When I was sitting at my hair ladies waiting for the hair dye to soak in, I read the Better Homes & Garden magazine she had there. It had this similar recipe, but I was unable to remember exactly what was on the sandwich. So, I made my own version.
Muffalata is an Italian style sandwich topping made with a blend of imported olives, fresh veggies and seasonings in pure veggie oil. It’s a pickled product.
Grill chicken breasts, seasoned with salt and pepper. Take stems off portobello mushrooms and wipe down with moist paper towel. Season with olive oil, salt and pepper. Grill, dark side down, for 5 minutes. Cut slices of Italian bread in 1 1/2 inch slices, brush olive oil on both sides. Grill bread for about 2 minutes on each side.
Spread Muffalata on bottom slice of bread then top with chicken breast. Layer another piece of bread and top with sliced portobello mushrooms.
You can experiment with this one. I think next time I will either pound the chicken to thin it, or use tenders instead. I might also spread more of the Muffalata on it next time.
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