Today's Coastal Cooking recipe is courtesy of Scott Cowell of Melville Grille in Portsmouth via our weekly Rhode Show segments, which premiere Tuesdays at 9am.
For The Creamy Goat Cheese Dressing
- 2 cups Raspberry Vinegar
- 1 cup Extra Virgin Olive Oil Pinch Kosher Salt Pinch Black Pepper
- 8 oz Goat Cheese
In a mixing bowl add vinegar, salt and pepper. Slowly drizzle olive oil into mixture, whisking until thoroughly incorporated and ever-so thick. Add goat cheese and whisk until smooth. Chill until ready to assemble sandwiches.
For The Sandwiches
- 4 8-oz boneless Chicken Breasts, trimmed even (butterflied)
- 2 cups Baby Arugula
- 1 cup Dried Cranberries
- 4 Fresh Ciabattas
- 2 oz Olive Oil
- Pinch Salt
- Pinch Pepper
How To Make It
Rub chicken with olive oil, salt and pepper and grill on medium heat. Split ciabattas and toast on grill until lightly browned and remove. Generously brush both sides of the ciabatta with the Creamy Goat Cheese Dressing and distribute craisins evenly between the sandwiches. When chicken is thoroughly cooked place on the bottom side of the ciabatta. Top with the baby arugula and other side of the ciabatta, cut in half and serve.