Grilled Chicken and Apple on Ciabatta

 

A couple of times now, I've had a sandwich at Earl's Restaurant that I just had to try a similar version of at  home. The one that inspired me is filled with grilled chicken, melted brie, spinach, fig jam and roasted apples . . . just in case you'd like to try it that way.

 

For the bread, you can purchase a ciabatta loaf or make your own if you think about it the night before.  I used Lovella's no knead bread recipe as a base. Instead of shaping it into a ball and placing it in a heavy pot, I dumped the risen dough onto a parchment lined cookie sheet, stretched it out to the length of the sheet and shaped it (using flour) into a flat loaf.  I let it rise (covered) for two hours and baked it at 425 F for about 30 minutes.

 

Ingredients:

• 1 loaf of ciabatta bread
• mayonnaise for spreading
• 2 grilled chicken breasts (grilled fresh or leftover from day before dinner), sliced
• 1 round 125g Danish Camembert Cheese, sliced
• cherry jam or cranberry jelly
• 1 thinly sliced apple grilled or cooked in 1/2 Tbsp butter
• sweet pea shoots (or any favorite greens)

Method:

1. Preheat oven to 400 F.
2. Slice loaf horizontally, then divide into four servings.
3. Spread every slice with mayonnaise
4. On bottom halves, place sliced chicken and cheese. Place those in the oven for about 10 minutes or until cheese is melted.
5. In the meantime, cook apple slices in 1/2 tbsp butter for about 5  minutes.
6. Top melted cheese with jam/jelly, apple slices and sweet pea shoots.
7. Finish off with top slice. Serve with a large green salad and call it dinner. A little messy but so delicious!