Elise's Chicken, Zucchini And Ricotta Sandwich

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 2 medium zucchini, shredded
• 2 teaspoons salt
• 1 tablespoon olive oil
• 15 ounces whole milk ricotta cheese
• 1/4 cup parmesan cheese
• 1 teaspoon lemon zest
• 1 loaf ciabatta, halved horizontally
• 2 large tomatoes, thinly sliced
• 1 lb chicken (deli sliced)

Recipe

• 1 mix zucchini and salt in medium bowl.
• 2 transfer to colander; set over bowl. let stand 15 minutes to drain liquid from zucchini.
• 3 rinse and drain zucchini. squeeze zucchini to remove liquid. (can use a potato ricer.).
• 4 heat oil in large skillet over medium heat.
• 5 add zucchini and sauté 2 minutes.
• 6 remove pan to a bowl, cool slightly.
• 7 add ricotta, parmesan and lemon zest to zucchini. stir to blend.
• 8 season to taste with salt and pepper.
• 9 preheat broiler.
• 10 arrange bread pieces cut side up on baking sheet.
• 11 broil bread just until lightly toasted.
• 12 spread ricotta mixture generously over 8 focaccia pieces.
• 13 broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
• 14 top 4 bread pieces with tomato slices, then with chicken slices, dividing equally.
• 15 sprinkle with salt and pepper.
• 16 cover with remaining 4 bread pieces, ricotta-mixture side down.
• 17 cut sandwiches diagonally in half and serve.