© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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4 boneless, skinless chicken breast halves
2 tablespoon butter, melted
2 tsps fresh chopped sage, or ½ teaspoon dried sage
2 tsps fresh chopped rosemary, or ½ teaspoon dried rosemary
salt and fresh ground pepper
4 crusty rolls of choice (French, Italian, or Sourdough)
⅓ cup balsamic vinaigrette dressing
2 cups (4oz) arugula, washed and dried
8 pieces (4oz) thinly sliced proscuitto
8 pieces (4oz) thinly sliced provolone
Brush chicken breasts lightly with melted butter. Combine sage and rosemary and sprinkle on both sides of chicken. Season with salt and pepper. Grill on charcoal grill, or under broiler until firm to the touch. Transfer to plate and let cool about 10 minutes.
Slice rolls in half. Sprinkle botton of each roll with vinaigrette. Divide arugula among the four rolls. Layer 2 slices of proscuitto and 2 slices of provolone on each roll. Slce each chicken breast half crosswise into diagonal slices, about ½ 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. Tightly wrap each sandwich in plastic wrap and refiegerate til serving time.