Chicken Parm Stuffed Sourdough Sandwich

Cook Time
30

Large Boule

Product Image
Goldminer Large Boule Packaging
Subtitle
NET WT 24OZ (680 g)
Allergens
CONTAINS WHEAT. MAY CONTAIN SOYBEAN, EGGS AND TREENUTS.
Ingredients
UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, ENRICHED WHEAT FARINA (FARINA, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, YEAST.
Product Category
Boules
Import ID
1021

Ingredients

  • 1 California Goldminer® Sourdough Large Boule
  • 1 cup marinara
  • 8 oz. Mozzarella cheese
  • ½ cup pesto
  • 2 breaded chicken breasts, thinly sliced
  • ½ cup shredded Parmesan
  • 3 tbsp. butter, melted
  • 1 tbsp. powdered Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tbsp. fresh basil, chopped

Directions

  1. Preheat oven to 350°F. Slice the top off the bread bowl and set aside. Scoop out the inside, leaving a ½-inch thick dam all around the boule.
  2. Inside the boule, layer half the marinara, Mozzarella cheese, pesto, breaded chicken slices and shredded Parmesan. Repeat these layers a second time, and cap with the top of the boule.
  3. Wrap the boule in foil and place a heavy book or skillet on top for 10-15 minutes. This helps press the ingredients together.
  4. In a small bowl, combine melted butter, powdered Parmesan cheese, garlic, basil and black pepper. Mix until well-combined. Remove the foil from the top of the bread boule and brush mixture evenly over the top.
  5. Place boule on a foil-covered pan and bake for 30 minutes.
Servings
6
Course
dinner
lunch