Steps
- Slice 4 boneless skinless chicken breasts horizontally in half. Pound between sheets of plastic wrap to ½in / 1cm thick.
- Coat with the juice of 1 lemon, 1 tablespoon of smoked paprika, and 1 tablespoon of olive oil. Season with salt and pepper.
- Heat a grill pan over high heat. Cook the chicken for 3-4 minutes per side, until lightly charred and a thermometer reads 165°F / 74°C in the centers.
- Split 1 ciabatta loaf horizontally. Toast the cut sides in the pan for 1 minute.
- Mix 1 crushed garlic clove with 4 tablespoons of mayonnaise. Spread over both bread halves and top with 8 torn romaine lettuce leaves and the chicken.
- Season with salt and pepper. Cut each topped bread half across the middle, leaving the sandwiches open.