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Chicken Prosciutto Subs with Balsamic Fig

  • Yield: 4 to 6 servings

Ingredients

2tablespoons butter
15large fresh sage leaves
1/4cup balsamic vinegar
1tablespoon fresh lemon juice
1/4cup finely chopped kalamata olives
1/2tablespoon minced fresh sage
1loaf French bread
1/4cup extra virgin olive oil
1cup well drained ricotta cheese
1cup soft fresh goat cheese
1/4teaspoon salt
1/4teaspoon fresh coarsely ground black pepper
2cups gourmet salad greens
3ounces thinly sliced prosciutto
3cups shredded chicken from a deli rotisserie chicken
-- salt and freshly ground pepper to taste
1/2cup toasted chopped walnuts

Instructions

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

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