Chicken, Zucchini, and Ricotta Sandwich (photo)

Chicken, Zucchini, and Ricotta Sandwich

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Ingredients

  • 2 medium zucchini, shredded
  • 2 teaspoons salt
  • 1 Tbsp olive oil
  • 15 ounces whole-milk ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon grated lemon peel
  • 4 5x4-inch pieces focaccia or ciabatta bread, halved horizontally
  • 2 large tomatoes, thinly sliced
  • 2-4 roasted chicken breasts (about 1 pound), skinned, boned, thinly sliced crosswise

Method

1 Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid. (Can use a potato ricer.)

2 Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Remove pan to a bowl, cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper.

3 Preheat broiler. Arrange bread pieces cut side up on baking sheet. Broil bread just until lightly toasted. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.

4 Top 4 bread pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 bread pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.

Makes 4 servings.

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