Tuscan Chicken Sandwiches
Experience the irresistible flavors of Italy with these Tuscan Chicken Sandwiches, a gourmet twist on classic handheld fare. Tender, golden-brown chicken fillets are marinated with a blend of olive oil, garlic powder, smoked paprika, and oregano for a burst of Mediterranean essence. Topped with a velvety sun-dried tomato aioli, freshly made in a food processor, these sandwiches are layered with baby spinach, juicy tomato slices, creamy provolone cheese, and aromatic basil leaves — all nestled between toasted ciabatta rolls for the ultimate texture and flavor combination. Perfect for a quick yet elegant lunch or dinner, this recipe is ready in just 35 minutes and serves four. Add these Italian-inspired chicken sandwiches to your meal rotation for a taste of Tuscany in every bite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Sun-dried tomatoes
- 0.5 cup Mayonnaise
- 10 leaves Fresh basil leaves
- 4 pieces Ciabatta rolls
- 1 cup Fresh baby spinach
- 1 piece Fresh tomato, sliced
- 4 slices Provolone cheese
Instructions
Place chicken breasts on a cutting board. If they are thick, slice them in half horizontally to create even fillets.
In a small bowl, mix olive oil, garlic powder, oregano, paprika, salt, and black pepper to make a marinade.
Rub the marinade evenly over both sides of the chicken fillets and let them rest for 10 minutes.
Heat a skillet or grill pan over medium-high heat. Cook the chicken fillets for 4-5 minutes per side, or until fully cooked and golden brown. Remove from heat and let rest.
In a food processor, combine sun-dried tomatoes, mayonnaise, and 6 fresh basil leaves. Blend until smooth to create the sun-dried tomato aioli.
Slice the ciabatta rolls in half and toast them lightly in the skillet or under a broiler until golden.
Spread the sun-dried tomato aioli on both halves of the toasted ciabatta rolls.
Assemble the sandwiches by layering baby spinach, a slice of provolone cheese, cooked chicken, fresh tomato slices, and a couple of basil leaves.
Close the rolls, press gently, and serve immediately. Enjoy your Tuscan Chicken Sandwich!
Nutrition Facts
Calories |
2974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 5528 mg | 240% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 15.0 g | ||
| Protein | 169.9 g | 340% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1060 mg | 82% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2428 mg | 52% | |
*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.
