Balsamic Glazed Chicken, Roasted Red Pepper and Onion Ciabatta Sandwich

Posted in: Hot Sauce Recipes
Posted by: Pete June 25, 2015
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INGREDIENTS:

1 Rotisserie Chicken
1 tbsp. Extravagonzo Roasted Garlic Culinary Oil
1 cup Balsamic Caramelized Onion Spread
3 roasted sweet red peppers, cut into strips
1/2 cup balsamic vinegar
1 cup aioli
6 Ciabatta Rolls, sliced horizontally
6 slices provolone cheese, cut in half

INSTRUCTIONS:

Pick chicken meat from bones, discarding skin; shred into large pieces. Heat Extravagonzo Roasted Garlic Culinary Oil in a sauté pan over medium heat. Stir in Balsamic Caramelized Onion Spread; sauté 2 min. Add red pepper. Stir in vinegar; continue cooking until vinegar is syrupy (about 5 min.). Spread aioli on cut sides of each ciabatta roll; divide shredded chicken among bottom halves of each roll. Divide Balsamic Caramelized Onion Spread mixture among rolls. Arrange cheese slices over Balsamic Caramelized Onion Spread mixture; broil 6″ from heat source until cheese is melted and slightly browned (1-2 min.). Top with top halves of ciabatta rolls; cut in half on the diagonal.