Warm Lemon Chicken Sandwich with Arugula and Pears (makes 4 sandwiches)
In a shallow bowl, combine the juice of 1 ½ lemons, thyme, salt, and pepper. Add in the chicken breasts; toss to coat; marinate chicken 5-10 minutes.
In a small bowl, mix the dijon mustard, vinegar, salt, and pepper together; whisk in 3 tablespoons oil, then the Parmigiano.
Toast the rolls; rub the toasted cut sides with the garlic clove.
Preheat a big nonstick skillet over med-high heat; add remaining 2 tablespoons oil.
Cook the chicken for 5-6 minutes on each side.
Thinly slice the pear and toss in a salad bowl with the juice of the remaining ½ lemon.
Slice the prosciutto into strips; add the arugula leaves and prosciutto to the salad bowl; toss with the vinaigrette (dijon mixture).
Thinly slice the cooked chicken; layer half of the chicken slices onto the rolls and top with the arugula-pear salad; add remaining chicken and roll tops.
Or screw the bun and just mix everything else together. :)