Culinary Institute of New Orleans - Grilled Chicken Muffuletta

Culinary Insitute of New Orleans

Grilled Chicken Muffuletta
Serves 4 - (1/4 loaf portions)

1 each Large Round Italian Bread Loaf (12”)
1 oz. Extra Virgin Olive Oil
2 Chicken Breasts (grilled, juliened)
3 slices Swiss Cheese
3 slices Provolone Cheese
1 cup Olive Salad (recipe to follow)

Méthode:
Slice the bread in half horizontally to receive the sandwich, creating a top and bottom. Drizzle the olive oil on the inside of the bread. Arrange the chicken on the bottom slice, then the cheese and then top with the olive salad. Cut the sandwich into 4 wedges and serve.

Olive Salad
1/4 cup Roasted Red Bell Pepper (julienne, halved)
1/4 cup Roasted Green Bell Pepper (julienne, halved)
1/4 cup Roasted Yellow Bell Pepper (julienne, halved)
1/2 cup Cauliflower (florets)
1/4 cup Carrots (peeled, channeled, sliced)
1/4 cup Carrots (strings from channels)
1/2 cup Celery (deveined, sliced thin, bias cut)
1 cup Olives (small, pimento stuffed, crushed)
1/4 cup Artichoke Hearts (marinated, crushed)
1/4 cup Cocktail Onions (crushed)
4 tbsp. Red Wine Vinegar
1/4 cup Capers (rinsed, drained)
1/4 cup Calamata Olives (pitted, sliced)
1/4 cup Italian Parsley (fresh, chopped)
1/2 cup Extra Virgin Olive Oil
1 tbsp. Garlic (fresh, minced)
1 tbsp. Thyme (fresh, fine chopped)
1 tbsp. Sage (fresh, fine chopped)
1 tbsp. Rosemary (fresh, fine chopped)
1 tbsp. Oregano (fresh, chopped)
1 tbsp. Basil (fresh, chopped)
1 tbsp. Salt
2 tbsp. Pepper (coarse ground black)

Méthode:
Combine all ingredients. Mix thoroughly. Marinate 20 minutes. A food processor may be used on pulse to rough-cut into large pieces.