Smoked Mozzarella and Chicken Sandwiches with Italian Barbecue Sauce

By Mary-2

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
• 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 horizontally 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

Directions:

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.

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.