SANDWICH - BALSAMIC GLAZED CHICKEN, ROASTED RED PEPPER AND ONION CIABATTA

By akselden

Ingredients

• 1 Rotisserie Chicken
• 1 T. olive oil
• 1 C. sweet onion slices
• 3 toasted sweet red pepper, cut into strips
• 1/2 C. balsamic vinegar
• 1 C. aioli (1 cup mayonnaise and 5 cloves of garlic)
• 6 ciabatta rolls, sliced horizontally
• 6 slices provolone cheese cut in half

Preparation

Step 1

Pick chicken meat from bones, removing skin; shred into large pieces. Heat olive oil in saute pan over medium heat, stir in onions. Saute 5 min; Add red pepper. Stir in vinegar, continue cooking until vinegar is syrupy (about 5 mins).

To Assemble Sandwich: Spread aiolt on cut surfaces on each ciabatta roll; divide shredded chicken among bottom halves of each roll. Divide balsamic onion mixture among each roll. Arrange cheese slices over onion mixture; broil 6 inches from heat source until cheese is melted and slightly browned (1-2 min). Top with ciabatta roll; cut in half on the diagonal.