Categories: Sandwiches/Wraps

Ingredients

• 2 lbs. vine-ripened tomatoes, sliced in half vertically and seeds removed
• Salt and pepper
• 5 tbsp. olive oil
• 1/2 cup unseasoned bread crumbs (or crushed pretzels)
• Grated zest of 1/2 lemon
• 2 tsp finely chopped fresh rosemary
• 2 tbsp. grated Parmesan
• 4 chicken cutlets, pounded thin
• 1 handful fresh baby arugula
• 2 small baguettes, cut in half lengthwise

Directions

1. Preheat oven to 200. Place the tomatoes, cut-side up, on a baking sheet lined with nonstick foil. Season with the salt and pepper, drizzle with 3 tbsp. of the oil, and bake for 6 hours. Remove and let cool.

2. Preheat oven to 425.

3. In a small pan, combine the bread crumbs, lemon zest, rosemary, Parmesan, the remaining oil, and more salt and pepper. Press the cutlets firmly into the bread-crumb mixture.

4. Transfer them to a pan lined with nonstick foil and bake until browned and firm, 15-20 minutes. Remove and let cool, then assemble with the arugula and baguette as shown.

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