Tag Archives: Grilling/Barbecue

Smoked Mozzarella and Chicken Sandwiches with Italian Barbecue Sauce

27 Nov

2 tablespoons olive oil, plus more for drizzling

1 red onion, finely chopped

2 large cloves garlic, chopped or grated

1 14.5 oz. can diced fire-roasted tomatoes

1/2 cup chicken stock

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

Salt & Pepper

4 pieces skinless boneless chicken breast, halved horizontally

12 thin slices smoked mozzarella (1 pound ball)

2 cups loosely packed baby arugula

1/2 cup basil leaves shredded or torn

1 loaf ciabatta bread, split lengthwise and cut into 4 pieces

1. Preheat a grill pan over medium-high heat.  In a medium saucepan, heat olive oil, 2 turns of the pan.  Add onion and garlic and cook until softened, about 5 minutes.  Add tomatoes and chicken stock and heat through, about 5 minutes.  Stir in vinegar, brown sugar, Worcestershire sauce and lots of pepper.  Lower the heat and simmer, stirring occasionally, until thickened, 7-8 minutes.

2. Drizzle chicken with olive oil 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.  Tenant with foil for 1 minute to soften the mozzarella 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.

Everyday with Rachel Ray, December 2009

This recipe is great for a quick, hearty dinner.  The size of the sandwich and abundance of sauce makes for a messy meal, but it’s definitely worth the napkin consumption.  I made this last night for my boyfriend and me so I only used two chicken breasts. I skipped the stacking of the chicken and cheese under Step 2 and simply melted the cheese on top of the chicken during the last few minutes of cooking.  The sandwich is messy enough with a single  layer – I’m not sure how one could eat a double-decker version.  I also used the fire-roasted tomatoes with green chiles from Trader Joe’s because they are always out of plain fire-roasted tomatoes, but I thought the chiles added a nice hint of spice to the peppery sauce.  I wouldn’t actually call this meal Italian or barbecue, more a mix of both with a dash of sloppy-joe American, but it certainly satisfies the best of both worlds.