Ciabatta Chicken Sandwiches

Summer is the time for beach days, outdoor concerts and picnics. These sandwiches are the perfect food to bring along with you because they can be made ahead of time and are easily transported. I like to wrap them in parchment paper and kitchen twine (the fancier version of a Ziploc bag). I use ciabatta bread because it really holds up well to the rest of the components of the sandwich and doesn’t get soggy. That is super important when you’re making sandwiches ahead of time. There is nothing worse than soggy bread. The best part about these sandwiches is the sauce, it takes your standard sandwich to the next level.

Serves 4

Ingredients:

Sandwiches:

• 2 cups of shredded chicken (rotisserie chicken or you can use leftover chicken)

• 4 ciabatta rolls

• 4 slices of provolone cheese

• 4 slices of tomato

• 4 pieces of butter lettuce

• 1 avocado

• Lorraine’s secret sauce

Cranberry Sauce:

• 1/3 cup mayonnaise (or Vegenaise)

• 1 1/2 tbsp pesto

• 2 tbsp cranberry sauce

Directions:

To make the sauce, mix mayo, pesto and cranberry sauce. Set aside.

Slice ciabatta rolls in half. Generously spread secret sauce on both halves of the bread. Then assemble sandwiches. On the bottom half of the bread, add chicken and top with cheese, tomato and lettuce. Then spread ¼ of the avocado on the top half of bread and place on top of the bottom half of the sandwich. If making ahead of time, wrap in parchment paper and tie with kitchen twine.

I like to add a little more cranberry sauce than I do pesto (1.5 tbsp cranberry sauce and 1 tbsp pesto added to 1/3 cup of mayo). I would recommend starting with that and then just adding more to taste.

#sandwhich #chicken #ciabatta #lunch