After another year of school, I then moved on to our under-construction Thorold CoGen facility where I took on the role of document control. I would return to that position for another summer. Upon finishing up my university program, I had made a strong enough impression with Northland that they wanted to hire me on full-time.

I would take on the role of operations control, which involved developing a management systems manual following the ISO 9001, ISO 14001, and OHSAS 18001 standards. Naturally, I became involved in several other side projects that all link to it. After several months of this, I was then moved from our operations division to construction. My primary focus here turned to developing a corporate health and safety manual (still in the works) to serve our operating facilities. However, due to my past roles in the company, it was requested that I zip on out to Saskatchewan for a couple of years to work at our North Battleford thermal facility currently under construction. I fill the role of project administrator and have several other tasks that draw from the experience I’m gaining out here.

Ingredients

• ciabatta bread
• boneless, skinless chicken breast
• souvlaki/greek wet marinade
• monterey jack cheese
• feta cheese
• guacamole
• tzatziki
• honey mustard
• lettuce
• red onion

Preparation

1. Throw your chicken in a big ol’ sealable bag and put in half a bottle’s worth of the wet marinade for every three pieces of chicken. I use President’s Choice Souvlaki marinade, but you can get away with any greek-flavoured marinade.
2. Seal that bag up real tight-like (get as much air out) and slosh the marinade around. Make sure you give the chicken a good massaging too.
3. Fold the bag in half to keep the marinade concentrated around the chicken and let it sit in the fridge for 24 hours.
4. After you’ve patiently waited, get your barbecue ready and set it to medium heat. Then throw your chicken on. If you have a meat thermometer, use it. The chicken is done once the thickest part is 185 F at the centre. Otherwise, just use your judgement like I do as I’m too poor to afford a separate thermometer just for telling the temperature of meat.
5. Bring your chicken inside once it’s all done. Let it sit for a couple of minutes as this helps keep the juices in. Then begin to slice to your desired thickness.
6. Next, assemble the rest of the sandwich. Spread on your guacamole, tzatziki, and honey mustard.
7. Place your preferred amount of chicken on and throw your cheeses on top of it.
8. Get your lettuce washed up and onion sliced and add those suckers.
9. Fold that punk together and bite!

Notes

The ciabatta bread you see in the photo was also homemade, though you should be able to find a quality loaf or some buns at your local bakery. Otherwise, you can wait until a later date when I share the recipe for this one. It’s actually quite easy. Same thing goes for the guacamole. I made the stuff that’s on this sandwich, but you can usually find it at your local grocery store if you’re feeling lazy.

Of course, you’re more than encouraged to modify this sandwich as you see fit. Just be sure to let me see the changes you’ve made!