The Madi Recipe

Pound and marinate

If breasts are thick, butterfly or place between plastic and pound to an even 1/2–3/4-inch thickness. In a bowl combine 3 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp oregano, 1 tsp smoked paprika, 1 tsp salt and 1 tsp pepper. Add chicken, coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.

Grill

Preheat grill or grill pan to medium-high. Remove chicken from fridge 10 minutes before cooking. Oil grates or brush pan with oil. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and nicely charred. Transfer to a plate and tent loosely with foil to rest for 5 minutes.

While chicken marinates, make the balsamic glaze. In a small saucepan combine 1/2 cup balsamic vinegar and 1 tbs brown sugar (or honey). Bring to a gentle simmer over medium heat, then reduce to low and simmer until syrupy and reduced by about half, 8–12 minutes. Remove from heat and let cool slightly; it will thicken more as it cools.

Whisk together 1 tbs mayonnaise, 1 tsp prepared basil pesto, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp pepper in a small bowl. Taste and adjust seasoning. Refrigerate until assembly.

Slice ciabatta in half lengthwise or into sandwich portions. Lightly butter cut sides with 1 tbs softened butter and brush outer cut sides with 1 tbs olive oil. Toast on grill or in a 400°F (200°C) oven cut-side down until golden, 3–5 minutes. Remove and keep warm.

When chicken has finished grilling and is resting, top each chicken breast with slices of fresh mozzarella (about 3 oz per breast) and return briefly to a warm grill or oven (400°F/200°C) just until cheese melts, about 1–2 minutes. Remove.

Slice the tomato into 1/4-inch rounds. Pat arugula dry and toss lightly with a pinch of salt and a drizzle of olive oil if desired.

Spread pesto aioli evenly on both cut sides of the toasted ciabatta. Place a mozzarella-topped chicken breast on the bottom half. Arrange 3–4 tomato slices over the chicken, then a handful (about 1 cup) of arugula. Drizzle 1–2 teaspoons of the balsamic glaze over the arugula and tomatoes. Top with the ciabatta top, press gently.

Slice sandwiches in half and serve immediately. Serve extra balsamic glaze on the side for drizzling.