Tuscan Chicken Sandwich

This Tuscan Chicken Sandwich features seasoned grilled chicken, provolone cheese, baby spinach leaves, roasted red peppers, and pesto mayo on Ciabatta rolls or sandwich buns.

This recipe makes a great lunch, dinner or impressive romantic date night meal for two.

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How to make Tuscan Grilled Chicken Sandwiches

Place the chicken cutlets between sheets of plastic wrap and pound thin.

Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.

Drain and slice or dice the roasted red peppers.

Preheat the grill to medium-high direct heat.

In a small bowl, whisk together the mayonnaise and the pesto and set aside.

Grill the chicken until cooked through, about 3 - 5 minutes per side.

Place the provolone slices onto the chicken to melt just a little during the last minute or two.

Transfer the chicken to a plate and let rest for about 3 minutes.

If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.

Spread the pesto mayo onto both sides of the sandwich buns or rolls.

On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.

You may also enjoy

• Garlic Orzo Tuscan Shrimp
• Tuscan Chicken Soup
• Creamy Garlic Tuscan Chicken
• French Onion Chicken Sandwich
• Slow Cooker Chicken Tikka Masala

Tuscan Chicken Sandwich

Zona House

This Tuscan Chicken Sandwich features seasoned grilled chicken, provolone cheese, baby spinach leaves, roasted red peppers, and pesto mayo on Ciabatta rolls or sandwich buns. Ready in 20 minutes!

4.75 from 8 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Chicken-Poultry

Cuisine Italian

Servings 2

Calories 661 kcal

Equipment

• Meat Tenderizer Mallet

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ 2 boneless chicken cutlets
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon dried oregano
• ▢ Salt and pepper (to taste)
• ▢ ½ cup Roasted Red Peppers (from a jar)
• ▢ ¼ cup mayonnaise
• ▢ 1 tablespoon pesto (from a jar)
• ▢ 2 slices provolone cheese
• ▢ 1 cup baby spinach leaves (or lettuce)
• ▢ 2 large sandwich buns (or Ciabatta rolls)

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Instructions

 

• Place the chicken cutlets between sheets of plastic wrap and pound thin.
• Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.
• Drain and slice or dice the roasted red peppers.
• Pre-heat the grill for medium-high direct heat.
• In a small bowl, whisk together the mayonnaise and the pesto and set aside.
• Grill the chicken until cooked through, about 3 - 5 minutes per side.
• Place the provolone slices onto the chicken to melt just a little during the last minute or two.
• Transfer the chicken to a plate and let rest about 3 minutes.
• If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.
• Spread the pesto mayo onto both sides of the sandwich buns or rolls.
• On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.

Video

Nutrition

Serving: 1Calories: 661kcalCarbohydrates: 34gProtein: 48gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 134mgSodium: 1385mgPotassium: 873mgFiber: 2gSugar: 2gVitamin A: 1985IUVitamin C: 23mgCalcium: 258mgIron: 4mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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