Layered Mediterranean Picnic Sandwich (for a Group!)
Yield: 1 large loaf, enough for 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 high-heat 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 chicken with salt, pepper and herbes de Provence. Heat oil in a small pan over medium heat, and sauté 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 cheeses and set aside. Slice chicken into thin medallions.
With a serrated knife, cut 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 cheese mixture. Spread a thin layer of pesto on top. Distribute half the chicken slices evenly over pesto. Layer up a selection of your other favorite toppings (a thin layer or scattering of each).
Prepare the second layer: take the middle slice of bread and spread it with a nice amount of cheese mixture and top with a little pesto. Place remaining 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.