Co-pilot Chicken Sandwich Recipe
Toasted ciabatta bread topped with grilled chicken, mozzarella cheese, crispy prosciutto, tomato and pesto. Served with house made potato chips
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Ingredients
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Sandwich
House Potato Chips
Method
Sandwich
- 1
Prepare chicken
Pound the chicken breasts to an even thickness (about 3/4 inch) using a meat mallet or rolling pin between plastic wrap. Season both sides with kosher salt, black pepper, and garlic powder. Drizzle 2 tbs olive oil over the chicken and rub to coat.
- 2
Grill chicken
Preheat a grill pan or outdoor grill to medium-high (about 400°F/200°C). Lightly oil the grates or pan. Grill the chicken 4–5 minutes per side, or until an instant-read thermometer registers 160°F (allow to rest to 165°F). Remove from heat and let rest 5 minutes, then slice thinly against the grain.
- 3
- 4
Toast ciabatta
Slice ciabatta rolls horizontally. Spread about 1 tbs softened butter on each cut side. Heat a large skillet or griddle over medium heat and toast cut sides until golden and crisp, about 2–3 minutes.
- 5
Assemble sandwiches
Spread 2 tbs pesto on the bottom half of each toasted roll. Layer sliced grilled chicken evenly (about half the chicken per sandwich), then place 4 oz (about half) sliced fresh mozzarella on top of the warm chicken so it softens. Add 2 slices of crisp prosciutto per sandwich and 3–4 slices of tomato. Season tomato lightly with a pinch of salt and a grind of pepper. Top with the other ciabatta half and press lightly.
House Potato Chips
- 6
Prep potatoes
Wash and peel the russet potatoes (peeling optional). Using a mandoline or sharp knife, slice potatoes very thinly (about 1–2 mm). Place slices in a large bowl of cold water and agitate to remove surface starch. Let sit 10 minutes, then drain and transfer slices to a clean kitchen towel or several layers of paper towels; pat thoroughly dry.
- 7
Fry chips
In a medium heavy-bottomed pot, pour oil to a depth of about 2 inches and heat to 350°F (175°C). Fry potato slices in small batches so oil temperature remains steady, about 2–3 minutes per batch, stirring gently until golden and crisp. Use a slotted spoon to transfer chips to a paper towel-lined tray to drain.
- 8
Season chips
While still warm, sprinkle chips with finishing salt and a light grind of black pepper. Let cool slightly; serve alongside the assembled Co-Pilot Chicken Sandwiches.