Saturday, April 9, 2011

roasted chicken, zucchini, and ricotta focaccia sandwiches

Admittedly, I paid zero attention to this recipe before starting to make it. I read the ingredient list, thought it would be a straightforward, nice sandwich for dinner, and hit the grocery store. When I started to make it, I realized the original recipe was ridiculous. Any sandwich recipe that starts with 6 steps just to prepare some zucchini is ludicrous to me... who prepares this much for a sandwich? So I decided to basically ignore the recipe and adapt the ingredients to make my own, and they were really good. My much simpler "recipe" is included here.

Roasted Chicken, Zucchini, and Ricotta Focaccia Sandwiches

7 oz. whole milk ricotta cheese
1/4 cup grated Parmesan cheese
Zest of 1/2 lemon, plus 1 T. of the lemon juice
2 cloves of garlic, finely diced
Salt and pepper, to taste
1 medium zucchini, thinly sliced
Olive oil, enough to lightly drizzle pan
1 Roma tomato, sliced
1 store-bought rotisserie chicken (using breasts only)
1 store-bought focaccia, cut into wedges and sliced for sandwiches
Balsamic vinaigrette

Combine the first 4 ingredients in a small bowl, and add salt and pepper to taste. Set aside. If desired, saute zucchini slices in olive oil over medium heat until lightly browned. If chicken is cold, add to the saute pan until warmed throughout. Spread ricotta mixture onto half of the focaccia wedges and assemble sandwiches with zucchini, tomatoes, and chicken. Drizzle with balsamic vinaigrette, to taste. Press sandwiches using panini press if desired.

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