Antipasto Chicken Sandwich
This chicken sandwich recipe is your favorite Italian charcuterie platter in sandwich form. Lean and nutritious pan-seared chicken breasts are loaded with flavor thanks to a quick marinade, pantry basics build tons of flavor, and it’s all piled high between two slices of pillowy ciabatta bread. The secret lies in the sweet and spicy sun-dried tomato aioli, which adds a satisfying kick.
Servings: 4
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken breast, thinly sliced
- 1 large lemon, juiced
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon fine salt
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
For the Sundried Tomato Aioli:
- 1/4 cup aioli
- 1/8 teaspoon red chili flakes
- 2 teaspoons minced marinated sundried tomatoes
For the Sandwich:
- 1 (16-ounce) jar roasted red peppers, drained
- 1 (12-ounce) jar quartered marinated artichoke hearts, drained
- 3/4 cup Italian green olives, pitted and coarsely chopped
- 4- ounces fresh mozzarella cheese, thinly sliced
- 3 1/2 ounces arugula
- Fresh basil leaves
- 4 ciabatta rolls or similar, halved lengthwise
Instructions
- Marinate the chicken: Place the chicken in a mixing bowl and add the lemon juice, 2 tablespoons of the extra-virgin olive oil, salt, garlic, and oregano. Toss and set aside at room temperature while you prepare the aioli and other sandwich fixings.
- Flavor the aioli: Prepare the aioli according to this aioli recipe. Once finished, add the chili flakes and sundried tomatoes and stir to combine.
- Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a large sauté pan on medium-high until shimmering, about 2 minutes. Add the chicken to the hot oil, shaking off any excess marinade. Cook, flipping until the chicken is golden and reaches an internal temperature of 165°F. Turn off the heat and set aside.
- Sandwich time! Set up your prep station with all your fixings. Begin building the sandwiches by spreading the aioli to one or both halves of the rolls, followed by equally distributing the chicken, peppers, artichokes, olives, and mozzarella.
- Finish and serve: Just before serving, add the arugula and basil, for last before close the two halves of each roll together, and enjoy!
Notes
- This sandwich can be partially made ahead by preparing the chicken up to 2 days before and refrigerating it in an airtight container. The aioli can also be made up to one week in advance, so all you need to do is assemble!
- If you'd like to roast the red peppers yourself, check out our two favorite ways here.
- You can also serve this sandwich cutlet-style. Simply marinate and cook the chicken breast whole (you may just want to pound it out if it’s particularly thick.)
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
Calories: 625.1kcal | Carbohydrates: 34.6g | Protein: 48.6g | Fat: 31.7g | Saturated Fat: 7.9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 13.9g | Trans Fat: 0.02g | Cholesterol: 135.9mg | Sodium: 1771.8mg | Potassium: 842.7mg | Fiber: 3g | Sugar: 1.7g | Vitamin A: 995.6IU | Vitamin C: 23.1mg | Calcium: 224.1mg | Iron: 1.8mg
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