An Expert Sandwich

I had an expertly made sandwich a few weeks ago on a jaunt in Brooklyn with a few equally enthusiastic epicureans. The sammy was made by Joe Caputo of Caputo’s fame, but my crew had so much of a say in what went into the mix that we decided we should take a little credit for the combination.

Start with a fluffy ciabatta flecked with bits of rosemary and made with a small portion of wheat flour along with the traditional white. Bread and fry an inch-thick slice of a breast of chicken. Allow it to cool and lay it onto the bottom half of your bread. Then, slice some fresh, preferably house-made mozzarella. Lay the slices on top of the chicken. Take some good quality, jarred sun-dried tomatoes, and cover the cheese with them, allowing for the jus from the jar to drip over everything. Cover the stack with the top piece of rosemary ciabatta and sliced it in two.

Eat one half now and save the other one for later.