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1
Cut each ciabatta loaf in half.
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2
Brush the inside of each half with olive oil and season with salt and pepper.
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3
Place on a baking sheet and set aside.
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4
Prepare the grill and let it burn down to medium-hot coals or set a gas grill to medium heat.
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5
Place the bread on the grill, away from direct heat, and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes.
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6
Leave the mushrooms whole, and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic, and salt and pepper to taste.
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7
Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms), turning at least once, until browned and cooked through, about 7 to 8 minutes.
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8
In the marinade bowl, add the shallot, 1/2 cup of olive oil, vinegar, parsley, the remaining 1 teaspoon thyme, and salt and pepper, to taste.
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9
Stir well.
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10
Let the mushrooms cool, finely chop, and add to the marinade bowl.
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11
Toss well.
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12
(The mushroom vinaigrette may be made a day ahead, covered, and refrigerated, and then brought to room temperature before serving.)
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13
Sprinkle salt and pepper on both sides of the chicken.
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14
Drizzle with a little olive oil.
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15
When the coals have burned down to a medium fire, place the chicken on the grill and cook until browned, about 2 minutes.
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16
Turn over, move to the edge of the grill away from direct heat, and continue to cook until opaque throughout, about 7 minutes.
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17
Remove to a plate.
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18
In a bowl, toss the arugula with the citrus vinaigrette.
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19
Slice the chicken breasts crosswise at a 45 degree angle.
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20
Pour any accumulated chicken juices into the mushrooms and stir.
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21
Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken.
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22
Divide the arugula among the sandwiches.
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23
Place remaining slices of bread on top and serve immediately.
