Elises Chicken Zucchini And Ricotta Sandwich Recipes

ROASTED CHICKEN, ZUCCHINI, AND RICOTTA SANDWICHES ON FOCACCIA

Steps:

• Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid.
• Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
• Preheat broiler. Arrange focaccia pieces cut side up on baking sheet. Broil focaccia 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.
• Top 4 focaccia pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 focaccia pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.

ROASTED CHICKEN, ZUCCHINI & RICOTTA SANDWICHES ON FOCACCIA

Steps:

• Mix zucchini and salt in medium bowl. Transfer mixture to colander that is set over a bowl. Let zucchini stand and drain for 15 minutes. Rinse and drain zucchini and squeeze dry.
• Heat oil in large skillet. Add zucchini to skillet and saute till tender. Transfer to bowl to slightly cool. Add ricotta, parmesan and lemon peel to zucchini. Stir and season with salt & pepper.
• Preheat broiler. Arrange focaccia slices of baking sheet. Broil bread just until toasted. Spread ricotta mixture generously over toasted bread. Broil ricotta mixture on bread just until ricotta gets brown spots.
• Top ricotta with tomato slices, then with sliced chicken. Sprinkle with salt & pepper. Cover with remaining bread slices. Serve.

CHICKEN AND MARINATED-ZUCCHINI SANDWICH

Steps:

• Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
• Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.

ELISE'S CHICKEN, ZUCCHINI AND RICOTTA SANDWICH

Steps:

• Mix zucchini and salt in medium bowl.
• Transfer to 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.).
• Heat oil in large skillet over medium heat.
• Add zucchini and sauté 2 minutes.
• Remove pan to a bowl, cool slightly.
• Add ricotta, Parmesan and lemon zest to zucchini. Stir to blend.
• Season to taste with salt and pepper.
• 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.
• 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.