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French
Chicken & Brie Picnic Sandwich
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Ingredients:
12 oz. Il de France
Brie, well chilled |
6 cooked skinless,
boneless chicken breasts (grilled or
sautéed) |
1 Tbsp. extra virgin
olive oil |
3 Tbsp. minced shallots |
1/4 cup balsamic vinegar |
| 2/3 cup light mayonnaise |
| 1 tsp. dried tarragon |
| 6 hero rolls, split and lightly toasted |
| 1 1/2 cups sliced pitted black olives |
| 12 strips roasted red peppers, chopped |
| 1 bunch arugula |
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Directions:
- Cut Brie into six
equal slices and set aside. In a medium
skillet, sauté shallots in oil for
one minute, then add vinegar. Cook, scraping
bottom of pan frequently, until liquid
is reduced slightly and a bit syrupy. Cool,
then stir in mayonnaise and tarragon. Spread
mayonnaise mixture evenly on the cut sides
of each roll, and sprinkle the bottoms
equally with olives and chopped red peppers.
Place the chicken on the bottom of the
roll, and top with a slice of Brie and
arugula. Cover with roll tops, and wrap
tightly in foil. Refrigerate until ready
to serve or store in a cooler for picnic
transport.
- Makes six sandwiches
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