Thursday, March 21, 2013

Balsamic drizzled Roast Chicken, Prosciutto & Provolone Sandwiches

         Sandwiches, a food that I believe should be its own food group. I’m not sure what I love about them but whatever it is, I am addicted. Really, I could eat them for breakfast, lunch and dinner. Actually, I do eat one every morning- peanut butter and just up until this year I ate a turkey sandwich every day. No, I didn’t eat them for dinner too each night, but I probably would consider it if I didn’t love pasta so much! Anyway…..What’s funny is that I think there are two types of people out there: those who love them, like me, and those who could do without, please not you.

            Pity those who fall into the ladder.

            And with anything you love, you usually fall into preparing it the same way over and over. As with me and my chicken sandwiches. I usually go with choice A- pesto on it or B- balsamic on it or C- bacon and mayo. All delicious in their own unique way but honestly, all getting a bit mundane.

            Enter Prosciutto and honey balsamic dressing. Oh and add to that some sharp provolone and roast chicken. Bam, bam hello Mam, now we’re talking! What a winner. The prosciutto sort of fries up in the oven, while the cheese browns and blisters just enough to give a smoky flair to each bite. The roast chicken kicked my grilled chicken’s booty, no doubt. I admittedly bought a store-bought one because I’ve had little to no time lately. For $5 though, it’s a busy cook’s miracle.

            So that’s that, a 1-2-3 satisfying sandwich that had me at first peek in the ovenJ Enjoy…

Balsamic drizzled Roast Chicken, Prosciutto & Provolone Sandwiches
Makes: 2

OBJ: TCW be able to step up her chicken sandwich game

1 whole roasted chicken, store bought or homemade
4-5 thinly sliced Prosciutto (Italian Ham)
2-3 slices sharp provolone
6 TBS honey balsamic salad dressing (I recommend Ken’s Reserve)
2 TBS freshly grated Parmesan
S & P: salt and pepper
1 loaf Italian bread, cut in ½ then sliced open and inner dough taken out (gutted)

1. Preheat oven to 425 degrees and line a baking sheet with foil
2. Place bottom ½ of Italian bread pieces on baking sheet, spoon 2 TBS dressing over each
3. Cut thin slices of white meat chicken and place generously on top of drizzled bread. Layer 2 slices of prosciutto over chicken
4. Sprinkle chicken with Parmesan cheese and S & P. Then place 1 ½ slices of provolone on top of chicken and Parmesan
5. Place in oven to heat up and melt, about 5-8 minutes
6. Meanwhile, spoon remaining 2 TBS of dressing over the top pieces of bread, 1 TBS each. Place these on baking sheets during last 1-2 minutes of cooking time to heat and crisp up
7. Remove baking sheet from oven. Remove open-faced sandwiches from sheet and place on plate. Top with bread topJ Enjoy




1 comment:

  1. that sandwich looks awesom. I never miss your blogs - they are so good.