Layered Mediterranean Picnic Sandwich (for a Group!)

Yield: 1 large loaf, enough for about 6 to 8 hearty slices

Your rating: None (1 vote)

These ingredients are:
egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Various toppings, choices include:

Preparation

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 Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on July 3, 2010.

Lynne Vea

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.

Learn more about our recipes. View guidelines »

More about: chicken, herbs, sandwiches, spices

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