Elise's Chicken, Zucchini and Ricotta Sandwich
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
4 Sandwiches
- Serves:
- 4
ingredients
- 2 medium zucchini, shredded
- 2 teaspoons salt
- 1 tablespoon olive oil
- 15 ounces whole milk ricotta cheese
- 1⁄4 cup parmesan cheese
- 1 teaspoon lemon zest
- 1 loaf ciabatta, halved horizontally
- 2 large tomatoes, thinly sliced
- 1 lb chicken (deli sliced)
directions
- Mix zucchini and salt in medium bowl.
- Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini.
- Rinse and drain zucchini. Squeeze zucchini to remove liquid. (Can use a potato ricer.).
- Heat oil in large skillet over medium heat.
- Add zucchini and sauté 2 minutes.
- Remove pan to a bowl, cool slightly.
- Add ricotta, Parmesan and lemon zest to zucchini. Stir to blend.
- Season to taste with salt and pepper.
- Preheat broiler.
- Arrange bread pieces cut side up on baking sheet.
- Broil bread just until lightly toasted.
- Spread ricotta mixture generously over 8 focaccia pieces.
- Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
- Top 4 bread pieces with tomato slices, then with chicken slices, dividing equally.
- Sprinkle with salt and pepper.
- Cover with remaining 4 bread pieces, ricotta-mixture side down.
- Cut sandwiches diagonally in half and serve.
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RECIPE SUBMITTED BY
I'm a 35 single mom of one wonderful 16 year old son who happens to be the world's pickiest eater. I'm a human resource director for a non-profit private special education school. Cooking is my #1 hobby. Ironically, I became interested in all things cullinary after I had gastric bypass surgery 7 years ago. Losing that much weight & as quickly as I did really changed my relationship with food. (I lost 128 lbs - 258 lbs before, 130 lbs now)