Super Bowl Recipes

Michael Chiarello's

Grilled Chicken Sandwich

with Grilled Mushroom Vinaigrette

(as seen at foodnetwork.com)

~  4 individual mini ciabatta loaves

~ 1/2 - 3/4 cup olive oil plus more for brushing the bread

~ salt & pepper

~  1 lb mixed fresh mushrooms (such as; chantrelles, shiitake, morels as well domestic)

~ 2 tsp finely chopped fresh thyme leaves

~ 1 T minced garlic

~ 1 T minced shallot

~ 2 T sherry vinegar

~ 2 T finely chopped fresh flat leaf parsley

~ 4 boneless, skinless chicken breast, halves

~3-4 c arugula or watercress

1.    Cut each ciabatta loaf in half.  Brush the inside of each half with olive oil and season salt and pepper.  Place on a baking sheet and set aside.

2.    Prepare the grill to medium heat.  Place the bread on the grill, away from the direct heat and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes.

3.   Leave the mushrooms whole and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic and salt and pepper to taste.  Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms) turning at least once, until browned and cooked through, about 7-8 minutes.

4.  In the marinade bowl, add the shallot, 1/2 cup of olive oil, vinegar, parsley, the remaining 1 teaspoon thyme and salt and pepper to taste.  Stir well. Let the mushrooms cool, finely chop and add to the marinade bowl.  Toss well.  (the mushroom vinaigrette may be made a day ahead of time, covered and refrigerator and bring to room temperature before serving).

5.  Sprinkle salt and pepper on both sides of the chicken.  Drizzle with a little olive oil.

6.  Place the chicken on the grill and cook until browned, about 2 minutes.  Turn over, move to the edge of the grill away from the direct heat, and continue to cook until opaque throughout, about 7 minutes.  Remove to a plate.

7.  In a bowl,  toss the arugula with the vinaigrette.  Slice the chicken breast crosswise at a 45 degree angle.  Pour any accumulated chicken juices into the mushrooms and stir.  Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken.  Divide the arugula among the sandwiches.  Place remaining slices of bread on top and serve immediately.

Super Bowl Recipes

Bobby Flay's 

Muffaletta

(as seen on the www.foodnetwork.com)

~ 1 cup mayonaise

~ 1/4 cup sherry vinegar

~ 2 T dijon mustard

~ 1 T  honey

~ 1 red onion, diced

~ 2 cups (each) picholine & cerignola olives, coarsely chopped  (found out Whole Foods & Bristol Farms)

~ 1 cup piquillo peppers, roughly chopped

~ 1 bunch flat - leaf parsley, roughly chopped

~ 1/4 cup  oregano leaves

~  kosher salt

~ freshly ground pepper

~ 1 muffaletta or small round Italian laaf

~ 2 oz each, thinly sliced Genoa salami, hot soppresata, Salchico de vic and other dry salami & serrano ham

~ 2 oz thinly sliced manchego cheese

1.  Whisk together the mayonaise, vinegar, mustard and honey in a large bowl.  Add the onion, olives, peppers, parsley and oregano; toss, and season to taste with salt & pepper.

2.  Slice the bread in half and pull some of the interior from the top half.  Spread some of the olive salad on each half.  You will probably have some salad left; it holds well in the refrigerator.

3.  Layer the meat and cheese on the bottom half, alternating layers of meat with thin layers of cheese.  Cover with the top half and press gently, slice and serve.

[8 servings]