Italian Chicken Sandwich

Demetria McCoy

By
@mccoychick

I ran across this recipe and decided to give it a try. I made a few changes to my recipe and this was my results.A delicious sandwich. My family loved it. You can ajust the ingredients to feed more or less.


Featured Pinch Tips Video

Rating:

Serves:

4

Cook:

30 Min

Method:

Grill

Ingredients

2 tablespoons extra-virgin olive oil (evoo), plus more for drizzling 1 red onion, finely chopped 2 large cloves garlic, finely chopped or grated 1-141/2 ounce can  dicedfire-roastedtomatoes 1/2 cup chickenstock 2 tablespoons balsamicvinegar 2 tables

Directions Step-By-Step

1
Preheat a grill pan over medium-high heat. In a medium saucepan, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes. Add the tomatoes andchicken stock and heat through, about 5 minutes. Stir in the vinegar, brown sugar, Worcestershire sauce and lots of pepper. Lower the heat and simmer, stirring occasionally, until thickened, 7 to 8 minutes.Drizzle the chicken with EVOO and season with salt and pepper. Cook on the grill pan, turning once, for 6 minutes. Remove from the pan and layer 1 chicken piece with 2 mozzarella slices, another chicken piece and another mozzarella slice. Repeat 3 more times to make 4 double-decker chicken stacks. Tent with foil for 1 minute to soften the mozzarella cheese.Combine the arugula and basil. Pile one-quarter of the greens on each of the 4 bottom pieces of ciabatta. Pile the chicken stacks on top, then cover with the barbecue sauce and bread tops.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy