Grilled Chicken Ciabatta Sandwiches With Spicy Aioli Mayo - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
chicken marinade (recipe below)
8 slices thick-cut bacon
4 slices provolone cheese
4 fresh ciabatta rolls, lightly toasted
spicy aioli mayonnaise (recipe below)
fresh Baby Spinach
2 tomatoes, sliced
2 avocados, sliced
Chicken Marinade
1 (1 ounce) package Good Seasons Italian dressing
1/2 cup olive oil
1 lemon, juice of
Spicy Aioli Mayonnaise
1 cup mayonnaise
2 garlic cloves, crushed
1/2 teaspoon lemon juice
1 teaspoon paprika
1 teaspoon Dijon mustard
1 1/2 tablespoons sriracha sauce

Preparation

Pound chicken breasts flat and place in plastic Ziploc bag.
Combine marinade ingredients and add to chicken. Seal bag (pressing as much air out as you can) and marinade in refrigerator for at least an hour.
In the meantime, pan-fry bacon until most of the grease is cooked off but not completely cooked through. Remove from pan and place on paper towels to soak up grease.
Remove chicken from marinade (discard marinade) and grill over medium heat until cooked through.
Top chicken with cheese and remove once cheese is melted.
Add bacon to grill while chicken is cooking; watching bacon closely so it doesn't burn. Once the bacon is nice and crispy, remove from grill.
Combine Spicy Aioli Mayonnaise ingredients and spread over toasted ciabatta rolls.
Add chicken and bacon to each roll and top with remaining ingredients.