Broccoli slaw: Chop off around 1 cup of broccoli florets (the leaf parts) and cut them into smaller pieces. Slice a few stalks of broccoli into planks and then slice those planks into matchstick-sized pieces. Add a cup of florets and stalk matchsticks into a bowl and add a half cup of sliced red cabbage. 

Add the rest of your broccoli slaw ingredients and stir to combine well. Place this bowl in your refrigerator in a sealed container for up to a week.

Chicken piccata: butterfly and pound 1 chicken breast into two flat, thin pieces.

Add all-purpose flour, salt, and ground black pepper to a plate and mix to combine. Coat both pieces of chicken fully with the flour mixture.

Place butter and olive oil into a medium pan over medium-high heat. Once the butter is melted a bubbling, add the chicken pieces and cook on the first side for 3 to 4 minutes. After the chicken has cooked on the first side, flip the pieces over and cook an additional 3 minutes. After that time has elapsed, remove the chicken to a plate to rest while you finish the sauce.

Add white wine and chicken stock to the pan, stir everything together in the pan, and scrape up any bits on the bottom from cooking the chicken. Let the sauce simmer for 5 minutes or so to reduce and thicken.

Once the liquid has reduced and thickened a little add the capers, stir, and cook for another 5 minutes. When that time has elapsed, the sauce should have reduced a little more, add the chicken and any accumulated juices back into the pan to cook for another 2 minutes.

After 2 minutes, remove the pan from heat and add lemon juice to complete the sauce.

Sandwich assembly: Slice the ciabatta rolls and add a spoonful of piccata sauce to the bottom piece of the roll.

Add a couple of spoons of broccoli slaw and top that with a piece of chicken piccata. Top the chicken with a little more sauce and close the sandwich.

Serve and enjoy.