Tuesday, June 8, 2010

Basil Pesto Chicken Sammie on Foccacia

This is a replica of the sub that DH & I picked up at Caputo's over the weekend to split, as we were hungry and had skipped lunch. And hadn't had dinner yet. It was around 8 p.m. He kept coming back to that sandwich, so I told him to grab and we were going home. To eat it. And it was heavenly.

Not one of my cheaper recipes, and though the portions seem small (compared to my usual), the flavor more than makes up for it!

1 4-pack small foccacia breads (about 5" around)($1.99)
1/2 rotisserie chicken, cut in thick slices (white meat only) ($2.79)
4 T. fresh basil, chopped ($2.00)
1 T. dried parsley ($.05)
2 T. olive oil ($.39)
1 small clove garlic, minced ($.10)
4 slices havarti, thin sliced ($.75)
4 slices provolone, thin sliced ($.50)
2-3 C. finely shredded lettuce ($.79)

Cut each foccacia bread in half (like a bun). Combine olive oil, basil, garlic, and parsley. Spread on open sides of bread. Layer one slice of havarti, 1/4 of chicken mixture, top with provolone cheese and lettuce. Repeat for remaining foccacias.

Yields = 4 sammies
Cost: $9.36
Cost per sammie: $2.34

For an appetizer, cut each sammie in quarters, hold together with a fancy toothpick.

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