Basque Chicken Baguette

Name: Basque Chicken Baguette
Ingredients: 1 (10 -12 ounce) baguette; 3 ounces provolone cheese (3 thin slices) or 3 ounces mozzarella cheese (3 thin slices); 2 cups torn fresh spinach; 1 (7 ounce) envelope cooked chicken breasts (foil pouch); 2 large plum tomatoes, thinly sliced; 3 large radishes, sliced; 3 tablespoons sliced black olives; fresh ground pepper; 1 garlic clove, peeled; 1 cup fresh basil leaf, lightly packed; 14 cup olive oil; 1 tablespoon capers, drained; 1 tablespoon balsamic vinegar; 2 teaspoons Dijon mustard

14 ingredients

12 steps

Ingredients

1 (10 -12 ounce) baguette
3 ounces provolone cheese (3 thin slices) or 3 ounces mozzarella cheese (3 thin slices)
2 cups torn fresh spinach
1 (7 ounce) envelope cooked chicken breasts (foil pouch)
2 large plum tomatoes, thinly sliced
3 large radishes, sliced
3 tablespoons sliced black olives
fresh ground pepper
1 garlic clove, peeled
1 cup fresh basil leaf, lightly packed
14 cup olive oil
1 tablespoon capers, drained
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard

Directions

1

Basil Dressing: In a food processor with the metal blade, process all the ingredients until well blended.
2

To make sandwich: Cut the bread in half horizontally; hollow out the top and bottom, leaving a 1/2 inch shell.
3

(It may be easier if you cut the bread crosswise into 2 loaves.)
4

Spread the dressing over the inside of the top and bottom.
5

Layer the cheese, spinach, tuna, tomatoes, radishes, and olives in the bottom.
6

Sprinkle with pepper.
7

Cover with bread top.
8

Wrap in plastic wrap or foil and place on a baking sheet.
9

Top with another baking sheet and weigh down heavily with cans or weights for 1 hour.
10

Remove the weights and serve immediately or refrigerate until serving.
11

Before serving, if desired, crisp up the bread by baking the loaf at 450 degrees for 5 to 10 minutes.
12

To serve, cut the loaf crosswise into 2-inch slices.