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TUSCAN
CHICKEN SANDWICH
1 piece Ciabatta bread
2 fl. oz. pesto spread (see below)
1/2 oz. baby greens
1 grilled chicken breast, sliced
1/3 cup artichoke salad (see below)
2 slices provolone cheese
Split bread open & smear both sides with pesto spread.
Place baby greens on bread. Top sliced chicken breast with artichoke
salad and cheese. Slide turner under chicken and place in cheese melter.
Slide chicken onto bottom piece of bread. Put sandwich together and
enjoy!
ARTICHOKE SALAD MIX
24 oz. artichoke hearts, quartered & well-drained
1/4 cup fresh basil, chopped
2 tbsp fresh parsley, chopped
1/2 cup sun dried tomatoes, cut in to julienne strips
1 1/2 tsp garlic, minced
1 tsp kosher salt
1 tbsp olive oil
Combine all ingredients in mixing bowl and mix well. Yield: 5 cups
PESTO SPREAD
1 1/2 cup olive oil
6 oz. fresh basil leaves
3 oz. pine nuts
1 tbsp garlic, minced
8 oz. shredded parmesan cheese
kosher salt
black peppers
mayonnaise
Place 1/2 cup oil into food processor. Add remaining ingredients. Process
until smooth. Add remaining olive oil and blend a few seconds to incorporate.
In a mixing bowl, blend pesto with mayonnaise. Yield: 6 cups
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