Roasted chicken, zucchini and ricotta sandwiches on focaccia
Roasted chicken, zucchini and ricotta sandwiches on focaccia recipe in the zucchini category
Recipe ingredients:
- 2 medium zucchini, shredded
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 container whole milk ricotta cheese, 15 ounces
- 1/4 cup freshly grated parmesan cheese
- 1 teaspoon grated lemon peel
- 4 pieces focaccia or ciabatta, halved horizontally, 5 x 4 inch
- 2 large tomatoes, thinly sliced
- 4 purchased roasted chicken breasts, skinned, boned, thinly sliced crosswise
Recipe method:
- 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 saute 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.
Tags: roasted, chicken, ricotta, sandwiches, focaccia, recipe, zucchini, recipes, cooking