1 lb chicken thighs
1/4 cup olive oil
1 T salt
1 t pepper
2 – 10oz pkgs ABF Bacon
2 pkgs of Mulay’s Italian Sausage
8 ciabatta rolls
1 onion
1 yellow and red peppers

1. In a large bowl combine chicken thighs with olive oil and spices, set aside. Evenly coat the grill basket (both sides) with a non-stick spray.

2. On a large baking tray place the open the grill basket with one side resting on the tray. Begin by layering bacon on the basket grill, perpendicular to the wires, until all is covered. On a flat surface put a sheet of plastic wrap down that is a little larger than the basket grill. Place 1 pkg of sausage on plastic and cover with another sheet of plastic. Push sausage flat with your hands then rollout with a rolling pin or pint glass until it is the size of the basket grill. Take off top plastic sheet and carefully layer sausage on top of bacon. Place the chicken pieces on top of the sausage layer, cutting in half any really thick pieces. Repeat the sausage layer with the second package of sausage and then the bacon layer. Close grill basket.

3. Place grill basket on a hot grill and turn the temperature down to low. Close lid and let cook for 20-25 minutes until brown. Flip and continue cooking another 20-25 min until done. (If using a smoker, set at 325º and let cook for 1 hr, filling halfway through.)

4.Remove from grill and transfer to a cutting board. Cut into 9 even squares. Serve on a toasted ciabatta roll with sautéed onions and peppers. Unbelievable!