Smoked Mozzarella and Chicken Sandwiches with Italian Barbecue Sauce


  • 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
  • 1 red onion, finely chopped
  • 2 large cloves garlic, finely chopped or grated
  • One can diced fire-roasted tomatoes (14.5 ounces)
  • 1/2 cup chicken stock
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper
  • 4 pieces skinless, boneless chicken breast, each halved horizontally into 2 cutlets
  • 12 thin slices smoked mozzarella cheese (1-pound ball)
  • 2 cups loosely packed baby arugula
  • 1/2 cup basil leaves (10-12), shredded or torn
  • 1 loaf ciabatta bread, split lengthwise and cut into 4 pieces


Pre-heat a grill pan over medium-high heat.

In a medium saucepan, heat the EVOO, two turns of the pan, over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes. Add the tomatoes and chicken stock and heat through, about 5 minutes. Stir in the vinegar, brown sugar, Worcestershire sauce and lots of pepper. Lower the heat and simmer, stirring occasionally, until thickened, 7-8 minutes.

Drizzle the chicken with EVOO and season with salt and pepper. Cook on the grill pan, turning once, for 6 minutes. Remove from the pan and layer one chicken piece with two mozzarella slices, another chicken piece and another mozzarella slice. Repeat three more times to make four double-decker chicken stacks. Tent with foil for 1 minute to soften the mozzarella cheese.

Combine the arugula and basil. Pile one-quarter of the greens on each of the four bottom pieces of ciabatta. Pile the chicken stacks on top, then cover with the barbecue sauce and bread tops.

What's Fresh from @RachaelRay

Rachael Ray