Recipe by C. Taylor
This was a bit of a strange combination that turned out just amazing!! The flavors are strong and vibrant, complimenting the chicken nicely. You could probably use left over or rotisserie chicken to speed things up, although I cooked up some breasts for this sandwich. For the chorizo, you want to use the kind that you get at the deli and has already been cooked and cured, not the raw stuff. The amounts are really just estimates, since it'll vary depending on the size of your bread. For grilling the bread, use a panini press, a Foreman grill, or even just a pan to toast the bread. I recommend the bread have a strong enough texture, like a ciabbata, saloio, or my favorite is the Tuscan pane from Trader Joes.
- 1 lb boneless skinless chicken, cooked and heated
- 6 tablespoons olive tapenade
- 1⁄4 lb chorizo sausage, sliced thin
- 1⁄4 lb sharp provolone cheese
- 1 tomatoes, sliced
- 8 slices bread (thin slices)
- olive oil
Directions See How It's Made
- Heat your panini press or pan to med. high - high. Brush one side of each piece of bread with olive oil. Cut the chicken into thin strips.
- Place bread, olive oil side down. Place a layer of provolone, then spread a thin layer of olive tapenade. Add a layer of chicken, a layer of tomato slices and then a layer of the chorizo. Top with another piece of bread, olive oil side out. Repeat for additional sandwiches.
- Place sandwich on pan or press, cooking till both sides are golden brown (with a pan, you'll need to flip the sandwich). Cut in half and serve immediately.