 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This is one of our weekend lunches. Sometimes we replace the chicken with tuna. The cook time represents the press time. Ingredients:
1 (10 -12 ounce) baguette |
3 ounces provolone cheese (3 thin slices) or 3 ounces mozzarella cheese (3 thin slices) |
2 cups torn fresh spinach |
1 (7 ounce) envelope cooked chicken breasts (foil pouch) |
2 large plum tomatoes, thinly sliced |
3 large radishes, sliced |
3 tablespoons sliced black olives |
fresh ground pepper |
1 garlic clove, peeled |
1 cup fresh basil leaf, lightly packed |
1/4 cup olive oil |
1 tablespoon capers, drained |
1 tablespoon balsamic vinegar |
2 teaspoons dijon mustard |
Directions:
1. Basil Dressing: In a food processor with the metal blade, process all the ingredients until well blended.
2. To make sandwich: Cut the bread in half horizontally; hollow out the top and bottom, leaving a 1/2 inch shell. (It may be easier if you cut the bread crosswise into 2 loaves.) Spread the dressing over the inside of the top and bottom. Layer the cheese, spinach, tuna, tomatoes, radishes, and olives in the bottom. Sprinkle with pepper. Cover with bread top.
3. Wrap in plastic wrap or foil and place on a baking sheet. Top with another baking sheet and weigh down heavily with cans or weights for 1 hour. Remove the weights and serve immediately or refrigerate until serving. Before serving, if desired, crisp up the bread by baking the loaf at 450 degrees for 5 to 10 minutes.
4. To serve, cut the loaf crosswise into 2-inch slices.
|
|