Grilled Chicken, Cos, and Tomato Bruschetta

Ingredients for Grilled Chicken, Cos, and Tomato Bruschetta

• 1 (1/2-inch-thick) centre slice from a round Italian loaf of bread

• 1 tablespoon extra-virgin olive oil plus additional for brushing

• 45ml mayonnaise

• 2 cucchiaini di senape di Digione

• 2 tablespoons grated parmesan

• 1/2 teaspoons grated lemon zest

• 1 chicken cutlet (about 1/4 inch thick)

• 1 plum tomato, halved lengthwise

• 1/4 teaspoons herbes de Provence or dried thyme

• 1/4 head cos (quarter head lengthwise), tough outer leaves removed and root end kept intact

• 1 teaspoon fresh lemon juice

• 1 garlic clove, halved crosswise

Preheat grill.

Brush both sides of bread with oil, then put bread on a large baking sheet.

Stir together mayonnaise, mustard, cheese, and zest in a small bowl, then coat top of cutlet with about 2 tablespoons sauce, reserving remaining sauce. Transfer chicken to baking sheet.

Brush cut sides of tomato with oil and season with salt and pepper, then sprinkle with herbes de Provence. Transfer to baking sheet.

Toss cos with 1 tablespoon oil, lemon juice, and 1/8 teaspoons each of salt and pepper in a bowl until coated. Transfer to baking sheet.

Grill 3 to 4 inches from heat until bread is golden-brown, about 2 minutes. Turn bread and continue grilling until browned, about 2 minutes. Remove toast from grill and continue grilling until cos is wilted and well browned in spots, chicken is just cooked through, and tomato is lightly browned, 1 to 4 minutes more (remove cos, chicken, and tomato as done).

Rub toast with cut side of garlic (reserve other 1/2 clove for another use). Top garlic toast with chicken, lettuce, and tomato. Serve with remaining sauce.

Avvertenza

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