Sándwich Picante de Pollo a la Parrilla

Ingredientes

• 1 Tbsp. olive oil
• sea salt and pepper
• 1 lb. chicken tenders
• 1/4 cup mayonnaise
• 2 Tbsp. chopped Calabrian chilis (adjust according to spice preference)
• 4 oz. fresh mozzarella, sliced
• 4 cups arugula
• 2 Tbsp. lemon juice
• 1 tsp. olive oil
• flaky sea salt
• black pepper
• 16 oz. Ciabatta bread or rolls, sliced

Preparación

1. 1

   Preheat grill to medium-high. Drizzle chicken with olive oil and season with salt and pepper. Grill over direct heat for about 4-5 minutes per side, or until cooked through and and reaches an internal temperature of 165 degrees F. Let rest and then slice thinly against the grain.

2. 2

   While chicken is cooking, in a small bowl, stir together mayonnaise and chopped Calabrian chilis. Set aside.

3. 3

   While the chicken is resting, toss together arugula, lemon juice, and olive oil. Season with a sprinkle of flaky sea salt and black pepper.

4. 4

   Spread Calabrian chili mayo over the bottom piece of bread. Top with sliced mozzarella cheese, the sliced chicken, and top with arugula. Wrap with parchment paper if desired.