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Friday
Sep172010

Grilled Chicken Sandwich with Ricotta and Zucchini

We don’t really eat that many sandwiches around here, and I’m not really sure why that is.  I mean, we like sandwiches, but I rarely think to serve them, except if you consider a burger a sandwich, which I guess it technically is.  But then the other day as I was pondering what to make for dinner, I was surprised to find myself responding to my query by suggesting that perhaps a nice sandwich would be good.  Hmmmmm.  (I’m not the only one who has these conversations with their self, right?)

But this could not just be a few slices of lunch meat between bread kind of sandwich.  No, what I was looking for was something sophisticated, layered, flavorful and well, delicious.  So I opened up the sandwich file and saw this little gem of a recipe hopping up and down in the back squealing “Oh, pick me!, pick me!”  So I did.

Excellent choice.  This is one good sandwich, people.  We’ve got a grilled chicken breast layered with lemon-scented ricotta cheese with grated zucchini and parmesan cheese and tomato, and all this is sandwiched between two beautiful slices of homemade foccacia bread still warm from the oven.

I cannot say enough about how delicious that ricotta cheese was in this.  I LOVED the lemon, but my husband thought I may have overdosed it a little.  I do that sometimes. 

The recipe calls for 1 tsp of grated lemon peel, and I may or may not have put in quite a bit more than that.  You can decide for yourself how much lemon presence you would like.  (but it was really good).

Whether you’re a regular sandwich-maker, or maybe need some sandwich inspiration, this could be just the ticket.  It’s definitely showing up again here.

Grilled Chicken Sandwich with Ricotta and Zucchini

Printable Recipe

2 medium zucchini, shredded

2 teaspoons salt
1 tablespoon olive oil
1 15-ounce container whole-milk ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 teaspoon grated lemon peel
4 5x4-inch pieces focaccia or ciabatta bread, halved horizontally
2 large tomatoes, thinly sliced
4 roasted chicken breasts, skinned, boned, thinly sliced crosswise (I pounded the chicken breasts to an even thickness and then grilled them).

1 Mix zucchini and salt in medium bowl. Transfer to a 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.)

2 Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes (I skipped this step.  The zucchini doesn't really need cooking).   Remove pan to a bowl, cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper. 

3 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.

4 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.

Makes 4 servings.

Adapted from Bon Appetit

Reader Comments (3)

This looks delicious and I'm so happy to find your blog! Love the combo of ingredients!

September 19, 2010 | Unregistered CommenterPam

Thanks, Pam! So glad you stopped by. Welcome! It really IS an amazing combination of ingredients. Lovely flavors. Hope you'll stop in again!

September 19, 2010 | Registered CommenterPatrice Berry

This look like a fabulous sandwich, in fact I think we might have to make this someday and blog about it. I'll let you know if we do... Excellent idea with the ricotta cheese and the shredded zucchini, looks really yummy !

This is the last time we made a zucchini sandwich, but we grilled it instead: grilled zucchini sandwich.

Oh, and last week we made zucchini fritters, on a sandwich of course :) (we make a lot of those): Zucchini fritter sandwich. That was also really good.

We grow our own zucchini's, but just ran out (we only have small planters), so from now on it's farmer's market... :)

October 13, 2010 | Unregistered CommenterAnders Heie

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