Begin by mixing the last four ingredients. This mixture is what you will brush on the Ciabatta bread slices. In small bowl, measure olive oil, add spices and crush garlic. Blend well and let sit.
In a separate large bowl, drain and add chicken, cranberries, pine nuts, mayo, cheese, salt and pepper. Mix well and refrigerate.
Heat large skillet or griddle to medium.
Slice Ciabatta bread into 1/4 inch slices. Liberally brush or spoon olive oil mixture on each slice and place this side down on griddle. Cook until light brown and slightly crispy.
For your picnic, you can bring the cooled bread slices in a plastic bag, and the chicken salad mixture in a disposable container. It’s quick and easy to make the sandwiches right on the spot! When assembling the sandwiches, place the filling on the toasted sides of the bread, so the outside of the sandwich will be soft.
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 307 (40%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||45 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 66.7mg||21 %|
|Sodium 1379.3mg||48 %|
|Potassium 75.3mg||2 %|
|Total Carbohydrate 83.2g||24 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 80.4g|
|Protein 35.5g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 760
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