Everything about this sandwich was delicious.  And even though I’m supposed to be cutting carbs out of my diet, I had to cave this one time because the toasty ciabatta bread was just too good to pass up!  The combination of ingredients here was foolproof.  The juicy, tender grilled chicken melted the provolone to a yummy warm, gooeyness, and the crunchy, briny, spicy relish was all you needed for a condiment.  I’m already thinking about when I’ll make this sandwich again!

Ingredients:

For the Chicken:
Thinly sliced, boneless, skinless chicken breasts
Vegetable Spray
Kosher salt
Freshly ground black pepper

For the Relish:
3 cloves garlic, finely minced
2 serrano chile peppers, seeded and finely minced
1 cup roasted red peppers, finely diced
1 cup red onion, finely diced
1/2 cup green olives, finely diced
1/2 cup Greek olives, finely diced
1/4 cup capers, chopped
1/4 cup fresh parsley, finely chopped
1/4 cup olive oil
1/4 cup red wine vinegar
Kosher salt
Freshly ground black pepper

Freshly baked ciabatta rolls, sliced in half horizontally
1 package sliced provolone cheese

Directions:

For the Chicken:

1) Heat your grill to medium-high heat.

2) Spray the chicken breasts with the vegetable spray and season with salt and pepper. Turn the breasts over and repeat the seasoning on the other side.

3) Place the chicken breasts on the grill and cook for 4 minutes. Then turn the breasts over and cook an additional 4 minutes. Transfer the chicken to a platter and tent with aluminum foil.

For the Relish:

1) Combine all the relish ingredients in a small bowl and stir until thoroughly mixed. Allow the flavors of the relish to blend stirring every once in a while until you’re ready to serve.

To Serve:

1) Place a slice of the provolone cheese on the bottom of a ciabatta roll, followed by a piece of the chicken.  Spoon the relish on top and then close the sandwich with the top of the roll.