Chicken cutlet meets roasted tomato. Brie tags along and it’s a marriage made in heaven. At times, we all like to kick back and have a casual meal. Maybe you’re in the mood to have a bowl of your favorite soup. But would just like a little something special to go with it. Especially, if your friends are joining you. A sandwich is just the thing but why mess with assembling multiple individual servings. Make a sandwich loaf. Put the whole thing together, slice as you like and that’s it.
I used a roasted garlic ciabatta loaf that I purchased at my local market. Don’t you just love the artisan breads that are available to us these days?
When I am making chicken cutlets for dinner, I always make extra. Always. Slice some up to add to your next green salad. That salad will become a meal. Top a few cutlets with mozzarella and marinara …add some pasta and you have dinner. Heat some on a tray in the oven and use them to build an epic sandwich. Like here.
If you don’t have breaded chicken cutlets on hand, don’t worry. You can use the breast meat from a rotisserie chicken. You will still have a delicious combo.
You’ll begin building your creation with a layer of roasted tomatoes. If you have some on hand in the fridge, you’re good to go. If not, here’s the recipe for the slow roasted variety. You may be short on time. If so, here’s a quicker version…
Heat a teaspoon of olive oil in a large ovenproof skillet over medium-high heat. Add 2 cups halved cherry or grape tomatoes. Sauté for about 5 minutes. Remove from heat and stir in 2 tablespoons aged balsamic vinegar. Season with salt and freshly ground black pepper. Bake in a 300°F oven for 15 minutes. Keep warm.
This is topped off with a creamy spread of mayonnaise and whole-grain mustard. If you’re not a fan of mayo, use the spread of your choice. Assemble your loaf just before serving …it goes together easily. Be sure that the chicken cutlets are warm as well as the roasted tomatoes. The cheese is layered between the two and the resulting “melt” is wonderful.
chicken & brie ciabatta loaf
- 1/4 cup mayonnaise
- 1 tablespoon whole-grain Dijon mustard
- 1 garlic clove, minced
- 1 16-ounce loaf ciabatta bread, cut in half horizontally
- 10 ounces slow roasted tomatoes, warmed
- 3.5 ounces Brie cheese, sliced
- 14 to 16 ounces warmed breaded chicken cutlets
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon aged balsamic vinegar
- 1/8 teaspoon kosher salt
- 2 cups baby arugula
Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over the top half of the bread loaf.
Spread warm roasted tomatoes in a single layer to cover the bottom half of the bread loaf. Arrange sliced Brie over tomatoes. Top with warm chicken cutlets.
Combine 2 teaspoons olive oil, 1 teaspoon balsamic vinegar and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add arugula and toss gently to coat. Top chicken with arugula mixture.
Cover with top half of the bread loaf. Cut loaf into 6 to 8 pieces. Serve immediately.