• 6 boneless chicken thighs
  • 2 tablespoons basil leaves , fresh (chopped fine)
  • 1 tablespoon oregano leaves , fresh (chopped fine)
  • 3 -4 tablespoons olive oil
  • kosher salt and pepper
  • 2 medium ripe tomatoes
  • 1 small ciabatta , 1 of those short ciabatta-type French baguette
  • 1/2 cup mozzarella cheese , shredded
  • 2 tablespoons olive oil , for drizzling
  • 1 Trim the extra fat from the chicken thighs.
  • 2 Put them in a Ziploc bag and add the olive oil, the herbs and season well with the salt and pepper.
  • 3 Refrigerate at least 30 minutes or up to about 8 hours.
  • 4 Heat your grill outside.
  • 5 Slice the tomatoes into thick slices and drizzle with olive oil on both sides.
  • 6 Cut the bread in half lenghtwise and drizzle both sides with olive oil.
  • 7 Grill the chicken on first side until beautifully done – about 5 minutes.
  • 8 Turn chicken over and also put the tomatoes on the grill – cook both sides until they get soft.
  • 9 Place the bread on the grill and toast it.
  • 10 Put the shredded mozzarella on the chicken to melt while everything finishes.
  • 11 Build you sandwich like this: chicken, tomato, top of bread and slice into 4 equial pieces.