Classic caprese flavors combine with bold and spicy blackened chicken on a ciabatta roll for a delicious deviation from the simple salad.
Brine the chicken breasts
In a small bowl filled with the 4 cups of water, whisk together the salt and sugar until they are completely dissolved. Cut the chicken breasts in half horizontally and pound them with a mallet to make the breast a uniform thickness. Place them in the brine mixture, cover with plastic wrap and refrigerate for 30 minutes.
Marinate the tomatoes
In a shallow plate or container, drizzle the tomato slices with a 1/2 teaspoon of the balsamic vinegar and refrigerate for 30 minutes. Turn the tomato slices over after 15 minutes and drizzle with the remaining balsamic vinegar.
Preheat oven to 350 degrees F.
Coat the chicken in blackening spice
Remove the chicken from the brine and brush the breasts with the olive oil (about a 1/2 tablespoon). Coat the breasts evenly with blackening spice (about 2 teaspoons of spice for each breast).
Blacken the chicken
In a cast iron skillet over high heat, place the chicken breast in 1/2 tablespoon of oil and cook the chicken for 1 to 2 minutes. Flip the breast and cook for another 1 to 2 minutes or until the chicken is cooked all the way through. Repeat for each breast and set aside.
Important: Be sure you are cooking in a well-ventilated area.
Finish cooking the chicken
Place chicken breasts on baking sheet and cook for 7 to 10 minutes until the center is no longer pink, the juices run clear and a thermometer measures the internal temperature at 165 degrees F. Let the chicken rest for 10 minutes.
Assemble the sandwiches
Cut the ciabatta rolls in half and spread both sides with the mayonnaise. Place equal amounts of the lettuce, basil, tomato, and mozzarella on each ciabatta bottom and place the blackened chicken breast on top. Finish the sandwich with the red onion rings and the top half of the ciabatta roll.