I’ve held onto and been drooling over the anticipation of this recipe since I came across it in the September issue of Better Homes and Gardens. Although I executed the recipe as it was created by BHG and as it is written below, I would increase the amount of grapes from 1/2 cup to 1 cup as they add great juicy flavor to the sandwich overall.
Prep Time 2 Minutes
Cook Time 15 Minutes
Makes 4 Servings
Ingredients:
2 tbsp olive oil
14 oz chicken tenders
2 cups seedless red grades, halved
6 cups fresh baby spinach
2 tbsp red wine vinegar
1 18 inch loaf baguette-style French bread
4 oz provolone cheese, thinly sliced
Directions:
1. Preheat oven to broil. Line a baking pan with aluminum foil; lightly brush with olive oil.
2. Place chicken tenders and halved grapes in a single layer in the pan. Drizzle with remaining olive oil. Lightly sprinkle with salt and pepper. Broil 2 to 3 inches from the top of the oven for 10-15 minutes until the chicken is cooked through.
3. In a large bowl, toss spinach, chicken, grapes, pan juices, and red vinegar.
4. Cut baguette into 4 equal portions. Slice each portion open but still keeping both halves attached. Top with provolone and broil 2 minutes to melt the cheese.
5. Top baguette and cheese with the chicken salad mixture to create a makes-me-feel-like-I’m-back-in-Italy sandwich.
