Chicken Ciabatta Sandwich
- Yield servings
- 2 -- 6 ounce boneless/skinless chicken breas teaspoon
- 4 -- ciabatta rolls, fresh
- 1 cup mayonaise
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- 1 -- D' Anjou Pear, cored, diced
- 1/2 cup Pecans, toasted, rough chopped
- 8 strip hickory smoked bacon
- 1 -- avocado, ripe, peeled, sliced
- 1 -- Ripe Red tomato, sliced
- 1 -- Ripe Yellow tomato, sliced
- 4 -- Bibb Lettuce Cups
- 1 -- Red Onion, sliced thin
- 1 teaspoon chopped basil, fresh
- 1 teaspoon chopped taragon, fresh
- 4 -- Cherry Tomatoes (as garnish)
- 4 sprigs Fresh Rosemary (as garnish)
- -- Extra Virgin Olive Oil as needed
- -- Salt and Pepper as needed
1. Lay bacon on a baking sheet evenly spaced. Bake in a 350 degree oven for approx. 8-10 minutes until bacon is good and crispy. Remove and allow to drain on paper towels.
2. Fill a medium pot with water. Add a pinch of salt and bring to a boil. Carefully add chicken breasts, reduce heat to simmer, and cook until done, about 7 minutes. Drain and allow to cool until touchable.
3. Once chicken is just warm to the touch, use two forks to shred the chicken breast into rustic, bite sized piece (This is an important step, as it is crucial to the final presentation). Once shredded, allow to cool to room temperature.
4. While chicken is cooling, combine in a bowl, mayo, mustard, garlic, pear, pecans, basil, and tarragon. Mix completely, taste and add salt and pepper as desired. Add cooled chicken and stir to incorporate. Refrigerate until needed.
5. Slice ciabatta bread in half. Heat a skillet over medium heat. Add 1 tsp of olive oil to pan, swirl around, and place one ciabatta bun (cut sides down) in oil and gently toast until light golden brown. Repeat 3 more times.
6. To plate: Pile 2 heaping tablespoons onto the bottom of each toasted ciabatta bun. Add a bibb lettuce cup to each sandwich. Next add a thin sliced onion, one red and one yellow tomato. Top with two slices of ripe avocado, and two strips of bacon. Add top of bun to each sandwich.
7. Trim each sprig of rosemary so stem is visable all but the last inch or so of the sprig. Cut the end of each sprig to a point. Skewer a cherry tomato onto each sprig, then use this garnish as a decorative "toothpick" to hold the sanwich together. Serve immediately with your favorite side dish and ice cold beverage.