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4
chicken breast halves, boneless and skinless
2 tablespoons (1/4 stick) butter, melted
2 teaspoons fresh sage, chopped, or 1/2 teaspoon dried
2 teaspoons fresh rosemary, chopped, or 1/2 teaspoon dried
salt, to taste
freshly ground pepper to taste
4 crusty rolls of choice, French, Italian, sourdough
1/3 cup balsamic vinaigrette dressing
2 cups (about 4 ounces) arugula, washed and dried
8 pieces (about 4 ounces) prosciutto, thinly sliced
8 pieces (about 4 ounces) provolone, thinly sliced
1. Brush chicken breasts lightly with melted butter. Combine sage and rosemary
and sprinkle on both sides of chicken. Season with freshly ground salt and
pepper. Grill chicken breasts over charcoal grill in stove-top grill pan, or
under broiler until firm to the touch. Transfer to plate and let cool
approximately 10 minutes.
2. Slice rolls in half. Sprinkle bottom of each roll with vinaigrette. Divide
arugula among the four rolls. Layer 2 slices of prosciutto and 2 slices of
provolone on each roll. Slice each chicken breast half crosswise into diagonal
slices, about 1/2-inch thick and place on top of cheese. Drizzle more
vinaigrette over chicken. Place top of roll on and press down gently so sandwich
stays together.
3. Tightly wrap each sandwich in plastic wrap and refrigerate until serving
time.
A black sheep is an outcast.