Rach layers a garlic bread-seasoned chicken paillard with the Italian flavors of a muffaletta sammy—minus the carbs.
- About 1 ½ cups giardiniera pickled hot vegetables, well drained
- 1 cup packed good Italian pitted green olives
- 3 store-bought roasted red peppers, sliced and divided
- 4 boneless, skinless chicken breasts, halved horizontally, mallet to ¼-inch-thick
- Salt and pepper
- 1 teaspoon fennel seed
- 1 scant teaspoon red pepper flakes
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon dried oregano
- Extra-virgin olive oil (EVOO), about 2 tablespoons
- 2 tablespoons toasted sesame seeds
- 8 slices mortadella
- 8 slices hot capocollo ham
- 8 slices prosciutto cotto with rosemary
- 8 slices deli-cut provolone and/or slicing mozzarella
- About 2 cups packed gem Romaine, shredded
- Sliced pickled cherry peppers, hot or sweet, sliced
Place giardiniera, olives and 2 roasted red peppers in food processor and pulse into coarse relish or olive salad. Add ¼ cup EVOO (and 2 tablespoons of the vinegar brine if you'd like a saucy olive salad versus a relish).
Season chicken with salt and pepper. Combine the fennel, red pepper, garlic, onion, and oregano and sprinkle evenly over the chicken paillard.
Heat a cast-iron skillet or large nonstick pan over medium-high heat. Add oil, 2 turns of the pan, brown and cook the chicken 5 minutes, turning twice, to lightly browned and almost cooked through, remove to foil or parchment-lined baking sheet or sheets. Sprinkle the chicken with lots of sesame seeds. It should mimic garlic bread made out of Italian sesame semolina.
Spread olive mixture onto the chicken paillards. Ruffle the sliced deli meats on top of the chicken, then shingle on cheese and broil to brown and bubble. Top chicken muffaletta-style with shredded gem Romaine, remaining sliced roasted red pepper and sliced red cherry peppers.