- Single dish
- MEDIUM
- 65 min
Club Sandwich on Rye with Chicken and Nonno Nanni Cheese Slices
8 Nonno Nanni Cheese Slices
200 g valerian leaves
12 cherry tomatoes
500 g rye sandwich bread
1 chicken breast
1 garlic clove
50 g oil
200 g coarse salt
sale to taste
pepper to taste
bay leaves, sage, mint and rosemary
Nonno Nanni Cow's Milk Caprino is the perfect cheese for those who love an intense, characteristic flavour
Method
Clean the chicken breast and cover it with coarse salt for about 30 minutes. In the meantime, chop 1/4 bay leaf, one sage leaf, one mint leaf and a spring of rosemary. Take the chicken out of the salt, rinse it under running water, then dry carefully. Sauté the garlic clove in a non-stick pan with a little extra virgin olive oil, remove the garlic and then roast the chicken breast. Put it in the oven at 130°C with the chopped herbs for 15 minutes. Take it out of the oven, let rest until cool and then refrigerate. Cut the cherry tomatoes into wedges and dress with oil, salt and pepper. Tear up the salad leaves and dress these too. Cut the bread into 6 thick slices (about 1 cm), spread oil and garlic on each slice. Toast in the oven at 200°C. Slice the chicken and build a triple-decker sandwich with Nonno Nanni Cheese Slices, tomatoes, valerian and chicken. Bake at 200°C for 5 minutes. Cut each sandwich in half and serve.
Cow's Milk
Caprino
