Italian Festival Chicken Sandwiches
Take your taste buds on a journey to Italy with these flavorful Italian Festival Chicken Sandwiches! Juicy, herb-marinated chicken breasts are grilled to perfection and topped with rich, melty mozzarella cheese. Paired with roasted red bell peppers, zucchini, and red onion, these sandwiches burst with vibrant Mediterranean flavors. Served on toasty ciabatta rolls and finished with creamy mayonnaise and fresh basil leaves, this easy-to-make recipe offers a perfect balance of savory, tangy, and fresh. Ideal for weeknight dinners or a crowd-pleasing lunch, these gourmet sandwiches deliver restaurant-quality deliciousness straight from your kitchen.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 1 medium Red onion, sliced
- 4 slices Mozzarella cheese, sliced
- 4 rolls Ciabatta rolls, halved
- 4 tablespoons Mayonnaise
- 8 leaves Fresh basil leaves
Instructions
In a mixing bowl, combine 2 tablespoons of olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix well to prepare the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Let the chicken marinate for at least 15 minutes or up to 2 hours in the refrigerator.
While the chicken is marinating, preheat your oven to 425°F (220°C).
Place the sliced red bell pepper, zucchini, and red onion on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and black pepper. Toss to coat and spread the vegetables out in a single layer.
Roast the vegetables in the oven for 15-20 minutes, flipping halfway through, until tender and slightly caramelized.
Heat a grill pan or skillet over medium-high heat. Remove the chicken breasts from the marinade, letting the excess drip off, and cook for 6-7 minutes per side or until fully cooked with an internal temperature of 165°F (74°C).
Reduce the heat to low and place a slice of mozzarella on each chicken breast. Cover the pan for 1-2 minutes to melt the cheese.
Toast the ciabatta roll halves in a toaster or on a grill pan until golden and slightly crispy.
Spread 1 tablespoon of mayonnaise on the bottom half of each toasted roll. Layer with roasted vegetables, a chicken breast with melted mozzarella, and 2 fresh basil leaves.
Top with the other half of the roll and serve warm. Enjoy your Italian Festival Chicken Sandwiches!
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.7 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
