Chicken Sandwiches with olive ricotta

Place the peppers directly on a grill, gas stove or in the oven till it blisters and skin goes black. Place in a plastic bag for approx. 15 minutes, take the skin off and slice into strips. Set aside.

Meanwhile combine ricotta with the olives (pitted) by pulsing them in a food processor or with a fork. Set aside.

Pat the chicken breasts dry and season with salt and pepper. Heat the grill/griddle pan to medium-high. oil the breasts with some oil on all sides and place on pre-heated grid/griddle pan and cook for approx. 7 minutes on each side. Switch of the heat and let them rest for 5 minutes in the pan.

Cut the chicken into strips, make sure the juices run clear but the chicken is still moist.

Cut ciabatta rolls in half and place cut side on the griddle pan for a few minutes to toast.

Assemble the sandwich: Place one half of the ciabatta roll on a plate. Top with olive ricotta, chicken strips, sliced red peppers (if they cold you could warm them in a pan quickly before serving). Place some basil leaves on top and crack some pepper to finish the sandwich off. Serve the other half of the roll on the side for those that don't mind the extra carbs.