Grilled Chicken Ciabatta with Potato Wedges

Thigh meat makes a grilled chicken sandwich that is actually juicy, and a short soak in lemon, garlic and smoked paprika adds flavor without turning the texture mushy. Grill the ciabatta whole and cut it into portions afterward so the crust stays crisp and the filling stays put. The wedges go into the oven first since they take the longest; by the time they are done, the chicken has rested. Cherry tomatoes on picks along the top hold the sandwich together and look good on a serving tray.