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.
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 side 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.
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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.
Ingredients
- 2 boneless chicken cutlets
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and pepper (to taste)
- 1/2 cup Roasted Red Peppers (from a jar)
- 1/4 cup mayonnaise
- 1 Tbsp pesto (from a jar)
- 2 slices provolone cheese
- 1 cup baby spinach leaves (or lettuce)
- 2 large sandwich buns (or Ciabatta rolls)
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.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 865Total Fat: 48gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 208mgSodium: 1163mgCarbohydrates: 42gFiber: 5gSugar: 3gProtein: 64g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Ashley
Tuesday 12th of January 2021
I made these sandwiches for dinner tonight, using a fresh roasted red pepper, and cooking the chicken in a skillet. The sandwiches were fantastic! Great recipe! Will make these again soon, for sure!
Zona
Wednesday 13th of January 2021
Hi Ashley, so glad you enjoyed these sandwiches! Thank you :)