Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.
Chewy, ciabatta loaf slices surround a smoky grilled chicken breast in this Grilled Chicken Ciabbatta Sandwich recipe. Smear on red, rich Romesco sauce and top with delicate baby greens and you’ve got a gourmet lunch. This excerpt is taken from Karen Adler and Judith Fertig’s The Gardener & The Grill (Running Press, 2012), the grilling guide for gardeners, vegetarians, and “flexitarians” everywhere. With seasonal recipes, tips on grilling for preserving, and full-color photography throughout, The Gardener & the Grill is an outstanding seed-to-table guide.
Grilled Chicken Ciabatta Sandwich With Romesco Sauce and Baby Greens Recipe Serves 4
2 loaves ciabatta or 4 ciabattini (ciabatta rolls), sliced in half lengthwise
Olive oil, for brushing
Fine kosher or sea salt and freshly ground black pepper to taste
4 boneless, skinless chicken breasts, pounded to a 1/2-inch thickness
1/2 recipe Romesco Sauce
Small wedge (about 4 ounces) of Manchego or Parmesan cheese for shaving
2 cups baby greens
Prepare a hot fire in your grill.
Brush the cut sides of the ciabatta with olive oil. Brush the chicken breasts with olive oil on both sides and season with salt and pepper.
Grill the chicken, turning once, for 5 minutes total. Grill the ciabatta, cut sides down, until it has good grill marks, 1 to 2 minutes.
Slather all the grilled sides of the ciabatta with the Romesco. Place the chicken breasts on the bottom half of the bread, shave some Manchego cheese over the chicken, then top with baby greens and the top half of the bread. If you’re using a loaf of ciabatta, you’ll have 2 chicken breasts on each loaf, so cut each loaf in half horizontally. If you’re using ciabattini, you’ll use 1 breast for each roll. Serve Grilled Chicken Ciabatta Sandwich immediately.
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Photo by Steve Legato
This excerpt has been reprinted with permission from The Gardener & the Grill, published by Running Press, 2012.