Chicken & Mozzarella Recipe

Make the aioli

In a small bowl, combine 1/2 cup mayonnaise, 3 tbsp finely chopped sun-dried tomatoes, 1 tbsp finely chopped roasted red pepper, 1 tsp lemon juice, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 1 minced garlic clove, 1/4 tsp salt and 1/8 tsp black pepper. Stir vigorously until smooth and homogenous. Taste and adjust seasoning — add a pinch more red pepper flakes for heat or a squeeze more lemon for brightness. Cover and refrigerate for at least 15 minutes to let flavors meld.

Prepare bread and chicken

Preheat a skillet or grill pan over medium heat. Slice the ciabatta or focaccia horizontally and brush cut sides lightly with 1 tablespoon olive oil. Season the sliced roasted chicken with 1 teaspoon salt and 1/2 teaspoon black pepper and toss gently to coat. Toast the bread, cut-side down, in the hot pan until golden and lightly crisp, about 2–3 minutes per side (or under a broiler for 1–2 minutes).

Assemble and melt mozzarella

Lay the toasted bottom half of the bread on a work surface. Spread about half of the prepared sun-dried tomato aioli evenly over the bottom. Arrange the seasoned roasted chicken slices in an even layer over the aioli (about 2 cups). Top the chicken with the sliced fresh mozzarella (6 oz), distributing slices so they overlap slightly. If you prefer the cheese melted, place the assembled bottom half under a broiler or in a 375°F (190°C) oven for 3–4 minutes, watching closely, until the mozzarella softens and just begins to bubble.

Finish sandwich

Remove from heat. Scatter the 2 cups packed arugula and the thinly sliced small red onion evenly over the melted mozzarella. Drizzle the remaining aioli on the top half of the bread (about the remaining half), then place the top half over the filling. Press gently to compact the sandwich, slice into portions (suggest 4 servings), and serve immediately.