Smoked Mozzarella and Chicken Sandwiches with Italian Barbecue Sauce

By BCVH

Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO) plus more for drizzling
• 1 red onion, finely chopped
• 2 large cloves garlic
• One 14.5 ounce can diced fire-roasted tomatoes
• 1/2 cup chicken stock
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• Salt and pepper
• 4 pieces skinless, boneless chicken breast, each halved horizonally into 2 cutlets
• 12 thin slices smoked mozzarella cheese (1 pound ball)
• 2 cups loosely packed baby arugula
• 1/2 cup basil leaves (10 to 12), shredded or torn
• 1 loaf ciabatta bread, split lengthwise and cut into 4 pieces

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

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 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 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 later 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 foile for 1 minute to soften the mozzarell cheese.

3. Combine the argula 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 barbecue sauce and bread tops.