Layered Mediterranean Picnic Sandwich (for a Group!)
Yield: 1 large loaf, enough for about 6 to 8 hearty slices
- 3 boneless, skinless chicken breasts Add to list
- Salt and pepper Add to list
- 2 teaspoons herbes de Provence Add to list
- 1 tablespoon vegetable oil Add to list
- 4 ounces cream cheese, softened Add to list
- 4 ounces chèvre cheese Add to list
- 1 loaf rustic country-style bread (unsliced) Add to list
- 1/2 cup basil pesto Add to list
Various toppings, choices include:
- Prosciutto Add to list
- Thinly sliced salami Add to list
- Thinly sliced and grilled zucchini Add to list
- Thinly sliced and grilled eggplant Add to list
- Roasted red peppers Add to list
- Oil-cured tomatoes Add to list
- Chopped kalamata olives Add to list
- Capers Add to list
- Arugula leaves Add to list
- Basil leaves Add to list
- Spinach leaves Add to list
Season the chicken with salt, pepper and herbes de Provence. Heat the oil in a small pan over medium heat, and sauté the chicken until done through, about 8 minutes to a side. The chicken should be between 160° F and 165° F in the center. Chill thoroughly and keep refrigerated until ready to prepare the sandwich. You may do this step up to one day in advance.
Combine the 2 cheeses and set aside. Slice the chicken into thin medallions.
With a serrated knife, cut the loaf of bread crosswise into 3 layers (like a layer cake) and lay the individual layers out on a work area. Spread the bottom layer with a generous amount of the cheese mixture. Spread a thin layer of pesto on top. Distribute half of the chicken slices evenly over the pesto. Layer up a selection of your other favorite toppings (a thin layer or scattering of each).
Now prepare the second layer. Take the middle slice of bread and spread it with a nice amount of the cheese mixture and top with a little pesto. Place the rest of the chicken slices on top and layer on your other ingredients. Place this layer of bread on top of the bottom one. Place the top slice of bread on your masterpiece.
If you are going to serve it right away, secure the whole thing with skewers, spaced about 1 inch or so apart, and slice it into servings between the skewers. If you are going to transport it, wrap it well and take the skewers with you. Insert them before you slice the sandwich at your location.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on July 3, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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