Grilled Chicken Sandwich with Grilled Mushroom Vinaigrette - loaves

Method

• Cut each ciabatta loaf in half.
• Brush the inside of each half with olive oil and season with salt and pepper.
• Place on a baking sheet and set aside.
• Prepare the grill and let it burn down to medium-hot coals or set a gas grill to medium heat.
• Place the bread on the grill, away from direct heat, and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes.
• Leave the mushrooms whole, and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic, and salt and pepper to taste.
• Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms), turning at least once, until browned and cooked through, about 7 to 8 minutes.
• In the marinade bowl, add the shallot, 1/2 cup of olive oil, vinegar, parsley, the remaining 1 teaspoon thyme, and salt and pepper, to taste.
• Stir well.
• Let the mushrooms cool, finely chop, and add to the marinade bowl.
• Toss well.
• (The mushroom vinaigrette may be made a day ahead, covered, and refrigerated, and then brought to room temperature before serving.)
• Sprinkle salt and pepper on both sides of the chicken.
• Drizzle with a little olive oil.
• When the coals have burned down to a medium fire, place the chicken on the grill and cook until browned, about 2 minutes.
• Turn over, move to the edge of the grill away from direct heat, and continue to cook until opaque throughout, about 7 minutes.
• Remove to a plate.
• In a bowl, toss the arugula with the citrus vinaigrette.
• Slice the chicken breasts crosswise at a 45 degree angle.
• Pour any accumulated chicken juices into the mushrooms and stir.
• Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken.
• Divide the arugula among the sandwiches.
• Place remaining slices of bread on top and serve immediately.