Grilled Chicken and Zucchini Sandwich

This sandwich is good one! —tender grilled chicken paired with zucchini, layered with fresh mozzarella, and finished with my signature Bomba Mayo. Every bite is bursting with flavor. The secret? It’s all in the marinade. A quick mayo-based marinade isn’t a new trick, but if it’s new to you, you're in for a new tip in the kitchen. The mayo helps seal in moisture, resulting in juicy, flavorful chicken and beautiful browning on the grill. Hope you enjoy!

GRILLED CHICKEN AND ZUCCHINI SANDWICH WITH MOZZARELLA DI BUFALA, PARMIGIANO-REGGIANO AND BOMBA MAYO

Recipe by Mark Calaminici | Food Loves Company

Serves 1-2

Ingredients

1-2 chicken breasts, sliced in half and pounded

Salt, to taste

Freshly cracked pepper, to taste

Smoked paprika, to taste

Mayonnaise, to taste

1-2 zucchini, ends trimmed and sliced in rounds or strips (thin)

Dried oregano, to taste

Bread, your choice, sliced and toasted

Bomba sauce, to taste (sub chili paste)

Fresh mozzarella di bufala, to taste

Parmigiano-Reggiano, to taste

Method

1. For the chicken breast, place the chicken breast on a flat surface and slice in half (butterfly). Place chicken breast slices between two sheets of plastic wrap. Use a meat mallet or heavy pan to pound the breast to flatten it to your desired thickness. Continue with the remaining breasts. Try and keep all the breasts equal with thickness. Season with salt, freshly cracked pepper and smoked paprika on both sides. Place chicken in a bowl and add mayo. Mix to cover the breasts and then cover and place in the fridge for 2-3 hours.

   
   

2. Cut the ends from the zucchini and slice lengthwise with a mandolin to create ribbons, about 1/8 inch thick. This next step is optional. Place the zucchini ribbons on a sheet pan lined with paper towel and season with salt. Leave for about 15-20 minutes (we can prep the other ingredients as you wait) after about 15-20 minutes you can blot the zucchini ribbons with a paper towel and then season with freshly cracked pepper and dried oregano on both sides.

3. For the bomba mayo. Mix any ratio of bomba to mayo you like. Give a mix and set aside.

4. On a grill pan, BBQ or skillet on med-high heat, grill zucchini ribbons until tender and grill marks appear, about 2 minutes per side. Set aside. Grill chicken breasts on both sides until cooked, about 8-10 minutes depending on thickness.

5. Toast your bread in the same pan, optional. Put some bomba mayo on the bottom half bun then place the chicken breast and add zucchini on top. Add pieces of fresh torn mozzarella di bufala and finely grate Parmigiano-Reggiano on top. Add more bomba mayo on the top half bun, if you like. Enjoy!