work, but before you add her add us because she has a sh%t load of fans already, help a sad man out 🙂 OK that was our selfish plug, but after eating this sandwich that is all you are going to think about anyway.
Bianca Bombshell’s Grilled Chicken With Roasted Red Peppers
2 Red Peppers roasted and quartered.
8 Cloves of Roasted Garlic
2 Chicken breasts
1/4 Cup of Pesto Sauce
4 toasted Slices Of Bread
4 Slices of Swiss Cheese
2 Medium Onions Sliced into 1/8 inch to 1/4 inch rings.
It requires a bit of prep to make this delicious sandwich, but you can do most of this ahead of time and then save the items until you are ready to use. There is nothing wrong with always having some roasted red peppers, roasted garlic, or a bowl of caramelized onions in the fridge for a rainy day, although today was actually a sunny day.
First roast your red peppers and garlic. If you need to know how to do this just go here for the peppers and here for the garlic. You will also have to caramelize your onions which you can find the recipe here if you don’t know how.
For the chicken you can cook off some breasts or use a roasted chicken.
After roasting the garlic I will mash and blend it together with the quarter cup of pesto sauce. I will spread the pesto sauce on the bottom part of the toasted bread. Then add the chicken, caramelized onions, slice of cheese, and roasted red pepper. Cover with the last piece of toast and put in oven briefly to melt the cheese.
Remove from oven and then enjoy. So this week roast some peppers and garlic, make some caramelized onions, and buy a copy of Tease and Cake Magazine because you never know when you might need them, and you never know when a Pin Up of a Bombshell is coming to dinner, or lunch for that matter.
A big thanks again to our friend Bianca Bombshell who was very gracious with giving to us her time and recipe.
If you are a Pin Up model and would like to be featured in our series, “Cooking With A Pin Up,” please contact us at firstname.lastname@example.org, and if you would like more recipes be sure to check out our previous four recipes below.
Ana Perduv’s Zucchini Pie: Cooking WIth A Pin Up Series 1
Ana Perduv’s “Chocolate Cream With red Wine.”: Cooking With A Pin Up #2
Kristelle O’Chocolat’s Mussels in a Creamy Aromatic Vanilla Sauce: Cooking With A Pin Up Recipe #3
Idda Van Munster’s Lemon Cheesecake W/ A Balsamic Blackberry Sauce: Cooking With A Pin Up Recipe #4