Serves
4-6
For your next picnic, don’t make individual sandwiches — make one family-sized sandwich that the whole family will enjoy!
Chef Stefano Faita shows us how to make a mouth-watering summer sandwich with grilled chicken, roasted grape tomatoes, and olive tapenade. No need to cut individual slices of bread to pack your cooler, as this sandwich is stuffed between an entire loaf of bread. Although it’s family-sized, this sandwich is so delicious that you might not want to share it at all!
INGREDIENTS
- 4 chicken breasts
- 4 tbsp olive oil
- 1 tsp herbes de Provence
- 1 chopped garlic clove
- Salt and pepper, to taste
Slow-Roasted Grape Tomatoes
- 1 pint grape tomatoes
- Sea salt, to taste
- 1 tbsp chopped basil, to taste
- Olive oil, for drizzling
Olive Tapenade
- 3/4 cup pitted black olives such as nicoise or kalamata
- 3 tbsp capers
- 2 garlic cloves
- 2 tbsp fresh chopped thyme
- 2 tbsp lemon juice
- Freshly ground pepper, to taste
- A pinch of hot pepper flakes (optional)
- 1/4 cup extra virgin olive oil, or as needed
For Assembly
- 1 rustic round loaf of bread, cut about 12-inch in diameter
- 1-2 tbsp extra virgin olive oil, for drizzling
- 1 tbsp red wine vinegar, for drizzling
- 1 cup roughly torn basil leaves
- 2 cups arugula
- 1/2 small red onion, thinly sliced
- 1 5-inch wheel of brie, sliced
METHOD
Grilled Chicken
- Slice chicken in half horizontally. Add to bowl or shallow baking dish. Add olive oil, garlic, herbes de Provence, and salt and pepper. Toss to coat.
- Preheat grill to high. Clean and oil grill.
- Add chicken to grill. Reduce heat to medium. Cook, turning once, until chicken is cooked through, about 3 to 4 minutes per side, depending on thickness.
Slow-Roasted Grape Tomatoes
- Preheat oven to 300 degrees F.
- Add grape tomatoes, sea salt and basil to a bowl. Drizzle generously with olive oil. Toss to combine. Transfer to baking tray. Roast until tomatoes are semi-dry and skins start to wrinkle, about 1 hour.
Olive Tapenade
- Add olives, capers, garlic, thyme, rosemary, lemon juice, pepper, hot pepper flakes and olive oil to food processor. Puree until smooth paste forms, adding more olive oil if needed. Taste and adjust for seasoning.
Assembly
- Cut bread in half, horizontally. Hollow out the bread, leaving a 1-inch border. Drizzle each piece of bread with olive oil and then red wine vinegar.
- Spread Olive Tapenade over bottom half of bread. Add layer of basil, grilled chicken, slow-roasted Grapes Tomatoes, arugula, brie and red onion. Top with remaining half of bread.
- Wrap sandwich tightly with plastic wrap. Press down on sandwich. Let stand in fridge for 1 to 2 hours to develop more flavour. Cut into 4 to 6 wedges.