Tangy Chicken Ciabatta Sandwich
Marinating chicken in pickle juice is old news - add some tang with pepperoncini juice!
- 6 chicken thighs (skinless)
- 1 jar pepperoncini juice
- salt
- pepper
- 3 tbsp mayonnaise
- steak seasoning
- 6 ciabatta rolls
- 12 bacon slices
- 6 cheddar cheese (slices)
- romaine lettuce (leaves)
- roma tomato (sliced)
- ranch dressing
- Marinate chicken.
In a large sealable plastic bag, add pepperoncini juice, chicken, and salt and pepper. Refrigerate for 30 minutes.
Remove chicken from bag and place on large tray. Gently pat chicken dry with a paper towel. Cover with mayonnaise and season with steak seasoning. Cover with plastic wrap and place in refrigerator for an additional 30 minutes.
Heat griddle to medium heat. Remove chicken from refrigerator and bring to room temp. Cook bacon and set aside. While bacon cooks, toast ciabatta rolls. Add chicken to griddle and cook for 5 minutes each side, until the internal temp is at least 165 degrees.
- Make sandwiches.
On each ciabatta roll, add lettuce, tomato, chicken, cheese, ranch dressing, and bacon. Enjoy!
