Meet The Chefs Recipes

Recipes

TUSCAN CHICKEN SANDWICH

As Seen on WCBI's Live @ Five!

1 piece Ciabatta bread
2 fl. oz. pesto spread (see below)
1/2 oz. baby greens
1 grilled chicken breast, sliced
1/3 cup artichoke salad (see below)
2 slices provolone cheese

Split bread open & smear both sides with pesto spread. Place baby greens on bread. Top sliced chicken breast with artichoke salad and cheese. Slide turner under chicken and place in cheese melter. Slide chicken onto bottom piece of bread. Put sandwich together and enjoy!

ARTICHOKE SALAD MIX

24 oz. artichoke hearts, quartered & well-drained
1/4 cup fresh basil, chopped
2 tbsp fresh parsley, chopped
1/2 cup sun dried tomatoes, cut in to julienne strips
1 1/2 tsp garlic, minced
1 tsp kosher salt
1 tbsp olive oil

Combine all ingredients in mixing bowl and mix well. Yield: 5 cups

PESTO SPREAD

1 1/2 cup olive oil
6 oz. fresh basil leaves
3 oz. pine nuts
1 tbsp garlic, minced
8 oz. shredded parmesan cheese
kosher salt
black peppers
mayonnaise

Place 1/2 cup oil into food processor. Add remaining ingredients. Process until smooth. Add remaining olive oil and blend a few seconds to incorporate. In a mixing bowl, blend pesto with mayonnaise. Yield: 6 cups


		Meet The Chefs Recipes Recipes TUSCAN CHICKEN SANDWICH As Seen on WCBI's Live @ Five! 1 piece Ciabatta bread 2 fl. oz. pesto spread (see below) 1/2 oz. baby greens 1 grilled chicken breast, sliced 1/3 cup artichoke salad (see below) 2 slices provolone cheese Split bread open & smear both sides with pesto spread. Place baby greens on bread. Top sliced chicken breast with artichoke salad and cheese. Slide turner under chicken and place in cheese melter. Slide chicken onto bottom piece of bread. Put sandwich together and enjoy! ARTICHOKE SALAD MIX 24 oz. artichoke hearts, quartered & well-drained 1/4 cup fresh basil, chopped 2 tbsp fresh parsley, chopped 1/2 cup sun dried tomatoes, cut in to julienne strips 1 1/2 tsp garlic, minced 1 tsp kosher salt 1 tbsp olive oil Combine all ingredients in mixing bowl and mix well. Yield: 5 cups PESTO SPREAD 1 1/2 cup olive oil 6 oz. fresh basil leaves 3 oz. pine nuts 1 tbsp garlic, minced 8 oz. shredded parmesan cheese kosher salt black peppers mayonnaise Place 1/2 cup oil into food processor. Add remaining ingredients. Process until smooth. Add remaining olive oil and blend a few seconds to incorporate. In a mixing bowl, blend pesto with mayonnaise. Yield: 6 cups