Antipasto Chicken Sandwich
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
6251 kcal
-
Course
Main Course, Lunch
-
Cuisine
Italian
Antipasto Chicken Sandwich
Description
This sandwich starts with boneless, skinless chicken breasts thinly sliced and marinated to impart citrusy brightness and oregano aroma. After searing to a golden crisp, the chicken is combined with a sundried tomato aioli flavored with chili flakes and sundried tomatoes to add a creamy, slightly spicy spread. The sandwich is assembled on ciabatta rolls layered with roasted red peppers, quartered marinated artichokes, chopped green olives, fresh mozzarella slices, peppery arugula, and fragrant basil leaves.
The layering balances rich, tangy, and savory notes with fresh herbs and crisp bread. Each bite includes juicy chicken, creamy cheese, flavorful vegetables, and a zesty aioli, making this sandwich hearty and flavorful. It suits a wholesome lunch or light dinner and pairs well with a simple side salad or chips.
Many components can be prepared ahead: the chicken can be marinated and cooked up to two days in advance, and the aioli made up to a week ahead. This allows for quick assembly when ready to serve. Roasted red peppers can be homemade or jarred according to preference.
Ingredients
For the Chicken:
- 1 1/2 pounds chicken breast thinly sliced, boneless, skinless
- 1 lemon juiced, large
- 3 tablespoons extra-virgin olive oil divided
- 1 teaspoon salt fine
- 2 garlic minced, cloves
- 1 teaspoon oregano dried
For the Sundried Tomato Aioli:
- 1/4 cup aioli
- 1/8 teaspoon red chili flakes
- 2 teaspoons sundried tomatoes minced marinated
For the Sandwich:
- 1 roasted red pepper drained, 16-ounce jar
- 1 artichoke hearts drained, 12-ounce jar quartered marinated
- 3/4 cup green olive pitted and coarsely chopped, Italian
- 4- ounces mozzarella cheese thinly sliced, fresh
- 3 1/2 ounces arugula
- basil fresh 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
- Marinate and cook the chicken up to 2 days ahead, storing it in an airtight container in the refrigerator.
- The sundried tomato aioli can be prepared up to one week in advance and refrigerated.
- Roasted red peppers can be homemade or store-bought; choose according to your preference.
- For a cutlet-style sandwich, marinate and cook whole chicken breasts, pounding thicker pieces thin before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 6251 kcal
% Daily Value*
| Calories | 625.1kcal | 31% |
| Carbohydrates | 34.6g | 12% |
| Protein | 48.6g | 97% |
| Fat | 31.7g | 49% |
| Saturated Fat | 7.9g | 40% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 13.9g | 70% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 135.9mg | 45% |
| Sodium | 1771.8mg | 74% |
| Potassium | 842.7mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 1.7g | 3% |
| Vitamin A | 995.6IU | 20% |
| Vitamin C | 23.1mg | 26% |
| Calcium | 224.1mg | 22% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
