Grilled Chicken On Ciabatta With Smoked Mozzarella, Lettuce, Tomato, Chipotle Mayo

• 1 cup mayonnaise
• 1 chipotle pepper in adobo sauce
• Big Lou’s BBQ Rub
• 4 boneless, skinless, chicken cutlets
• Drizzle of olive oil
• Smoked mozzarella, sliced
• Large loaf ciabatta bread
• Lettuce
• Tomato

1. Preheat over to 165 degrees F.
2. In a blender, mix 1 cup of mayonnaise with 1 chipotle pepper in adobo sauce until smooth. Set aside.
3. Sprinkle chicken cutlets with Big Lou’s BBQ Rub (recipe follows) until well coated.
4. Place chicken cutlets in hot frying pan with olive oil until internal temperature of chicken is 165 degrees F, approximately 4-5 minutes per side.
5. Remove cooked chicken cutlets from stovetop and top with sliced smoked mozzarella.
6. Place chicken cutlets in oven until cheese is melted.
7. Lightly butter and toast ciabatta bread. Spread chipotle mayo on both sides, add chicken, top with lettuce and tomato.
8. Cut and serve.

Big Lou’s BBQ Rub

• 2 cups dark brown sugar
• 1/2 cup kosher salt
• 1/2 cup turbinardo sugar (sugar in the raw)
• 1/4 cup paprika
• 1 T black pepper
• 1 T white pepper
• 1 T granulated onion
• 1 T granulated garlic
• 1 t ancho chili powder
• 1 t cumin
• 1 t ground celery seed
• 1 t cayenne pepper

Mix all ingredients in a large bowl. Let stand 2-3 hours. Store in air-tight container.