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Chicken, Arugula & Provolone Pressed Sammy
Like most foodies, I love kitchen gadgets & appliances but there are some that just take up more room more than they add worth. One is the Panini press. Maybe I feel this way because I have a George Foreman & it's worked beautifully for pressing & warming sandwiches through. Whatever you have or don't have, making warm melty sandwiches at home is a breeze. This is a classic combo & one that we really enjoyed. I am falling more in love with Cuban bread because it is perfect for these sandwiches although you can use what you prefer, like Ciabatta or Sourdough. I am even going to start keeping pre-measured sections of bread in my freezer so they're sandwich ready!  { Cuban bread will press down even thinner than sandwich shown above which was with French Bread} CHICKEN, ARUGULA & PROVOLONE PRESSED SAMMY 4 chicken breast halves boneless & skinless 1 tblsp olive oil 1 tsp sage 1 tsp rosemary or thyme Salt & Pepper 4 pieces of crusty bread like Cuban, about 6? long 1/3 cup balsamic vinaigrette dressing 2 cups arugula washed & dried 8 pieces prosciutto thinly sliced 8 pieces Provolone cheese thinly sliced Brush chicken breasts lightly with oil. Sprinkle chicken with sage, rosemary, salt & pepper. Grill chicken breasts over charcoal grill or under broiler until firm to the touch. Transfer to plate & let cool slightly.  While chicken is cooking, cut each sandwich loaf without cutting all the way through. This will keep your sandwich from falling apart when it?s being pressed & warmed through. Hollow out the loaf by removing just some of the bread inside. Sprinkle bottom of each piece with vinaigrette. Divide arugula among each loaf. Layer 2 slices of prosciutto on each.  Add 2 slices of cheese. Slice each chicken breast half crosswise into diagonal slices & place on top of cheese.  Drizzle more vinaigrette over chicken. With either a Panini press, George Foreman grill or a stovetop pan, press the sandwich until warmed through & cheese is melted. {Not shown below. This is before sandwich is pressed}  {Food for Thought} I love Cuban bread from the grocery bakery for sandwiches like this. It's crusty & warms perfectly without becoming too hard. The arugula, prosciutto & herbs are a classic combo but you can also use spinach & any other type of herb you're fond of. I am not even a big Rosemary fan so I used Thyme instead. Prosciutto is an Italian type of ham you ask for at the deli. It's saltiness adds so much flavor to a sandwich like this. If you're using your stovetop you can lightly butter your pan & just use low heat with something heavy to press the sandwich down. And for one of our most favorite sandwich meals ever:   related searches : Chicken
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