Charmoula Grilled Chicken Sandwiches

Ingredients

• 2 cups arugula 
• 4  ciabatta rolls split
• 0.3 cup cilantro leaves chopped
• 1  garlic clove minced
• 0.3 teaspoon ground cumin 
• 1 teaspoon kosher salt divided
• 2 tablespoons juice of lemon 
• 0.3 cup mayonnaise 
• 0.3 cup olive oil extra virgin extra-virgin
• 1 teaspoon paprika smoked spanish
• 0.3 teaspoon pepper 
• 0.3 cup roasted peppers red drained chopped
• 4  strips. ( 1 lb. total)

Equipment

• food processor
• bowl
• plastic wrap
• grill

Directions

1. Mix oil, lemon juice, 1/2 tsp. salt, the spices, garlic, and cilantro together in a medium bowl. Set aside 1/4 cup of the marinade.
2. Add chicken to bowl, turning to coat evenly.
3. Let chicken marinate, chilled, at least 30 minutes and up to 4 hours.
4. Blend mayonnaise, red peppers, and remaining 1/2 tsp. salt in a food processor until smooth, about 1 minute. Chill until ready to use.
5. Prepare grill for high heat (450 to 550).
6. Brush bottom halves of each roll with 1 tbsp. of reserved marinade mixture. Cook chicken, turning once, until grill marks appear and meat is cooked through, 7 to 10 minutes. Grill rolls cut side down until warmed and grill marks appear, about 2 minutes.
7. Let both cool.
8. To assemble: Set 1 chicken thigh onto bottom half of 1 roll.
9. Spread 2 tbsp. mayo onto cut side of top half.
10. Sprinkle with 1/2 cup arugula and set top of roll on chicken.
11. Make ahead: Wrap well in plastic wrap and chill overnight. Or make through step 3, then assemble at the last minute.