Recipes
Chicken Focaccia Sandwiches
- Servings: 4
- Difficulty: Easy
- Time:
- Provided by: hef Bruce Aidells
- 2 cups shredded zucchini (about 2 medium zucchini)
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 pound ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon lemon zest
- large tomatoes, thinly sliced
- 4 store bought roasted chicken breasts, sliced
- 4 5x5 inch squares of foccacia bread, split in half and toasted
Ingredients Print Recipe
Directions
Toss zucchini with the salt to coat well and let the mixture drain in a colander for 15-30 minutes. Wash salt off under cold running water. Squeeze the zucchini between the colander and your hands to remove excess liquid.
Heat oil in a medium pan over medium heat. Add zucchini and saute for 2 minutes. Remove pan from heat. Stir in the ricotta, Parmesan cheese and lemon zest until blended and set aside.
Spread a generous layer (Tester -- about 1/4 inch thick) on both pieces of the toasted foccacia with the ricotta mixture. Place under broiler and brown until hot, about 3-4 minutes. Top one side with a layer of sliced tomato and the other with a sliced chicken breast. Assemble the sandwich, slice in half diagonally and serve immediately.
