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Nutrition Facts
Serving Size 1 (377g) Recipe makes 4 servings The following items or measurements are not included below: ciabatta
Calories 422
Calories from Fat 267		(63%)
Amount Per Serving		%DV
	Total Fat 29.7g	45%
	Saturated Fat 13.4g	67%
	Monounsaturated Fat 11.2g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 111mg		37%
Sodium 1410mg		58%
Potassium 723mg		20%
Total Carbohydrate 10.4g		3%
	Dietary Fiber 2.2g	8%
	Sugars 4.5g
Protein 29.2g		58%
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Elise's Chicken, Zucchini and Ricotta Sandwich

Recipe #392027 | 35 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: FeelinYummy
Sep 28, 2009

This is a variation of a recipe from Elise of Simply Recipes: Zucchini and fresh tomato slices make this a perfect summer sandwich. The recipe calls for chicken, but it would probably also work perfectly well with ham. Either focaccia or ciabatta bread can be used. *** Elise's recipe calls for roasted boneless skinless chicken breasts but I substitute with deli sliced chicken because it's faster and I think it tastes great! Try both variations and let me know what you think!

SERVES 4 , 4 Sandwiches (change servings and units)

Ingredients

2 medium zucchini, shredded
2 teaspoons salt
1 tablespoon olive oil
15 ounces whole milk ricotta cheese
1/4 cup parmesan cheese
1 teaspoon lemon zest
1 loaf ciabatta, halved horizontally
2 large tomatoes, thinly sliced
1 lb chicken (deli sliced)

Directions

1
Mix zucchini and salt in medium bowl.
2
Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini.
3
Rinse and drain zucchini. Squeeze zucchini to remove liquid. (Can use a potato ricer.).
4
Heat oil in large skillet over medium heat.
5
Add zucchini and sauté 2 minutes.
6
Remove pan to a bowl, cool slightly.
7
Add ricotta, Parmesan and lemon zest to zucchini. Stir to blend.
8
Season to taste with salt and pepper.
9
Preheat broiler.
10
Arrange bread pieces cut side up on baking sheet.
11
Broil bread just until lightly toasted.
12
Spread ricotta mixture generously over 8 focaccia pieces.
13
Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
14
Top 4 bread pieces with tomato slices, then with chicken slices, dividing equally.
15
Sprinkle with salt and pepper.
16
Cover with remaining 4 bread pieces, ricotta-mixture side down.
17
Cut sandwiches diagonally in half and serve.