Fabulous Layered Mediterranean Picnic Sandwich


by Lynne Vea, PCC Natural Markets Chef


Posted on July 3, 2010 at 12:05 PM

Updated Saturday, Jul 3 at 12:10 PM

(Makes one large loaf, enough for about 6-8 hearty slices)

3 boneless, skinless chicken breasts
Salt and pepper
2 teaspoons Herbes de Provence
1 tablespoon vegetable oil
4 ounces cream cheese, softened
4 ounces chevre cheese
1/2 cup basil pesto
1 loaf rustic country style bread (unsliced)
Various toppings (choose from the list below!)

You may do this step up to a day ahead: Season the chicken with salt, pepper and herbes de Provence. Heat the oil in a small pan over medium heat, and sauté until done through. (About 8 minutes to a side.) The chicken should be between 160 and 165 degrees in the center. Chill thoroughly and keep refrigerated until ready to prepare the sandwich.

Combine the 2 cheeses and set aside. Slice the chicken into thin medallions.

With a serrated bread knife, cut the loaf of bread crosswise into 3 layers (like a layer cake) and lay the individual layers out on a work area. Spread the bottom layer with a generous amount of the cheese mixture. Spread a thin layer of pesto on top. Distribute half of the chicken slices evenly over the pesto. Layer up a selection of your other ingredients, (a thin layer or scattering of each). Now prepare the second layer. Take the middle slice of bread and spread it with a nice amount of the cheese mixture and top with a little pesto. Place the rest of the chicken slices on top and layer on your favorite ingredients. Place this layer on top of the bottom one. Place the top slice of bread on your masterpiece. If you are going to serve it right away, secure the whole thing with skewers, spaced about an inch or so apart and slice it into servings between the skewers. If you are going to transport it, wrap it well and take the skewers with you. Insert them before you slice the sandwich at your location.

Choices for toppings:
Thinly sliced salami
Thinly sliced and grilled zucchini
Thinly sliced and grilled eggplant
Roasted red peppers
Oil cured tomatoes
Chopped kalamata olives
Arugula leaves
Basil leaves
Spinach leaves