Saturday, January 22, 2011
Open-faced Chicken Parmesan Sandwich
1 loaf whole-grain Italian bread ( I used a rustic Italian bread I found, it wasn't whole wheat)
2 cups jarred marinara sauce
4 5-oz cooked skinless boneless chicken breasts
4 cups baby spinach leaves (I didn't use the spinach, but I'm sure it would be great)
1 cup shredded part-skim mozzarella cheese (4 oz)
1/4 cup grated Parmesan cheese (3/4 oz)
Preheat the broiler.
Slice the bread in 1/2 lenghthwise, then in 1/2 again crosswise so you wind up with 4 pieces. Scoop out the bread to remove the soft inner portion and discard. Place the bread scooped side up on a baking tray. At this point, I put some extra virgin olive oil on the bread and toasted it slightly. This is not part of the recipe)Spoon 1/4 cup of sauce into each piece of bread. Lay a piece of chicken on top and cover with 1 cup of spinach leaves. Pour another 1/4 cup of sauce on top of the spinach, then sprinkle each sandwich with 1/4 cup of mozzarella and 1 tablespoon of Parmesan.
Broil until the spinach is wilted and the cheese is bubbly and browned, 4-5 minutes.
At this point, I added fresh tomatoes and avocados to the top.