Makes 4
Pounding chicken breasts very thin before grilling not only cuts down on cooking time but guarantees even cooking. I like to cut the grilled chicken into very thin slices on a diagonal rather than leaving the pieces whole; it makes the sandwich more pleasant to eat and is reminiscent of a classic deli sandwich.
2 (10-ounce) boneless, skinless chicken breasts, or 2½ pounds pre-sliced chicken cutlets
Kosher salt
Fresh ground black pepper
2 tablespoons Spicy Red Rub (recipe follows)
4 whole grain ciabatta rolls, split horizontally
½ cup Chipotle Yogurt Sauce (here)
½ small red onion, cut into ¼-inch-thick slices
1 beefsteak tomato, preferably yellow, cut into ¼-inch-thick slices
1 avocado, halved, pitted, and cut into ¼-inch-thick slices
Preheat a gas grill or grill pan over medium heat. Working with one breast at a time, place it between two pieces of plastic wrap or parchment. Using the flat side of a meat tenderizer, pound the breast evenly to a ¼-inch thickness.
Season each chicken breast with some salt and pepper. Rub the spice mix onto the chicken, thoroughly coating both sides. Grill the breasts for 2 minutes on each side, until cooked through, then transfer to a cutting board to rest for at least 2 minutes. Cut the chicken crosswise into very thin slices, holding the knife on an angle.
To assemble the sandwiches, spread one half of each ciabatta with 2 tablespoons of the chipotle sauce. Arrange the sliced chicken on top, followed by the onion, tomato, and avocado, dividing them equally among the sandwich halves. Season with salt and pepper and top with the remaining ciabatta. Halve each sandwich on the diagonal and serve.