• 2 chicken breast halves with skin and bones (about 2 pounds)
• Extra-virgin olive oil
• 4 teaspoons double concentrated tomato paste
• 4 (3- to 4-inch) ciabatta rolls, halved horizontally
• 1/2 teaspoon dried oregano, crumbled
• Medium coarse sea salt
• Freshly ground black pepper
• 8 tablespoons barbecue sauce
• 3 medium tomatoes, sliced
• 1 cup shredded iceberg lettuce leaves
• 3 medium pickles, thinly sliced lengthwise
   

Heat oven to 475°. Line a baking dish with parchment paper. Put chicken in prepared dish and drizzle with oil. Roast until cooked through, 20 to 25 minutes.

Dilute tomato paste with 2 1/2 teaspoons water. Spread mixture onto tops of rolls and sprinkle with oregano. Place roll tops and bottoms on a baking sheet and bake for 2 minutes. Cool on wire rack.

Transfer chicken to a cutting board, remove and discard skin; sprinkle breasts with salt and pepper. When cool enough to handle, remove meat from bones and thinly slice.

Spread 1 tablespoon barbecue sauce on bottom halves of rolls. Make sandwiches with tomato, chicken, lettuce, pickles, a sprinkle of salt and pepper, and a drizzle of additional barbecue sauce.