Open face rosemary chicken sandwich on homemade focaccia - Tucson News Now

Open face rosemary chicken sandwich on homemade focaccia

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What's for Lunch

Chef: Jose Valenzuela

Enoteca

Open face Rosemary Chicken Sandwich on Homemade Focaccia

Ingredients:

1/4 cup mushrooms (Portobello, and Shitake)

1/2 cup Shallots

1 tsp garlic

6 cherry tomatoes cut in half

1/2 cup of cooked chicken

Pinch of Chile flakes

Pinch of rosemary

White wine (just to deglaze)

1 tsp of butter to finish

Salt and Pepper

2 slices of Swiss cheese

Aioli:

1/4 cup of roasted garlic

1 cup of mayo

1 tbs of fresh lemon juice

Procedure:

In a hot saute pan start by adding two table spoons of oil and mushrooms. Let the mushrooms cook for about 1-2 minutes until they start to brown. Next add the shallots and garlic and cook for another minute or two. Add tomatoes, chicken, Chile flakes, rosemary and season with salt and pepper. Deglaze with white wine and finish with butter. Top with Swiss cheese and throw place pan in a hot oven just long enough to melt cheese.

Toast or grill the focaccia, spread the aioli on and place a couple of leaves of spinach on it. Place the chicken saute on top and serve.

 

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