Chicken Prosciutto Subs with Balsamic Fig
- Yield 4 to 6 servings
- 2 tablespoons butter
- 15 large fresh sage leaves
- 1/4 cup balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped kalamata olives
- 1/2 tablespoon minced fresh sage
- 1 loaf French bread
- 1/4 cup extra virgin olive oil
- 1 cup well drained ricotta cheese
- 1 cup soft fresh goat cheese
- 1/4 teaspoon salt
- 1/4 teaspoon fresh coarsely ground black pepper
- 2 cups gourmet salad greens
- 3 ounces thinly sliced prosciutto
- 3 cups shredded chicken from a deli rotisserie chicken
- -- salt and freshly ground pepper to taste
- 1/2 cup toasted chopped walnuts
Preheat oven to 400 degrees.
Heat butter in a small saute pan over medium-high heat until it begins to bubble. Add sage leaves and saute 30 seconds, watching carefully so as not to burn the leaves. Remove leaves from the butter and drain on paper towels. Set aside.
Combine the fig preserves, balsamic vinegar, lemon juice and olives in a small sauce pan over low heat. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally. Remove from heat, add the minced sage and set aside.
Slice the loaf of french bread in half lengthwise and hollow out each half to a one-inch shell. Place on a baking sheet and brush cut sides with the olive oil. Bake until toasted and golden brown, 5 to 10 minutes. Remove from oven and set aside.
While bread is toasting, combine ricotta, goat cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl, mashing together with a fork to completely combine.
To assemble, spread the fig sauce on the cut side of the bottom of the french bread. Sprinkle the fried sage leaves over th sauce and do the same with the salad greens. Lay the prosciutto slices evenly over the greens. Top the greens evenly with the shredded chicken and season with salt and pepper. Spread the cheese mixture evenly on the cut side of the top of the french bread. Sprinkle the walnuts over the cheese, lightly pressing down so the nuts stay put. Place the top of the loaf on the assembled bottom, pressing lightly on the loaf. Cut into 4 to 6 portions with a serrated knife, and cut each portion in half diagonally, if desired. Serve immediately.
Serves 4 to 6