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"  When my husband and I were younger and child-free, working in the city, we&amp;#039;d come home late and head to our diner. We were regulars, up early on Saturday mornings, still rubbing the sleep from our eyes and ready for that first cup of weak diner-coffee. Late nights were great, too, and whenever I think of a slice of soft sandwich bread layered with chicken and smothered in gravy, I think of the dish they served at that diner, alongside a mountain of mashed potatoes, of course. Last night I used the cooked chicken and sauce in the fridge to throw together a quick replica of that meal.  You could use purchased gravy, but I had the &amp;quot;pan&amp;quot; juices from the chicken from the night before and I just thickened it a bit to make gravy (it was already kind of thick). I heated about 2 cups juices in a small saucepan, then put about a tablespoon of flour in a small dish. I dribbled in hot pan juices gradually, stirring, until I had a smooth paste. Then I gradually whisked the flour mixture into the pan juices and heated to simmer. Then I placed slices of soft sandwich bread on a rimmed baking sheet, layered slices of cooked chicken on top, and broiled for a couple minutes, just to heat the chicken and warm the bread. Served with the gravy on top.  Want more diner classics? Start here:  15 Diner-Inspired Recipes "^^<http://www.w3.org/2001/XMLSchema#string>
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