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Recipe Thursday-GariMark Chicken, Zucchini and Ricotta Sandwich

Posted on May 23rd, 2013 | Posted in Recipes, Sandwich, Supplier of the Month

I was searching through Springy recipes to find something to incorporate GariMark Chicken into and I came across a Chicken, Zucchini and Ricotta Sandwich! The combination of zucchini and ricotta sounded amazing to me and it was. The sandwich was very easy to assemble and all the flavors mingled so well together. This is a simple fresh weeknight dinner and made great leftover lunch sandwiches too. You can easily prep the ricotta zucchini mixture in advance to speed up the dinner process. To view Hometown’s GariMark Specials for the month of May click HERE.

GariMark Chicken, Zucchini and Ricotta Sandwich

GariMark Chicken Sandwich

Yield 4 Servings
2 medium zucchini, shredded (01127)
2 teaspoons salt (991862)
1 tablespoon olive oil (992055)
15 ounces whole-milk ricotta cheese (HPH203)
1/4 cup grated Parmesan cheese (LCF701)
1 teaspoon grated lemon peel (00531)
4 5×4-inch pieces focaccia, torta or ciabatta bread, halved horizontally (559405)
2 large tomatoes, thinly sliced (01078)
2-4 roasted chicken breasts (about 1 pound), skinned, boned, thinly sliced crosswise (553075)

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. I used a towel to wring the water out.)

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 peel to zucchini. Stir to blend. Season to taste with salt and pepper.

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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.

Recipe from SimplyRecipes.com

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