This Italian chicken sandwich is a satisfying and flavorful meal that beats your average lunch. It features tender, grilled chicken marinated in classic Italian herbs, topped with melted mozzarella cheese. A creamy, bright pesto mayonnaise ties everything together on a warm, toasted ciabatta roll.
This recipe is straightforward and great for a weeknight dinner or a special weekend lunch. The chicken cooks quickly on the grill, and while it marinates, you can prepare the simple pesto spread and slice your toppings. It’s a complete, delicious sandwich that’s ready in about 35 minutes.
Why You’ll Love Italian Chicken Sandwiches
- The simple marinade of oil, vinegar, and spices makes the chicken both flavorful and extra tender.
- The homemade pesto mayo is a creamy, zesty spread that adds another layer of flavor and moisture to every bite.
- Grilling gives the chicken a slightly smoky char that you can’t get from a pan, adding depth to the sandwich.
Italian Chicken Sandwiches Ingredients
- Chicken: For even cooking, butterfly thicker chicken breasts or pound them to a uniform thickness of about 3/4-inch.
- Ciabatta Rolls: These sturdy rolls hold up well to the juicy fillings, but any crusty bun like a kaiser roll will also work.
- Cheese: Provolone is a great alternative to mozzarella and melts beautifully.
- Pesto: Use your favorite store-bought basil pesto, or a homemade version if you have it.
- Greens: Arugula adds a peppery bite that contrasts well with the rich cheese and mayo, but spinach or mixed greens are good too.
Exact quantities are in the recipe card below.
How to Make Italian Chicken Sandwiches
Step 1: Marinate the Chicken
First, prepare the chicken by slicing any thick breasts in half for even cooking. In a large bowl, whisk together the marinade ingredients. Add the chicken, making sure it’s fully coated, and let it marinate for at least 30 minutes.
Step 2: Mix the Pesto Mayo
While the chicken marinates, you can whip up the flavorful spread. In a small bowl, simply stir together the mayonnaise, basil pesto, and a squeeze of fresh lemon juice until it’s smooth and creamy. Set it aside for when you’re ready to build the sandwiches.
Step 3: Grill and Assemble
Grill the marinated chicken until it’s cooked through, then top with mozzarella to melt during the last minute. Let the chicken rest briefly before placing it on toasted buns. Spread with pesto mayo, add sliced tomato and arugula, and your sandwich is ready to serve.
Storage Tips for Italian Chicken Sandwiches
Store leftover cooked chicken separately in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet. The pesto mayo can be stored in the fridge for up to 3 days. It’s best to assemble the sandwiches just before serving.
Expert Tips for Italian Chicken Sandwiches
- For food safety, always cook chicken to a minimum internal temperature of 165°F (74°C). Use an instant-read thermometer for an accurate reading.
- A 30-minute marinade will add good flavor, but for the most tender and flavorful chicken, marinate it in the refrigerator for 2 to 4 hours.
- No grill? You can cook the chicken in a large skillet or grill pan over medium-high heat with a little oil for 6-8 minutes per side, or until cooked through.
- For even cooking, you can pound the chicken breasts to a uniform 3/4-inch thickness before marinating.
What to Serve with Italian Chicken Sandwiches?
These sandwiches are a full meal on their own, but go well with a simple side of potato chips or a light green salad.
Italian Chicken Sandwiches Recipe FAQs
Can I make this without a grill?
Yes. You can cook the chicken in a large skillet or grill pan on the stovetop over medium-high heat. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
How long do I really need to marinate the chicken?
Even 30 minutes will add a lot of flavor. If you have more time, letting it marinate for 2 to 4 hours in the refrigerator will make the chicken even more tender and flavorful.
Can I make the pesto mayo ahead of time?
Absolutely. The pesto mayo can be made and stored in an airtight container in the refrigerator for up to 3 days, making assembly even quicker.
Italian Chicken Sandwiches
Ingredients
- 2 lbs boneless skinless chicken breasts, 900 g
- 3 Tbsp olive oil 45 ml
- 2 Tbsp white wine vinegar 30 ml
- 4 cloves garlic minced
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup mayonnaise 120 g
- 1/4 cup basil pesto 60 g
- 1 Tbsp fresh lemon juice 15 ml
- 6 slices mozzarella or provolone cheese
- 6 ciabatta rolls or other crusty buns
- 2 roma tomatoes sliced
- 1 cup arugula or other leafy greens about 30g
Instructions
- If your chicken breasts are very thick, slice them in half horizontally to create thinner cutlets. In a large bowl or resealable bag, combine the olive oil, white wine vinegar, minced garlic, Italian seasoning, smoked paprika, salt, pepper, and red pepper flakes.
- Add the chicken to the marinade and turn to coat completely. Let it marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for more flavor.
- While the chicken marinates, prepare the pesto mayo. In a small bowl, stir together the mayonnaise, basil pesto, and lemon juice until smooth. Season with a small pinch of salt and pepper if needed. Set aside.
- Preheat your grill to medium-high heat, around 400°F (200°C). Clean and lightly oil the grates.
- Place the chicken on the grill. Cook for 5-7 minutes per side, flipping once. The chicken is done when it's opaque all the way through and a thermometer inserted into the thickest part reads 165°F (74°C).
- During the last minute of cooking, top each piece of chicken with a slice of cheese and let it melt.
- Remove the chicken from the grill and let it rest on a cutting board for 3-5 minutes. This helps keep it juicy.
- While the chicken rests, slice the ciabatta rolls and toast them on the grill for about a minute until lightly golden.
- To assemble, spread a generous layer of pesto mayo on the toasted rolls. Add a piece of cheesy chicken, a few slices of tomato, and a handful of arugula. Serve immediately.
