Italian Chicken Sandwiches
Juicy grilled chicken breasts marinated in Italian herbs, topped with melted mozzarella and a zesty pesto mayo, all on a toasted ciabatta roll.
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.
Notes
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.