Grilled Chicken Sandwich with Grilled Mushroom Vinaigrette

Name: Grilled Chicken Sandwich with Grilled Mushroom Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters arugula or watercress; 4 individual mini ciabatta loaves; 2 Tbsps finely chopped fresh flat-leaf parsley; 2 teaspoons finely chopped fresh thyme leaves, divided; 1 Tbsp minced garlic; 118 milliliters extra-virgin olive oil plus more for brushing bread; 4 servings Salt and freshly ground black pepper; 1 Tbsp minced shallot; 2 Tbsps sherry vinegar; 454 grams mixed fresh mushrooms such as shiitake, morel, chanterelle, and domestic; 4 boneless, skinless chicken breast halves

Grilled Chicken Sandwich with Grilled Mushroom Vinaigrette is a dairy free main course. One serving contains 1448 calories, 65g of protein, and 34g of fat. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. A mixture of arugula, garlic, shallot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Watch how to make this recipe.

Cut each ciabatta loaf in half.

Ingredients you will need

Ciabatta

Brush the inside of each half with olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Place on a baking sheet and set aside.

Equipment you will use

Baking Sheet

Prepare the grill and let it burn down to medium-hot coals or set a gas grill to medium heat.

Equipment you will use

Grill

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.

Ingredients you will need

Bread

Equipment you will use

Grill

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. 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.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Garlic

Thyme

Equipment you will use

Grill

Bowl

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. Stir well.

Ingredients you will need

Salt And Pepper

Olive Oil

Marinade

Parsley

Shallot

Vinegar

Thyme

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Bowl

Let the mushrooms cool, finely chop, and add to the marinade bowl. Toss well. (The mushroom vinaigrette may be made a day ahead, covered, and refrigerated, and then brought to room temperature before serving.)

Ingredients you will need

Vinaigrette

Mushrooms

Marinade

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Bowl

Sprinkle salt and pepper on both sides of the chicken.

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Salt And Pepper

Whole Chicken

Drizzle with a little olive oil.

Ingredients you will need

Olive Oil

When the coals have burned down to a medium fire, place the chicken on the grill and cook until browned, about 2 minutes. Turn over, move to the edge of the grill away from direct heat, and continue to cook until opaque throughout, about 7 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Remove to a plate.

In a bowl, toss the arugula with the citrus vinaigrette. Slice the chicken breasts crosswise at a 45 degree angle.

Ingredients you will need

Chicken Breast

Vinaigrette

Arugula

Equipment you will use

Bowl

Pour any accumulated chicken juices into the mushrooms and stir. Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken. Divide the arugula among the sandwiches.

Ingredients you will need

Mushrooms

Arugula

Whole Chicken

Bread

Place remaining slices of bread on top and serve immediately.

Ingredients you will need

Bread