The Piedmont

To make truffle aioli, prepare a batch of base aioli and finish with a small drizzle of white truffle oil to taste.

Serve with potato chips. Homemade preferred, but understood if not.

Ingredients

1 ciabatta roll, split

4 to 6 oz rotisserie chicken, shredded

2 tbsp truffle aioli

2 to 3 strips roasted red pepper

2 oz fresh mozzarella, sliced

Small handful of baby lettuce

Preparation

1. Spread truffle aioli evenly on both cut sides of the ciabatta.

2. Layer the mozzarella on the bottom half, followed by the roasted red pepper and shredded chicken.

3. Top with baby lettuce and close the sandwich.

4. Press in a sandwich press or cast iron skillet weighted with another pan over medium heat until the bread is golden and the cheese is melted, about 3 to 4 minutes per side. Slice and serve hot.