I made this of lunch today to use up the left chicken and ciabatta I had left over from dinner. Messy but good!
8 slices of ciabatta bread
2 chicken breasts
1 red bell pepper
1 1/2 cups of shredded Italian blend cheese
4 tbsp softened butter
1/4 cup of greek yogurt
1/4 cup of mayonnaise
1 tbsp of olive oil
2 tsp of white balsamic vinegar
2 cloves of garlic, grated
Couple of dashes of hot sauce
Couple of dashes of worcestershire sauce
Kosher Salt
Fresh ground black pepper
Italian seasoning from a grinder
Olive oil
Heat a grill pan over medium heat. Drizzle pan with olive oil. Season the chicken with salt, pepper and italian seasoning on both sides. Place the chicken in the hot pan and cook for 3-5 minutes per side until the chicken is browned and cooked through. Remove chicken to a plate and let rest. When you are ready to assemble to sandwiches, slice the chicken into thin slices.
While the chicken in cooking, turn a broiler on to high and place the red bell pepper on a sheet of aluminum foil. Place the pepper under the broiler and allow skin to char and blister, turning so that it is charred on all sides. Place the charred pepper in a covered dish and let rest while you make the dressing. When you are ready to assemble the sandwich, peel the peppers and remove the seeds. Slice into small strips and season with salt and pepper.
For the dressing, combine the greek yogurt, mayonnaise, garlic, olive oil, white balsamic vinegar and grated garlic in a bowl. Season with a few dashes of hot sauce and worcestershire sauce, salt and ground pepper. Stir and taste adjusting seasoning to taste as needed.
To assemble the sandwich, butter one side of each of the ciabatta slices and lay out butter side down. Divide the cheese amount all of the slices. Layer half of the bread with sliced chicken. Drizzle the chicken with some of the dressing (reserving the remainder for serving), and then place the slices of roasted pepper on top of the dressing. Top carefully with the remaining cheese topped slices of bread so that the butter sides are out. Either place the sandwiches in a panini press or alternately, place in a hot grill pan, pressing down to seal. Grill until both sides of the sandwich are nicely browned and the cheese is melted. Serve with the reserved dressing.
8 slices of ciabatta bread
2 chicken breasts
1 red bell pepper
1 1/2 cups of shredded Italian blend cheese
4 tbsp softened butter
1/4 cup of greek yogurt
1/4 cup of mayonnaise
1 tbsp of olive oil
2 tsp of white balsamic vinegar
2 cloves of garlic, grated
Couple of dashes of hot sauce
Couple of dashes of worcestershire sauce
Kosher Salt
Fresh ground black pepper
Italian seasoning from a grinder
Olive oil
Heat a grill pan over medium heat. Drizzle pan with olive oil. Season the chicken with salt, pepper and italian seasoning on both sides. Place the chicken in the hot pan and cook for 3-5 minutes per side until the chicken is browned and cooked through. Remove chicken to a plate and let rest. When you are ready to assemble to sandwiches, slice the chicken into thin slices.
While the chicken in cooking, turn a broiler on to high and place the red bell pepper on a sheet of aluminum foil. Place the pepper under the broiler and allow skin to char and blister, turning so that it is charred on all sides. Place the charred pepper in a covered dish and let rest while you make the dressing. When you are ready to assemble the sandwich, peel the peppers and remove the seeds. Slice into small strips and season with salt and pepper.
For the dressing, combine the greek yogurt, mayonnaise, garlic, olive oil, white balsamic vinegar and grated garlic in a bowl. Season with a few dashes of hot sauce and worcestershire sauce, salt and ground pepper. Stir and taste adjusting seasoning to taste as needed.
To assemble the sandwich, butter one side of each of the ciabatta slices and lay out butter side down. Divide the cheese amount all of the slices. Layer half of the bread with sliced chicken. Drizzle the chicken with some of the dressing (reserving the remainder for serving), and then place the slices of roasted pepper on top of the dressing. Top carefully with the remaining cheese topped slices of bread so that the butter sides are out. Either place the sandwiches in a panini press or alternately, place in a hot grill pan, pressing down to seal. Grill until both sides of the sandwich are nicely browned and the cheese is melted. Serve with the reserved dressing.
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