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Chicken Or Turkey Sandwiches With Olive Tapenade & Cheese

Created by ForeverMama on September 20, 2021

3 tablespoons olive oil
1 to 2 ounces oil-packed anchovy fillets (to equal 2 anchovies. Weight is a guestimate.)
1 garlic clove (mashed to a paste)
8 ounces kalamata olives (pitted olives, drained)
2 tablespoons capers, rinsed
1 tablespoon fresh lemon juice
1 tablespoon thyme leaves
Kosher salt and freshly ground black pepper

1 loaf (372 grams) ciabatta bread loaf (halved lengthwise, 12-inch bread loaf)
4 ounces goat cheese (softened)
1/2 cucumber, thinly sliced
1/2 cup roasted red peppers (cut into 1/4-inch strips, jarred peppers)
1/2 red onion (small onion, thinly sliced lengthwise)
4.5 ounces cooked rotisserie chicken (shredded to equal to 1 1/2 cups, weight is a guestimate, therefore, measure per cups)
1 cup arugula, loosely packed

Step 1: In a small skillet, heat the olive oil over medium. Add the anchovies, and cook, stirring to break them up, for 2 minutes. Add the garlic, and cook, stirring until tender, about 2 minutes. Scrape the oil into a food processor along with the olives, capers, lemon juice, and thyme, and purée until chunky. Scrape the tapenade into a bowl and season with salt and pepper.
Step 2: To assemble the sandwich, spread the tapenade over the inside of both halves of bread. Spread the goat cheese over the bottom half, followed by the cucumber slices, pepper strips, onion slices, chicken, and arugula. Cover with the top half of bread, and wrap the sandwich in plastic wrap.
Step 3: Place a large cast iron skillet on top of the sandwich to weigh it down. Let the sandwich stand for at least 20 minutes to marry flavors before serving, or refrigerate overnight.