Recently, I saw a "Real Simple" recipe for a chicken sandwich with olive tapenade and I had to make it. We don't eat a lot of sandwiches in our house with Kevin's tummy not loving wheat so much and gluten free baking has come a long way, don't get me wrong, but it just does not compare to a chewy, delicious baguette.
This is easy and yummy and can be modified however you like!
We used:
4 chicken thighs, seasoned with salt and pepper, BBQ'd and sliced
6 slices of prosciutto ham
a baguette (I love Portofino's baguettes. $2.50 at the Root Cellar!)
a few thin slices of smoked cheddar
mayonnaise
Dijon mustard
a few leaves of red leaf lettuce
1 medium tomato, sliced
a small package of spiced green olives
a jar of capers, drained
2 - 3 tbsp olive oil
1 tbsp red wine vinegar
Preheat your oven to 400 degrees. Lay your prosciutto on a cookie sheet in a single layer and cook for about 8 minutes, just until crisp.
Cut your baguette in half and then slice each half down the centre. On one side, spread a light layer of mayo and dijon mustard.
In a food processor, blend the capers, olives, red wine vinegar, olive oil and pepper (to taste). Spread on the other side of your baguette.
Add your cheese, lettuce, tomato, prosciutto and chicken.
Easy-peasy, Lemon Squeasy.
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