Stefano Faita

Family-Sized Grilled Chicken Picnic Sandwich

By In The Kitchen With Stefano Faita


Grilled Chicken

4 chicken breasts
4 tbsp. olive oil
1 tsp. herbes de Provence
1 garlic clove, chopped
Salt and freshly ground pepper, to taste

Slow-Roasted Grape Tomatoes
1 pint grape tomatoes
Sea salt, to taste
1 tbsp. chopped basil, to taste
Olive oil, for drizzling

Olive Tapenade
3/4 cup pitted black olives, such as niçoise or kalamata
3 tbsp. capers
2 garlic cloves
2 tbsp. fresh chopped thyme
2 tbsp. lemon juice (about juice of 1/2 lemon)
Freshly ground pepper, to taste
Pinch hot pepper flakes (optional)
1/4 cup extra virgin olive oil, or as needed

1 rustic round loaf of bread, about 12-inch in diameter
1 to 2 tbsp. extra virgin olive oil, for drizzling
1 tbsp. red wine vinegar, for drizzling
1 cup basil leaves, roughly torn
2 cups arugula
1/2 small red onion, thinly sliced
5-inch wheel brie, sliced


Grilled Chicken
Slice chicken in half horizontally. Add to bowl or shallow baking dish. Add olive oil, garlic, herbes de Provence, and salt and pepper. Toss to coat.

Preheat grill to high. Clean and oil grill.

Add chicken to grill. Reduce heat to medium. Cook, turning once, until chicken is cooked through, about 3 to 4 minutes per side, depending on thickness.

Slow-Roasted Grape Tomatoes
Preheat oven to 300 degrees F.

Add grape tomatoes, sea salt and basil to a bowl. Drizzle generously with olive oil. Toss to combine. Transfer to baking tray. Roast until tomatoes are semi-dry and skins start to wrinkle, about 1 hour.

Olive Tapenade
Add olives, capers, garlic, thyme, rosemary, lemon juice, pepper, hot pepper flakes and olive oil to food processor. Puree until smooth paste forms, adding more olive oil if needed. Taste and adjust for seasoning.

Cut bread in half, horizontally. Hollow out the bread, leaving a 1-inch border. Drizzle each piece of bread with olive oil and then red wine vinegar.

Spread Olive Tapenade over bottom half of bread. Add layer of basil, grilled chicken, Slow-Roasted Grapes Tomatoes, arugula, brie and red onion. Top with remaining half of bread.

Wrap sandwich tightly with plastic wrap. Press down on sandwich. Let stand in fridge for 1 to 2 hours to develop more flavour. Cut into 4 to 6 wedges.

Yield: 4 to 6 servings