2 chicken breasts, each about 150 g (5 oz), sliced lengthways
1 ciabatta loaf, halved
2 ripe tomatoes, roughly chopped
1 small red onion, thinly sliced
3 tablespoons chopped parsley
mayonnaise, to taste
mustard, to taste
rocket, to serve
Heat the oil in a large, heavy-based frying pan. Toss the chicken breasts with plenty of pepper, add to the pan and cook, turning occasionally, over a high heat for 7–8 minutes or until golden and cooked through.
Cut the ciabatta loaf halves into 4 pieces and cook them, cut side down, on a preheated hot griddle pan for 1–2 minutes or until lightly toasted.
Mix together the chopped tomatoes, onion and parsley to make a salsa.
Arrange the slices of chicken on the 4 ciabatta bases and top with salsa. Spread the ciabatta tops with mayonnaise and mustard, place on top and serve with rocket leaves.