Soup and a Sandwich

1 boneless, skinless chicken breast

Olive oil

2 teaspoons chopped fresh rosemary

Salt and pepper

6 plum tomatoes, sliced 1/4-inch thick

2 sandwich-size loaves of ciabetta bread or crusty Italian bread, sliced lengthwise

6 slices of mozzarella, about 1/4-inch thick

Slice chicken breast horizontally through the center to make 2 equal pieces.

Place on a dish, sprinkle with a little olive oil, rosemary, salt and pepper.

Set aside while you prepare the tomatoes.

Preheat the oven to 400 degrees F.

Arrange the tomatoes on a baking sheet and sprinkle with olive oil, salt, and pepper.

Bake the tomatoes 20 minutes. They will just be slightly browned.

Remove from oven and set aside.

Preheat a grill pan or electric tabletop grill, and grill the chicken.

The chicken pieces are thin so they should only grill for a few minutes.

To assemble the panini, preheat a panini press or electric table top grill.

Layer the chicken, tomato, and mozzarella between the bread slices.

Put the sandwiches in the press and cook until hot and crispy.

Tomato and Spinach Soup

1 tablespoon olive oil

1/4 cup finely chopped onion or shallot

1 large garlic clove, minced

1 (15 ounce) can diced tomatoes, drained

1 (15 ounce) can crushed tomatoes

1 cup vegetable or chicken stock

5-6 ounces fresh spinach, coarsely chopped

Salt and pepper

Parmesan cheese for garnish

In a medium saucepan over moderate heat, combine olive oil, onion, and garlic.

Saute for 5 minutes.

Add the diced and crushed tomatoes, and the stock. Stir to combine.

Bring the soup up to a boil and stir in spinach. Season with salt and pepper.

Reduce heat and simmer, uncovered, 15 to 20 minutes.

To serve, sprinkle individual servings with Parmesan cheese.

Mangia Bene Pasta

Chi mangia bene, vive bene
Who eats well, lives well

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Soup and a Sandwich for Two

Chicken, Tomato, and Cheese Panini