Ingredients
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2 TChef's Line Chipotle Aioli, divided
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1 TMonarch Caesar Dressing
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¾ cCross Valley Farms Organic Spring Mix
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4-5 slicesRoseli Whole Milk Fresh Mozzarella Cheese
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1 ea.Chef's Line Italian Chicken Breast Cutlet
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1 ea.Chef's Line Artisan Sourdough Focaccia
PREPARATION
- Cut focaccia into equal sandwich portions. Slice one focaccia portion in half to create a top and bottom.
- Fry the chicken cutlet according to recommended cooking instructions and set aside.
- Toast the focaccia top and bottom halves and place on a flat surface.
- Spread half of the chipotle aioli on the top half and the remaining half on the bottom half of the focaccia.
- In a mixing bowl, lightly toss the organic spring mix with Caesar dressing.
- Starting with the bottom piece of focaccia, layer sliced mozzarella, dressed spring mix and the chicken cutlet.
- Top with the remaining focaccia half and cut the sandwich in half before serving.