Smoked Mozzarella and Chicken Sandwiches with Italian Barbecue Sauce

By chelyc13

Ingredients

• 2 tblsp extra virgin olive oil, plus more for drizzling
• 1 red onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 14.5oz can diced fire-roasted tomatoes
• 1/2 cup chicken stock
• 2 tblsp balsamic vinegar
• 2 tblsp brown sugar
• 1 tblsp worcestershire sauce
• Salt and pepper
• 4 pieces skniless, boneless chicken breast, each halved horizontally into 2 cutlets
• 12 thin slices smoked mozzarella cheese
• 2 cups loosely packed baby arugula
• 1/2 cup basil leaves torn
• 1 loaf ciabatta bread, split lengthwise and cut into 4 pieces

Details

Servings 4

Preparation

Step 1

1. Preheat a grill pan over medium-high heat. In a medium saucepan, heat the evoo, 2 turns of the pan. 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 ehat and simmer, stirring occasionally, until thickened, 7 to 8 minutes.

2. 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 chicekn 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 minutes to soften the cheese.

3. 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.