• 8 small red potatoes, cut into four chunks each
  • 16 stalks of asparagus, tough ends removed
  • 4 boneless, skinless chicken breasts
  • 4 slices of bread, preferably ciabatta, toasted
  • ¼–½ cup Colby-jack cheese or any cheese of your choice, shredded
  • Voo Doo Powder
  • Olive Oil
  • Salt and Pepper

Other Recipes Needed:


Plan your blackening preparations (see Blackening, Alchemy Cookbook). If you are using charcoal or wood fire, you will obviously need to have these prepared in advance. Preheat oven to 350 degrees. Toast bread. Shred Cheese. Prepare salad and dressing but do not yet combine the two. Season potatoes and asparagus stalks with oil, salt, and pepper. Place potato chunks on oiled cookie sheet and roast in pre-heated oven for 15 minutes; add asparagus and roast for an additional 15 minutes.

Next, follow the instruction for blackening as found in the Blackening recipe in the Alchemy Cookbook. As blackening takes only a few minutes, time your meal according to the roasting potatoes and asparagus.When the chicken is blackened and the veggies are cooked, it is time to assemble the open-faced sandwiches. Turn on your broiler and position a rack toward the top of your oven. Place the four toasted slices of bread on a cookie sheet, topped with 4 stalks of asparagus set slightly cattycorner so their tips peak off either side. Place chicken on asparagus and divide the cheese over the tops of the sandwiches. Broil until cheese is bubbly and melted. In the meantime, dress your salad.


To plate, place ¼ of the salad on the bottom-center of the plate. Set each open-faced sandwich down the center of the salad. Lastly, scatter potato wedges around the salad and enjoy.

Note: This recipe produces a complete and attractive meal. Blackening the chicken creates a juicy, flavorful final result as well as a striking textural piece for presentation.

If you don’t feel up for the hub-bub of blackening, simply use Voo-Doo Powder as a seasoning for your chicken and pan-sauté indoors.