Tuscan Style Grilled Chicken Sandwich
Elevate your sandwich game with this Tuscan Style Grilled Chicken Sandwich, a Mediterranean-inspired masterpiece bursting with bold flavors and hearty textures. Perfectly marinated grilled chicken, infused with garlic, balsamic vinegar, and herbs, takes center stage atop toasted ciabatta rolls. This sandwich is layered with fresh arugula, sweet roasted red bell peppers, creamy fresh mozzarella, and a zesty sun-dried tomato aioli for a luxurious touch. Quick to prepare yet loaded with gourmet flair, this recipe brings the rustic charm of Italy to your table in under 40 minutes. Ideal for lunch, dinner, or a casual get-together, this sandwich will impress your family and friends with its balance of savory, tangy, and fresh ingredients.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 pieces Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Ciabatta rolls
- 2 cups Arugula
- 1 cup Roasted red bell peppers (jarred, drained and sliced)
- 4 ounces Fresh mozzarella, sliced
- 0.25 cup Mayo
- 2 tablespoons Sun-dried tomatoes (packed in oil), finely chopped
- 1 teaspoon Lemon juice
- 1 as_needed Nonstick cooking spray
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper, and use a meat mallet to pound them to an even thickness of about 1/2 inch.
In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper. Add the chicken to the bowl, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
While the chicken marinates, prepare the aioli by mixing mayo, finely chopped sun-dried tomatoes, and lemon juice in a small bowl. Cover and refrigerate until ready to use.
Preheat a grill or grill pan over medium-high heat. Lightly coat with nonstick cooking spray.
Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 4-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, set aside to rest for 5 minutes.
Cut the ciabatta rolls in half and lightly toast them on the grill, cut side down, for 1-2 minutes until golden.
Spread a layer of the sun-dried tomato aioli on the bottom halves of the toasted rolls.
Assemble the sandwiches by layering arugula, grilled chicken, roasted red bell peppers, and fresh mozzarella onto the bottom halves of the rolls. Top with the remaining halves of the rolls.
Serve the sandwiches immediately and enjoy your Tuscan-inspired meal!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 539 mg | 11% | |
*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.
