Chicken & Rosemary Ricotta Toasted Sandwich

Chicken & Rosemary Ricotta Toasted SandwichIngredients

4½ cups (35 oz.) Ricotta
2 cups (9 oz.) Parmesan, grated
¼ cup Rosemary, fresh, minced
4 oz. Sun-dried tomatoes, chopped ½”
2 Tbsp. Black pepper, coarse-ground
12 Ciabatta rolls, 4″ x 4″ (3 oz.), sliced horizontally
½ cup Olive oil
1 Tbsp.Garlic, minced and mashed
2¼ lb.Chicken breast, cooked, sliced ¼” thick, warmed
12 oz.Yellow onions, sliced, caramelized


1. Combine Grande Ricotta and Parmesan, rosemary, tomatoes and black
pepper. Refrigerate until service.
2. To make one sandwich: Place one ciabatta roll on a flat work surface, cut side
up. Spread 2 teaspoons olive oil and ¼ teaspoon garlic on top bun.
3. Spread ½ cup rosemary ricotta spread on the bottom slice. Toast both slices
in 400°F deck oven for 4 ½ minutes or in 450°F impingement oven for 3
4. Layer 3 ounces chicken and 1 ounce onions over rosemary ricotta spread.
Close sandwich with top bun.

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