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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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New Orleans is famous for its muffeletta sandwiches. This new twist on an old favorite is from the Culinary Institute of New Orleans. The recipe for olive spread is included. Ingredients:
4 boneless skinless chicken breast halves |
2 tablespoons vegetable oil |
1 teaspoon salt |
1/2 teaspoon black pepper |
4 pieces french sourdough bread, about 6 inches each, sliced lengthwise |
2 tablespoons olive oil |
4 slices provolone cheese |
2 cups olive spread |
1/2 cup roasted red pepper |
1 1/2 cups bottled pickled vegetables, drained |
1/4 cup pitted kalamata olive, drained |
1/2 cup pimento stuffed olive, drained |
1 (1/2 cup) jar artichoke heart, drained |
2 tablespoons capers |
2 tablespoons parsley |
1 garlic clove |
1 teaspoon italian seasoning |
1/4 teaspoon black pepper |
1 tablespoon olive oil |
Directions:
1. In food processor, place Olive Spread ingredients: roasted red peppers, pickled vegetables, Calamata olives, green olives, artichoke hearts, capers, parsley, garlic, Italian seasoning, black pepper and olive oil. Chop by pulsing until consistency of cole slaw. Marinate for at least 30 minutes at room temperature.
2. Place chicken breast halves between two pieces of wax paper; pound gently to 1/4 inch thickness. Brush each side of chicken with vegetable oil; season with salt and pepper. Grill or broil for 2 to 3 minutes per side, until cooked throughout.
3. Assemble sandwich by opening bread and drizzling each half with olive oil. Spread 1/2 cup Olive Spread on bottom of each sandwich; top with grilled chicken and one slice of Swiss and one slice provolone cheese.
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