Chicken & Rosemary Ricotta Toasted Sandwich
Author: Pizza Today
Recipe type: sandwhich
Ingredients
- 4½ cups (35 oz.) Ricotta
- 2 cups (9 oz.) Parmesan, grated
- ¼ cup Rosemary, fresh, minced
- 4 oz. Sun-dried tomatoes, chopped ½"
- 2 Tbsp. Black pepper, coarse-ground
- 12 Ciabatta rolls, 4" x 4" (3 oz.), sliced horizontally
- ½ cup Olive oil
- 1 Tbsp.Garlic, minced and mashed
- 2¼ lb.Chicken breast, cooked, sliced ¼" thick, warmed
- 12 oz.Yellow onions, sliced, caramelized
Instructions
- Combine Grande Ricotta and Parmesan, rosemary, tomatoes and black
- pepper.
- Refrigerate until service.
- To make one sandwich: Place one ciabatta roll on a flat work surface, cut side
- up.
- Spread 2 teaspoons olive oil and ¼ teaspoon garlic on top bun.
- Spread ½ cup rosemary ricotta spread on the bottom slice.
- Toast both slices in 400°F deck oven for 4 ½ minutes or in 450°F impingement oven for 3 minutes.
- Layer 3 ounces chicken and 1 ounce onions over rosemary ricotta spread.
- Close sandwich with top bun.
