Grilled Chicken Sandwich with Ricotta and Zucchini

Circle B Kitchen

2 medium zucchini, shredded

2 teaspoons salt

1 tablespoon olive oil

1 15-ounce container whole-milk ricotta cheese

1/4 cup freshly grated Parmesan cheese

1 teaspoon grated lemon peel

4 5x4-inch pieces focaccia or ciabatta bread, halved horizontally

2 large tomatoes, thinly sliced

4 roasted chicken breasts, skinned, boned, thinly sliced crosswise(I pounded the chicken breasts down a little and then grilled them)

1 Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid. (Can use a potato ricer.)

2 Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes ((I skipped this step. The zucchini doesn't really need cooking). Remove pan to a bowl, cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper.

3 Preheat broiler. Arrange bread pieces cut side up on baking sheet. Broil bread just until lightly toasted. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.

4 Top 4 bread pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 bread pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.

Makes 4 servings.