Sorry friends, but I haven’t a second to write a column. It’s way too nice outside and I have tons to do at work.
Instead I had my son do the cooking and will share with you a yummy sandwich recipe he learned from me some years ago.
It uses a rotisserie chicken (any seasoning would do but we like the garlic one best), fresh mozzarella and a good crunchy bread.
Chicken Caprese Sandwich
1 Rotisserie Chicken
1 Fresh Ciabatta Bread (or other flat loaf)
D’Avolio’s Tuscan Herb Olive Oil
1 Garlic Clove
6-8 Fresh Basil Leaves (spinach is a good substitute)
1 8 oz ball Fresh Mozzarella, sliced thinly 1 Ripe Tomato, sliced thinly Lettuce
Remove chicken from bone and shred. Slice bread in half length wise. Toast under broiler until slightly brown. Remove immediately, brush with olive oil then rub with peeled garlic clove. Season with Italian seasoning. Put basil then a layer of chicken on bottom half of bread. Cover with half the tomato and mozzarella slices. Layer top half of bread with remaining tomato and mozzarella. Put under broiler until the cheese starts to bubble but not burn. Remove from oven, sprinkle with more Italian seasoning and layer one half with crispy lettuce. With a hand on each half, close the sandwich quickly and press down on a flat surface to marry both sides. Slice and serve. Feeds two hungry college boys or 3-4 adults.