My Extreme Chicken Ciabbatta Sandwich is a meal in itself. It really is as it has your vegetables, fruit, dairy, grains, and proteins in every bite. This is the perfect sandwich to take anywhere, even to a tailgating event, and it is just as perfect for your own table. The recipe makes 6 sandwiches that will fill you up and you will be proud to serve them anywhere, and to anyone. A friend, who is a true sandwich-lover, says this is her new favorite sandwich. It is for me with its unusual ingredient, texture, and flavor combinations. My sandwich includes layer of a simple coleslaw, but you can go to your deli and purchase ready-made coleslaw to save time. Grilled chicken is the protein but this is where a rotisserie chicken might come in handy and both work equally well. The jalapeño-jack cheese I use helps makes a nice bite, but make your sandwich unique to you by adding your favorite cheese. Extreme Chicken Ciabbata Sandwiches are served chilled so it is ideal for that pregame indulgence, or added to a picnic or buffet, and yes, a chilled beverage is the right partner for an Extreme Chicken Ciabbata!
1 pound grilled, seasoned, chicken breast slices – Grill your own or purchase a rotisserie chicken.
2 cups coleslaw – Use the recipe below or purchase coleslaw from your deli.
6 slices jalapeño-jack cheese
1/2- cup raspberry jam. Place your jam in a fine-mesh strainer while you prepare your sandwich ingredients.
3 tablespoons olive oil
salt & pepper
2-tablespoon Dijon mustard
1 minced green onion
2 tablespoons pickle relish*
salt & pepper to taste
Mix all the ingredients together. Chill the coleslaw while you prepare the remainder of the sandwich ingredients.
*If you don’t have pickle relish, chop 1 medium dill pickle and stir in ½ teaspoon sugar. Drain before stirring 2-tablespoons into your slaw mix.
The bread is cut into 2-inch slices first and then toasted. This keeps the bread from crumbling if you cut slices from the toasted, whole loaf and it also insures the edges are toasted too. The bread can be toasted in the oven, on the grill, or on the stove. Cut the unsliced bread into 2-inch slices. Cut each of the six slices in halves horizontally. Brush the cut side of each piece with olive oil and bake in a 400˚ oven for five minutes or until golden. Keep on eye on your bread as it can brown quickly, depending on your oven. You can also brush your bread with the olive oil and heat it in a non-stick pan until golden. Allow the bread to cool completely before assembling your sandwiches.
Spread raspberry jam on each cooled, bottom slice. Next place a layer of sliced chicken. Cut a square of cheese in half and place both halves on the chicken. Next cover the cheese with 1/3-cup coleslaw. Place the top on the sandwich and give it a gently press with your hand. Place an olive-clad skewer in the sandwich to keep the sandwich intact prior to serving, or warp each sandwich in plastic wrap to make transporting easy.