The Rickenbacker Recipe
Grilled chicken with a medley of grilled vegetables, roasted peppers with melted mozzarella cheese. Served with potato chips or banana
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Ingredients
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Sandwich components
Grilled vegetables
Finish & serving
Method
Sandwich components
- 1
Pound and marinate chicken
If chicken breast is thick, slice horizontally or pound to 1/2-inch thickness. Pat dry. In a small bowl combine 1 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Rub mixture over both sides of the chicken. Let rest at room temperature 10 minutes or refrigerate up to 30 minutes.
- 2
Prepare bread and cheese
Slice ciabatta roll in half horizontally. Spread mayonnaise on one half and Dijon mustard on the other. Slice fresh mozzarella into 3/8–1/4-inch slices so it will melt evenly over the chicken.
- 3
Grill chicken
Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Grill the chicken 4–5 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 5 minutes, then slice on a bias to fit the sandwich.
- 4
Assemble roasted peppers and mozzarella
If using jarred roasted peppers, drain and pat dry. If using fresh roasted peppers, peel and slice into strips. Place pepper strips on the bottom half of the ciabatta, then layer the sliced grilled chicken on top, and arrange the mozzarella slices over the hot chicken so they begin to soften.
Grilled vegetables
- 5
Prep vegetables
Slice zucchini and yellow squash lengthwise into 1/4-inch strips. Cut red onion into 1/4-inch rings or wedges. Core and seed the red bell pepper and cut into wide strips.
- 6
Season and grill vegetables
Toss the prepared vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Place on the preheated grill or grill pan and cook 3–4 minutes per side until char marks appear and vegetables are tender-crisp. Remove and let cool slightly. Arrange a medley of grilled vegetables on top of the mozzarella or serve on the side inside the sandwich, as preferred.
Finish & serving
- 7
- 8
Final assembly
Place arugula on the top or bottom half (opposite the peppers if you prefer a layered bite). Close the sandwich so mozzarella is enclosed and continues to soften from residual heat. Press lightly and, if desired, return to the grill pan weighted (with a foil-wrapped brick or another pan) for 1–2 minutes to meld flavors and fully melt the cheese.
- 9
Serve
Cut sandwich in half. Plate with 1 cup potato chips on the side and offer a banana as the alternative side choice. Serve immediately.