Absolutely delicious. Takes a bit of time, but well worth it.
- 2 boneless, skinless chicken breasts, 6 to 8 ounces each
- 1 cup extra-virgin olive oil, plus additional for brushing
- Kosher salt and freshly ground black pepper
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 2/3 cup chopped pimiento-stuffed green olives
- 2/3 cup pitted chopped Niçoise or kalamata olives
- 2/3 cup diced red bell pepper
- 1 tablespoon drained capers, chopped
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 clove garlic, minced
- 1 Italian bread boule or any rustic round loaf
- 2 teaspoons red wine vinegar
- 1 teaspoon dried oregano
- 1/4 pound Genoa salami, thinly sliced
- 1/4 pound hot capicola (also known as coppa), thinly sliced
- 1/4 pound mortadella, thinly sliced
- 1/4 pound prosciutto di Parma, thinly sliced
- 1/4 pound provolone cheese, thinly sliced
- 1/4 pound Swiss or Gruyère cheese, thinly sliced
Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot. Or, heat the broiler.
Lay the chicken breasts in a shallow dish and pour ¹/³ cup of the olive oil over them. Season the chicken with salt and pepper.
Grill the chicken breasts, turning 2 or 3 times, for 12 to 15 minutes, until cooked through and an instant-read thermometer inserted in the thickest part registers 165°F. Let cool, then cut into ½-inch pieces.
In a mixing bowl, toss the chicken with the remaining ²/³ cup olive oil, 1 tablespoon of the vinegar, the pimiento, Niçoise olives, red pepper, capers, basil, parsley, and garlic.
Cut the bread in half crosswise, as if you were slicing a large hamburger bun. Brush the insides with olive oil and grill for 3 to 4 minutes. Begin with the crust side down and turn about halfway through so that the oil-brushed sides are down. Remove from the grill and sprinkle the cut sides with the remaining 2 teaspoons vinegar and the oregano.
Spread half of the chicken salad over the bottom half of the loaf. Make sure to include all of the delicious juices. Layer all the cured hams, sausages, and cheeses on top of the salad. Top with the remaining chicken salad. Place the top half of the bread on the sandwich. Wrap tightly in plastic and refrigerate for 2 to 3 hours.
To serve, slice into 4 wedge-shaped sandwiches.
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Submitted By: Karen Ciancio