Deli Chicken Bruschetta Knife & Fork Sandwich

YIELD: 12 servings

6 oz. baby spinach, washed and dried
6 oz. spring lettuce mix, washed and dried
12 panini bread slices
Nonstick cooking spray, as needed
12 grilled or roasted boneless chicken breasts
6 oz. julienned roasted red bell peppers
12 oz. commercial bruschetta topping
4 Tbsps. shredded Parmesan
48 fresh carrot sticks, 3/8” by 4”

1. Combine spinach and spring mix; reserve.

2. Per order: Spray 1 side of panini bread with cooking spray. Griddle or use panini press to grill 1 side of bread.

3. Slice 1 chicken breast on a bias. Place bread on plate with griddled side up. Top with 1 oz. mixed greens. Layer chicken-breast slices atop greens. Top with 1/2 oz. roasted peppers and 2 Tbsps. bruschetta topping. Garnish with 1 tsp. Parmesan. Serve immediately with 4 carrot sticks.

Recipe and photo: Sodexo Corporate Services