It’s easy to get hungry when writing a blog about food. And the idea of a grilled chicken sandwich made with good, crusty bread and a freshly made romesco sauce is the kind of thing that can get any appetite going right around lunch time.

I promised to follow up with more recipes involving Chef Bill Briwa’s romesco sauce. You may recall I first met Chef Briwa last September at a conference sponsored by the Culinary Institute of America’s Greystone campus in California’s Napa Valley. He’s been a senior chef-instructor there since 1996.

Chef Briwa and I share a passion for high-quality extra virgin olive oil. He’s also an expert on the foods of the world, traveling widely to unearth culinary secrets and trends around the globe.

He uses that knowledge to serve up an entirely new riff for romesco. As I’ve noted, this famed Spanish sauce typically is paired with seafood. Chef Briwa combines it with mayonnaise to create a delicious spread for a grilled chicken breast sandwich. The sandwich also features arugula and grilled onion. It’s served on crusty bread.

Chef Briwa’s romesco spread is versatile. I could see enjoying it on a good burger or a grilled portabello mushroom sandwich. I’d better stop now before I get too hungry.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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