Ciabatta Sandwich

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This Ciabatta Sandwich features juicy chicken cutlets, crispy prosciutto, Mozzarella cheese, and crisp veggies are piled high between toasty Ciabatta bread

Prep Time16

Cook Time14

Total Time30

Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: Ciabatta Sandwich

Servings:

Calories: 477kcal

Author: Kelly Anthony

Ingredients

1 loaf of ciabatta
drizzle of olive oil, plus 3 tablespoons, separated
1 ½ teaspoons Kosher salt plus a pinch for later
1 ½ teaspoon oregano
1 teaspoon black pepper, plus a pinch for later
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
¼ teaspoon cayenne
4 chicken cutlets
3 ounces thinly sliced prosciutto
½ cup mayonnaise
Juice of a lemon
2 garlic cloves, minced
1 cup shredded romaine lettuce
¼ thinly sliced red onion
1 thinly sliced tomato
8 pieces thinly sliced Mozzarella cheese from the deli

Instructions

TOAST THE BREAD:

Preheat the oven to 400°F and have ready a sheet pan.
Slice the Ciabatta loaf horizontally down the middle and place cut-side up on the sheet pan. Drizzle the bread with olive oil and bake for 8-12 minutes until toasty and golden to your liking. Remove from the oven and set aside.

COOK THE CHICKEN AND PROSCIUTTO:

Combine 1 ½ teaspoon Kosher salt, oregano, 1 teaspoon pepper, garlic powder, paprika, onion powder, and cayenne in a small bowl and set aside.
Place the chicken cutlets on a work surface and pat away the excess moisture using a paper towel. Drizzle with 1 tablespoon of olive oil and rub all over. Sprinkle the seasoning evenly over the cutlets and rub all over to adhere.
Add 2 tablespoons of oil in a large sauté pan and place over medium-high heat. Allow the oil to come to temperature and add the chicken. Cook for about 3 minutes on each side, without jostling or moving. Remove from the pan as soon as the chicken has fully cooked through and set aside on a plate.
Add the prosciutto to the pan and cook for about 1-2 minutes, just until crisp. Remove from the pan and set aside.

MAKE THE AIOLI:

Add the mayonnaise, lemon juice, minced garlic, and a pinch of Kosher salt and black pepper to a small bowl. Stir to combine. Set aside until ready to use.

ASSEMBLE THE SANDWICH:

Place the bottom side of the bread on a large cutting board and slather with half of the aioli. Add the lettuce, onion, and tomato. Lay the chicken cutlets down on a bias, add sliced Mozzarella, and top with crispy prosciutto. Drizzle the remaining aioli across the top of the sandwich and top with the bread. Slice into 4-6 sandwiches, serve, and enjoy!

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