July 28th, 2010 by Richard Julien
New Chef Live BBQ Ciabatta Sandwich : as seen on Breakfast TV
Hey everyone! Thanks again to Maria and the BT crew for having Chef Live on again this morning!
Grilled Chicken and Smoked Pancetta Ciabatta Sandwich!
4 5 oz chicken breast
4 thin slices of smoked proscuitto about 4 ounces
1 Ciabatta Loaf
1 cup Rickards Red onion relish – see recipe section
1/2 cup Pommery mustard aioli – see recipe section
1 tbsp butter and 8 slices of provolone cheese
Method:
Marinade the chicken in 1 cup Rickards Red, 2 fresh rosemary springs – picked to remove the stem and 1 tsp minced garlic overnight.
Preheat your BBQ to Medium high – remove chicken from marinade and pat dry with paper towel. Brush a little canola oil on the breast to prevent sticking and grill on the BBQ for about 7 minutes per side – remember to season with a little satl and pepper. When the chicken is cooked; slice and reserve for the sandwich.
Split the ciabbata and spread both sides with butter – toast butter side down on a reheated BBQ set on Medium. BEE very carefull not to scorch or burn the bread.
Spread the onion relish on one side of the ciabatta and the aioli on the other. Top the aioli side with layers of chicken , sliced proscuito and cheese. Top with the other side of the sandwich and carefully place on the upper deck of your BBQ.
Roast the sandwich for 5 minutes – remove – rest for 5 minutes – slice and serve with a cold Pint of Rickards Red, White or Dark! Cheers!
Chef Rich