Rinse the chicken with cold water, then pat dry with paper towels. Season with salt and pepper, to taste.
Place the chicken directly over the hot coals. Move the chicken to the cooler zone after the flesh of the chicken has browned and grill marks form, on both sides, about 10 minutes (5 minutes on each side).
Continue to grill the chicken over indirect heat with the lid closed. This will help maintain a constant temperature, about 300 degrees for about 35 to 40 minutes, until done (165 degrees F).
Meanwhile, place the pepperonis into a medium-sized non-stick pan over low heat, making sure to separate them into a single layer in the bottom of the pan. The trick is to crisp the pepperonis without burning the oils that come out while cooking. This slow cooking process sometimes can take up to 30 to 45 minutes, but it is worth it for crispy pepperonis. Drain on paper towels, until cool.
Remove the chicken breast from the grill and allow it to rest, on a cutting board, about 5 to 10 minutes before cutting into it.
Slice the ciabatta buns and place cut-side down onto the hot grill for a few minutes, to toast. Remove when the bread has become golden or as toasted as desired.
Using a fillet knife, cut the breast in half. Then hold the chicken flat with the palm and carefully slice through the middles of each breast lengthwise.(You will have 4 fillets, 1 for each of the 4 sandwiches.)
Spread the buns with Caesar dressing and top with feta cheese. Top with lettuce, chicken, tomato and pepperoni slices.
Extra cheese is optional, but encouraged.Alternatively, the chicken for these sandwiches could be roasted in the oven at 400 degrees for about 35 to 45 minutes depending on thickness. The chicken is done when an instant-read thermometer reads 165 degrees F. When the chicken is done, top with cheese and continue to bake until melted; about 2 to 3 additional mintues.Homemade is always best. Want to make your own Creamy Caesar Dressing? TRY THIS RECIPE!
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