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Sunday Supper & More

Pressed chicken sandwiches

(Sally Pasley Vargas for The Boston Globe)
December 1, 2010

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Serves 4

1 baguette, cut into 4 lengths or 4 sub rolls
1 cup vegetables with their sauce
4 chicken thighs, meat shredded
8 slices provolone

1. Cut the baguette into 4 even-size pieces and halve each horizontally or halve the sub rolls horizontally.

2. With tongs, remove the vegetables from the sauce. In a bowl, combine the chicken with enough sauce to moisten it. Spread it over the bottom half of each roll. Top with a large spoonful of leftover vegetables and 2 slices of provolone. Cover with the other half of the bread.

3. Heat a large nonstick or cast-iron skillet over medium heat. When the pan is hot, add the sandwiches and another heavy skillet. The bread will flatten under the weight. Cook for 5 minutes or until the undersides are brown. Turn and continue cooking for 3 minutes or until the sandwiches are hot and the cheese melts. If using a sandwich press or panini maker, follow the manufacturer’s instructions. Halve the sandwiches.

Sally Pasley Vargas