- 1 1-pound round loaf ciabatta bread
- 1 tablespoon light olive oil
- 1 tablespoon butter, unsalted
- 12 ounces (4 small) boneless, skinless chicken thighs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 clove garlic, peeled and minced
- 1 cup chopped Creole olive salad (or substitute tapenade with capers)
- 4 ounces cheese, thinly sliced smoked Provolone
- 4 ounces thinly sliced deli ham
- 6 pickled pepperoncini peppers, for garnish (optional)
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Slice the ciabatta bread horizontally in half. Scoop out enough of the interior to make room for the sandwich filling; set aside while cooking the chicken.
Heat the butter and olive oil in a large skillet set over medium heat. Sprinkle both sides of the chicken with salt and pepper. Once the oil begins to “ripple” in the pan, add the chicken and garlic to the pan. Sear the chicken for 3 to 4 minutes per side or until lightly browned and cooked through. Transfer the chicken to a plate to cool while assembling the sandwich.
Spread the Creole olive salad evenly on the interior of each half of the ciabatta bread. Thinly slice the cooled chicken. Layer the filling on the bottom half of the bread, as follows: cheese, ham, chicken, ham, then more cheese. Place the top half of the bread on top of the filling. Wrap the sandwich well in plastic wrap or waxed paper. Refrigerate the sandwich for at least an hour, to give the olive salad time to soak into the bread.
Cut the sandwich into 6 wedges. Garnish each wedge with a pickled pepperoncini pepper. Serve cold.