loaf ciabatta bread (1 pound), cut in half lengthwise
1/4
cup chopped fresh cilantro
6
ounces fresh mozzarella, sliced
1
medium tomato, thinly sliced
Marinate Time
2 hours
1. For marinade, combine 3/4 cup oil, lime juice, garlic, salt and pepper in medium bowl; mix well.
2. Pour 1/4 cup of marinade into shallow dish or quart-size resealable food storage bag. Add chicken breasts; coat well. Cover dish or seal bag. Refrigerate up to 2 hours. Refrigerate remaining marinade.
3. Brush grid with small amount of oil. Prepare grill for direct cooking. Cut onion horizontally into 1/2-inch thick slices, leaving rings intact. Thread onion onto skewers.
4. Remove chicken from marinade; discard marinade. Grill chicken on uncovered grill 12 to 15 minutes, turning halfway through, until internal temperature reaches 160°F. Meanwhile, brush onions with 1 tablespoon oil; place on grill beside chicken. Grill onions 8 to 12 minutes, turning halfway through, until soft and browned.
5. Transfer chicken and onions to clean cutting board. Let chicken stand 10 minutes then slice thinly. Lightly season onions with salt and pepper, remove from skewers and separate rings.
6. Meanwhile, toast cut sides of bread on grill.
7. To assemble sandwich, lay bread on cutting board cut sides up. Remove reserved marinade from refrigerator, mix well and brush onto both halves of bread. Sprinkle the cilantro onto bottom half. Top with layers of cheese, tomato, chicken and seasoned onions. Top with remaining bread. Press down firmly to allow ingredients to adhere. Wrap sandwich in foil. Place on grill over direct heat. Top with large skillet to flatten. Grill 4 to 6 minutes or until cheese melts.
8. Transfer sandwiches to clean cutting board; cut into 6 pieces. Serve immediately.
*A brick wrapped in clean foil would work well, as would a large cast iron skillet.
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