Grilled Chicken Sandwich With Grilled Mushroom Vinaigrette
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1
Salt450 g
Mushroom (mixed fresh)1 tbsp
Garlic (minced)1 tbsp
Shallot (minced)2 tbsps
Sherry Vinegar4 cups
ArugulaDirections:
1
Watch how to make this recipe
2
Cut each ciabatta loaf in half
3
Brush the inside of each half with olive oil and season with salt and pepper
4
Place on a baking sheet and set aside
5
Prepare the grill and let it burn down to medium-hot coals or set a gas grill to medium heat
6
Place the bread on the grill, away from direct heat, and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes
7
Leave the mushrooms whole, and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic, and salt and pepper to taste
8
Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms), turning at least once, until browned and cooked through, about 7 to 8 minutes
9
In the marinade bowl, add the shallot, 1/2 cup of olive oil, vinegar, parsley, the remaining 1 teaspoon thyme, and salt and pepper, to taste
10
Stir well
11
Let the mushrooms cool, finely chop, and add to the marinade bowl
12
Toss well
13
(The mushroom vinaigrette may be made a day ahead, covered, and refrigerated, and then brought to room temperature before serving
14
) Sprinkle salt and pepper on both sides of the chicken
15
Drizzle with a little olive oil
16
When the coals have burned down to a medium fire, place the chicken on the grill and cook until browned, about 2 minutes
17
Turn over, move to the edge of the grill away from direct heat, and continue to cook until opaque throughout, about 7 minutes
18
Remove to a plate
19
In a bowl, toss the arugula with the citrus vinaigrette
20
Slice the chicken breasts crosswise at a 45 degree angle
21
Pour any accumulated chicken juices into the mushrooms and stir
22
Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken
23
Divide the arugula among the sandwiches
24
Place remaining slices of bread on top and serve immediately