This Chicken Spinach Sandwich has tender juicy Italian seasoned chicken combined with fresh baby spinach leaves, sweet red onion sauce, provolone cheese, and garlic mayonnaise sauce on a deli sandwich roll.
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Also known as Chicken Florentine Sandwiches, this recipe is easy and quick, ready in about 30 minutes. These sandwiches make a great lunch, dinner or romantic date night meal for 2.
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How to make Chicken Spinach Sandwiches
Pre-heat the oven to 375 degrees F.
Slice the red onion into rings.
Heat the olive oil in small saucepan over medium-high heat until hot.
Add the red onion and cook about 5 minutes or until crisp-tender, stirring often
Stir in the sugar and apple cider vinegar to the saucepan. Reduce the heat to low and cook 5-10 minutes or until most of liquid has evaporated, stirring occasionally.
Pound the chicken cutlets flat between two pieces of plastic wrap.
Sprinkle both sides with Italian seasoning.
Grill or pan fry the chicken about 5 minutes on each side, or until browned and juices run clear. (If pan frying, drain off any excess liquid.)
In a small bowl, combine the mayonnaise and minced garlic.
Line a small baking sheet pan with parchment paper.
Place the two sandwich buns, open faced, onto the sheet pan.
Spread each sandwich roll with the mayonnaise mixture.
Layer each sandwich roll bottom with baby spinach leaves, followed by the cooked chicken, the red onion sauce mixture, the provolone cheese slices, and the top halves of the buns.
Bake 5 minutes in the pre-heated oven.
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Chicken Spinach Sandwich
This Chicken Spinach Sandwich has tender juicy Italian seasoned chicken combined with fresh baby spinach leaves, sweet red onion sauce, provolone cheese, and garlic mayonnaise sauce on a deli sandwich roll.
Ingredients
- 1/2 of a red onion
- 1/2 Tbsp olive oil
- 1 Tbsp sugar
- 1 Tbsp apple cider vinegar
- 2 boneless skinless chicken cutlets (4 to 6 oz each)
- 1/4 tsp dried Italian seasoning
- 2 sandwich rolls (or buns)
- 1/8 cup mayonnaise
- 1 tsp minced garlic (from a jar)
- 1/2 cup fresh baby spinach leaves
- 2 slices provolone cheese
Instructions
- Pre-heat the oven to 375 degrees F.
- Slice the red onion into rings.
- Heat the olive oil in small saucepan over medium-high heat until hot.
- Add the red onion and cook about 5 minutes or until crisp-tender, stirring often
- Stir in the sugar and apple cider vinegar to the saucepan. Reduce the heat to low and cook 5-10 minutes or until most of liquid has evaporated, stirring occasionally.
- Pound the chicken cutlets flat between two pieces of plastic wrap.
- Sprinkle both sides with Italian seasoning.
- Grill or pan fry the chicken about 5 minutes on each side, or until browned and juices run clear. (If pan frying, drain off any excess liquid.)
- In a small bowl, combine the mayonnaise and minced garlic.
- Line a small baking sheet pan with parchment paper.
- Place the two sandwich buns, open faced, onto the sheet pan.
- Spread each sandwich roll with the mayonnaise mixture.
- Layer each sandwich roll bottom with baby spinach leaves, followed by the cooked chicken, the red onion sauce mixture, the provolone cheese slices, and the top halves of the buns.
- Bake 5 minutes in the pre-heated oven.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 812Total Fat: 38gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 223mgSodium: 876mgCarbohydrates: 46gFiber: 4gSugar: 8gProtein: 69g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
