FOR THE CROCKPOT BALSAMIC CHICKEN:
2 boneless chicken breasts
1 3⁄4 tsp creole seasoning or seasoned salt
2 cloves garlic, chopped
1⁄2 C of any of The Olive Bin's Dark Balsamic Vinegar
1 T brown sugar
FOR THE ROASTED GARLIC MAYO:
1 head garlic
11⁄2 T of any of The Olive Bin's Extra Virgin Olive Oil
1⁄4 to 1⁄2 cup mayo
FOR THE SANDWICHES:
4-6 slices bacon, cooked
1 roma tomato, sliced
Romaine lettuce
4 slices cheddar
4 ciabatta rolls, sliced
Crockpot Balsamic Chicken: Place chicken breasts in crockpot. Season with 3⁄4 tsp creole seasoning. In a small bowl, mix balsamic, 1 tsp creole seasoning, garlic, and brown sugar. Pour this over the chicken breasts. Cook on high for 4 hours. You can also use frozen chicken breasts and cook on low for 8 hours or high for 6 hours. Once chicken is done, shred it with two forks and let set in sauce until ready to serve.
Roasted Garlic Mayo: Preheat oven to 400 degrees. Cut top off of head of garlic. Place on sheet of foil. Drizzle garlic with olive oil. Wrap in foil. Place in pan and roast in oven for 45 min. Remove from oven and allow garlic to cool a minute. Squeeze garlic out into a bowl. Mix in 1⁄4 to 1⁄2 C mayo.
For Sandwiches: Broil ciabatta slices, cut side up, for a few minutes until golden brown. Spread each slice with a little mayo. Top bottom slice with chicken, bacon, cheddar slice, and tomato. Broil 2 to 3 minutes. Top with romaine and top bun. Repeat with other sandwiches.
Try Red Apple or Blackberry Ginger vinegar!
