5-6 boneless chicken thighs, trimmed of unnecessary fat
3-4 tablespoons olive oil, plus extra for drizzling
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper to taste
2 medium-sized ripe tomatoes
One of those short ciabatta-type baguettes
½ cup shredded mozzarella cheese
½ cup (give or take) fresh basil leaves, or enough to cover one side of the bread
Put the chicken in a zipper-top plastic bag, add the olive oil and oregano, and season well with salt and pepper. Mix well. Refrigerate about 30 minutes .
Preheat the grill.
Thickly slice the tomatoes and drizzle with olive oil on both sides.
Cut the bread in half lengthwise and drizzle both sides with olive oil.
Grill the chicken on the first side until beautifully done, about 5 minutes. Turn the chicken over, then put the tomatoes on the grill and grill both sides until they get soft.
Place the bread on the grill and toast it.
Sprinkle the shredded mozzarella on the chicken to melt while everything finishes.
Build your sandwich like this: bottom of bread, chicken, tomato, basil, and top of bread. Slice into 4 equal pieces and eat.
"Sam the Cooking Guy: Just Grill This!" by Sam Zien (2011 Wiley)