I haven’t made this sandwich in years but since I happened to make some fresh mozzarella this week the butcher requested my “Italian Sammie’s” It’s like biting into Arthur Avenue! Here’s what you’ll need…
This will serve 4 people or 2 very hungry ones (or in our case today 2 adults and two monkey nieces!)
1 small loaf of ciabatta bread
2 chicken breasts (sliced into thin cutlets)
Jar of roasted red peppers
A few slices fresh mozzarella
salt & pepper
First you’ll need to make the garlic aioli. Aioli is really just a fancy word for flavored mayonnaise and that’s exactly what this is. Mayo mixed with smashed roasted garlic or in a pinch, garlic powder. No measurements really, just make it as garlicky as you want. The balsamic glaze is simple as well, it’s just balsamic vinegar brought to a boil then reduced and cooled till it forms a think syrup or glaze. Warning: it will be stinky!
Ok so now that those two things are out of the way, the rest is a cinch. Heat a skillet with olive oil and some chopped garlic. Season chicken with s&p and sauté, about 2 minutes per side. Meanwhile cut ciabatta in half and spread thin layer of aioli on top and bottom halves. When chicken is finished lay it across the bottom piece of bread, followed by slices of roasted red pepper and topped with mozzarella. Place under the broiler just until cheese is nice and bubbly and melted. Remove from oven, drizzle with balsamic glaze, top with other half of bread and, presto! You’re done!