Chicken & Rosemary Ricotta Toasted Sandwich

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

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