Elise's Chicken, Zucchini and Ricotta Sandwich
- 2 medium zucchini, shredded
- 2 teaspoons salt
- 1 tablespoon olive oil
- 15 ounces whole milk ricotta cheese
- 14 cup parmesan cheese
- 1 teaspoon lemon zest
- 1 loaf ciabatta, halved horizontally
- 2 large tomatoes, thinly sliced
- 1 lb chicken (deli sliced)
- 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.
- ).
- Heat oil in large skillet over medium heat.
- Add zucchini and saute 2 minutes.
- Remove pan to a bowl, cool slightly.
- Add ricotta, Parmesan and lemon zest to zucchini.
- Stir to blend.
- Season to taste with salt and pepper.
- 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.
- 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.
zucchini, salt, olive oil, milk ricotta cheese, parmesan cheese, lemon zest, tomatoes, chicken
Taken from www.food.com/recipe/elises-chicken-zucchini-and-ricotta-sandwich-392027 (may not work)