TRAMEZZINI DI POLLO (CHICKEN CLUB SANDWICHES)
Makes: 2 loaves of sandwiches
8 thin slices prosciutto
(about 1/4 lb/114 g)
12 slices of square-shaped sandwich bread such as Pane al Latte, crusts removed
1/2 cup (125 mL) mayonnaise 2 1/2 tsp (12.5 mL) smoked Spanish paprika
1/2 cup (125 mL) soft goat cheese, such as chèvre
1/2 cup (125 mL) thinly sliced roasted red peppers
2 cups (500 mL) shredded or pulled roast chicken, white and dark meat
16 large fresh basil leaves quick-pickled fennel (see recipe)
1. Heat the oven to 400 F (205 C). Place the slices of prosciutto on a sheet pan. Place the bread on a separate sheet pan. Bake together until crispy, 10 or 11 minutes. Meanwhile, combine the mayonnaise and paprika and set aside.
2. Line up the toast slices on a work surface so that they are three high and four across. This will help you keep track of which slices are on the bottom, in the middle, and on top. Slather all the top and bottom slices with a layer of paprika mayonnaise. Put a thin spread of goat cheese on the middle slices. Top with a few pieces of roasted red pepper.
3. Cover each bottom slice with 1/4 cup (60 mL) of chicken and a prosciutto crisp. Put the middle slice on top of the prosciutto, red pepper side up. Add 1/4 cup (60 mL) of chicken and another piece of prosciutto. Top with four basil leaves, a tsp (5 mL) of pickled fennel, and the top slice of bread (mayonnaise side down). Secure the sandwiches with a toothpick or skewer. Slice each sandwich in half diagonally and serve.
1. Remove the stalk and root from the fennel bulb and use a knife or mandoline to slice it about 1⁄8 in. (0.3 cm) thick. Place the fennel in a small glass or ceramic bowl. Bring the vinegar, sugar, and salt to a boil in a small saucepan. Stir to dissolve the sugar and then pour the vinegar over the fennel. If the fennel isn’t completely covered, that’s fine — the fennel will slip below the surface as it cools. Allow to cool completely and then eat or refrigerate, covered, for up to a month.