Chicken Clubs A La Provençale

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

I’ve never had a sandwich like this when in southern France, but the ingredients are redolent of Provence. Creamy goat cheese, fresh herbs, roasted red peppers, and mesclun greens are combined with roasted chicken and served on slices of country French bread. These sandwiches are filling enough for a substantial lunch or a light supper. If you don’t have any leftover roasted or grilled chicken on hand, buy a roasted chicken from a local supermarket to save time.

Ingredients

• 10   to 11 ounces soft creamy goat cheese
• 3   tablespoons chopped niçoise or kalamata olives
• 2½ tablespoons chopped fresh basil
• 1   tablespoon drained, chopped capers
• 2½ teaspoons chopped fresh thyme
• 2   teaspoons minced garlic
• 1   teaspoon freshly ground black pepper
• 8   ½-inch-thick slices crusty country French bread, lightly toasted
• 8   to 10 ounces roasted or grilled chicken, sliced
• 1   7-ounce jar roasted red peppers
• 1⅓ to 1½ cups loosely packed mesclun greens or mixed baby greens
• 2   teaspoons olive oil
• 1   teaspoon fresh lemon juice
• Salt
• Freshly ground black pepper

Directions

1. TO MAKE THE GOAT CHEESE SPREAD: Combine all ingredients in a nonreactive bowl and mix well to blend. (The spread can be made 1 day ahead; cover and refrigerate.)
2. TO MAKE THE SANDWICHES: Spread all the bread slices evenly on 1 side with the goat cheese mixture. (Depending on the size of your bread slices, you may not need to use all of the spread; save extra for another use. It is good on crackers or stuffed into cherry tomatoes.)
3. Arrange chicken on 4 of the slices.
4. Drain, rinse, and pat the peppers dry, and use just enough to make an even layer over the chicken on each sandwich. (You may not need to use all of the peppers; save extras for another use.)
5. Toss the greens with the olive oil and lemon juice, and season generously with salt and pepper.
6. Divide greens and mound on top of peppers.
7. Cover sandwiches with remaining bread slices.
8. Cut each sandwich in half and skewer halves with toothpicks, if desired.
9. Serve immediately.

YIELD: SERVES 4