Go Back
Print

chicken & brie ciabatta loaf

Chicken cutlet & roasted tomato topped off with yummy melted Brie. Add a layer of crispy dressed arugula and it's a masterpiece.

Servings 6 to 8 servings
Author Rosemary Stelmach

Ingredients

  • 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

Instructions

  1. Combine mayonnaise, mustard, and garlic in a small bowl.  Spread mayonnaise mixture evenly over the top half of the bread loaf.

  2. 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.   

  3. 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.

  4. Cover with top half of the bread loaf.  Cut loaf into 6 to 8 pieces.  Serve immediately.

Recipe Notes

To make ahead of time: Assemble sandwich loaf without the arugula. Wrap in foil. Heat in a 275°F oven until warmed throughout. Add the dressed arugula just before serving.