Chicken & Mozzarella Recipe

If your chicken is not roasted

Preheat oven to 200°C (400°F). Season 2 medium chicken breasts with a pinch of salt and pepper and a teaspoon of olive oil. Roast on a baking sheet 20–25 minutes until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then shred or thinly slice. If using pre-roasted or rotisserie chicken, skip this step.

Make the sun-dried tomato aioli

In a small bowl, combine mayonnaise (0.5 cup), finely chopped sun-dried tomatoes (3 tbs), lemon juice (1 tbs), minced garlic (1 tsp), smoked paprika (0.5 tsp), crushed red pepper (0.25 tsp), salt (0.5 tsp) and black pepper (0.25 tsp). Whisk until smooth and evenly blended. Taste and adjust salt or heat if desired. Set aside.

Prepare vegetables and cheese

Thinly slice the ciabatta rolls horizontally. Slice fresh mozzarella into 6–8 mm (1/4 in) thick slices so they melt evenly. Toss arugula with 1 tbs olive oil and a pinch of salt; set aside. Thinly slice red onion into 0.5 cup measured slices.

Spread and layer

Spread about 2–3 tbs of the sun-dried tomato aioli on the bottom half of each ciabatta roll and 1–2 tbs on the top half. On the bottom half, layer fresh mozzarella slices to cover, then evenly distribute the shredded/ sliced roasted chicken (about 150 g per sandwich). Scatter the thinly sliced red onion over the chicken, then a generous handful of the tossed arugula. Close with the top half of the roll, aioli side down.

Prep exterior for grilling

Brush the outside faces of each sandwich with softened unsalted butter (about 1 tbs per side for two sandwiches) or lightly brush with olive oil. This helps develop a golden crust when pressed.

Using a panini press

Preheat the panini press to medium-high. Place the assembled sandwiches on the press and cook 3–5 minutes until the bread is golden brown, grill marks appear, and the mozzarella is melted. Press gently but evenly; check at 3 minutes and continue until cheese is melted and sandwich is heated through.

Using a skillet

Heat a heavy skillet or cast-iron pan over medium heat. Place the sandwich in the pan and weigh it down with a second heavy skillet, a foil-wrapped brick, or a weighted lid to press it. Cook 3–4 minutes per side, adjusting heat so the bread browns slowly and the cheese melts without burning. Cover the skillet with a lid for 30–60 seconds if needed to help the cheese melt.

Remove sandwiches from the press or skillet and let rest 1 minute to let the cheese set slightly. Slice each sandwich in half on the diagonal. Serve immediately with any remaining aioli on the side for dipping.