Elise's Chicken, Zucchini and Ricotta Sandwich |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
This is a variation of a recipe from Elise of Simply Recipes: Zucchini and fresh tomato slices make this a perfect summer sandwich. The recipe calls for chicken, but it would probably also work perfectly well with ham. Either focaccia or ciabatta bread can be used. *** Elise's recipe calls for roasted boneless skinless chicken breasts but I substitute with deli sliced chicken because it's faster and I think it tastes great! Try both variations and let me know what you think! Ingredients:
2 medium zucchini, shredded |
2 teaspoons salt |
1 tablespoon olive oil |
15 ounces whole milk ricotta cheese |
1/4 cup parmesan cheese |
1 teaspoon lemon zest |
1 loaf ciabatta, halved horizontally |
2 large tomatoes, thinly sliced |
1 lb chicken (deli sliced) |
Directions:
1. Mix zucchini and salt in medium bowl.
2. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini.
3. Rinse and drain zucchini. Squeeze zucchini to remove liquid. (Can use a potato ricer.).
4. Heat oil in large skillet over medium heat.
5. Add zucchini and sauté 2 minutes.
6. Remove pan to a bowl, cool slightly.
7. Add ricotta, Parmesan and lemon zest to zucchini. Stir to blend.
8. Season to taste with salt and pepper.
9. Preheat broiler.
10. Arrange bread pieces cut side up on baking sheet.
11. Broil bread just until lightly toasted.
12. Spread ricotta mixture generously over 8 focaccia pieces.
13. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
14. Top 4 bread pieces with tomato slices, then with chicken slices, dividing equally.
15. Sprinkle with salt and pepper.
16. Cover with remaining 4 bread pieces, ricotta-mixture side down.
17. Cut sandwiches diagonally in half and serve.
|
|