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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Serves 4
2 tbsp extra virgin olive oil, plus more for drizzling
1 red onion, finely chopped
2 large cloves garlic, finely chopped or grated
1 (14.5 oz)can diced fire-roasted tomatoes
1/2 cup chicken stock
2 tbsp balsamic vinegar
2 tbsp brown sugar
1 tbsp Worcestershire sauce
Salt and pepper
4 pieces skinless, boneless chicken breast, each halved horizontally into 2 cutlets
12 thin slices smoked mozzarella cheese (1-lb ball)
2 cups loosely packed baby arugula
1/2 cup basil leaves (10-12), shredded or torn
1 loaf ciabatta bread, split lengthwise and cut into 4 pieces
Pre-heat a grill pan over medium-high heat.
In a medium saucepan, heat the olive oil, two turns of the pan, over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes. Add the tomatoes and chicken 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, 7-8 minutes.
Drizzle the chicken with olive oil and season with salt and pepper. Cook on the grill pan, turning once, for 6 minutes. Remove from the pan and layer one chicken piece with two mozzarella slices, another chicken piece and another mozzarella slice. Repeat three more times to make four 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 four bottom pieces of ciabatta. Pile the chicken stacks on top, then cover with the barbecue sauce and bread tops.
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SMOKED MOZZARELLA AND CHICKEN SANDWICHES WITH ITALIAN BARBECUE SAUCE
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Serves 4
2 tbsp extra virgin olive oil, plus more for drizzling
1 red onion, finely chopped
2 large cloves garlic, finely chopped or grated
1 (14.5 oz)can diced fire-roasted tomatoes
1/2 cup chicken stock
2 tbsp balsamic vinegar
2 tbsp brown sugar
1 tbsp Worcestershire sauce
Salt and pepper
4 pieces skinless, boneless chicken breast, each halved horizontally into 2 cutlets
12 thin slices smoked mozzarella cheese (1-lb ball)
2 cups loosely packed baby arugula
1/2 cup basil leaves (10-12), shredded or torn
1 loaf ciabatta bread, split lengthwise and cut into 4 pieces
Pre-heat a grill pan over medium-high heat.
In a medium saucepan, heat the olive oil, two turns of the pan, over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes. Add the tomatoes and chicken 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, 7-8 minutes.
Drizzle the chicken with olive oil and season with salt and pepper. Cook on the grill pan, turning once, for 6 minutes. Remove from the pan and layer one chicken piece with two mozzarella slices, another chicken piece and another mozzarella slice. Repeat three more times to make four 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 four bottom pieces of ciabatta. Pile the chicken stacks on top, then cover with the barbecue sauce and bread tops.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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