Mediterranean Club Sandwich
- Prep time
20 minutes - Cooking time
5 minutes - 4 portions
Mediterranean Chicken Salad:
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2 cups of cooked chicken, cut into cubes (white or dark meat)
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¼ of a red onion, finely chopped
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1 tbsp of red wine vinegar or balsamic vinegar
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1 tbsp of olive oil
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1 pinch of salt
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1 tbsp of capers
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½ cup of sliced olives (suggestion: use a mix of black and green olives)
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¼ tsp of hot pepper flakes
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1 tbsp of dried oregano
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2 tbsp of dried parsley
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Salt and pepper, to taste
Bruschetta:
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3 or 4 Italian tomatoes, cut into 0.5 cm slices
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1 French shallot, chopped
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8 large leaves of fresh basil, chopped (use as much as you like)
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1 clove of garlic
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5 tbsp of olive oil
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Salt and pepper, to taste
Additional ingredients:
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1 cup of fresh spinach
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2 large balls of fresh mozzarella or bocconcini, cut into 16 slices or 16 half-slices, depending on the size of the cheese being used.
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4 tbsp of store-bought mayonnaise
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16 brochette skewers
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12 slices of Campagnolo Club White Loaf
Mediterranean Chicken Salad:
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Quickly pickle the red onions by mixing them with the red wine vinegar, a pinch of salt, and the olive oil.
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Let rest 5 minutes.
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In a bowl, combine all the ingredients.
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Taste and adjust the seasoning with salt and pepper, if necessary.
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Set aside.
Bruschetta:
1. Mix all the ingredients in a bowl and set aside until you assemble the club sandwiches.
Assembly:
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Toast the 12 slices of bread.
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Lay out 4 slices of toasted bread on a baking sheet or cutting board.
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Start by spreading some mayonnaise on the bread, then divide the chicken salad equally on the 4 slices.
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Add the spinach and top each sandwich with another slice of bread.
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For the second layer, place your cheese on the bread.
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Divide the bruschetta mixture in equal amounts over the cheese and close the sandwiches with the last 4 slices of bread.
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Insert 4 skewers (or toothpicks) into each club sandwich to hold it together, then cut the sandwiches in 4 from the corners.
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Serve!
*Recipe courtesy of Ann-Rika Martin
Tips
Suggestion: This is a great recipe to make with leftover roast chicken. I suggest deboning your chicken while it is still warm and cutting the meat into cubes before refrigerating it. This will get you all set to prepare your lunch or dinner the next day.
