This chicken sandwich recipe is a total crowd-pleaser. That’s mostly thanks to the slightly sweet roasted red peppers, meaty marinated artichokes, and tangy olives. Each antipasto boasts its own unique flavor, but put them together and the combination is mouthwatering! While the antipasto ingredients are classic, the sweet and spicy homemade aioli really brings this chicken sandwich over the top. A classic lemon and garlic aioli gets a little twist from sundried tomatoes and pinch of red chili flakes. Spread some on both halves for a little extra oomph–the simple yet delicious condiment elevates this chicken sandwich with a layer of irresistible flavor. Finally, lean chicken breasts are infused with a punchy marinade and pan-seared until golden brown and tender. Spicy arugula and aromatic basil are added in the final moments for freshness, and it’s all placed between pillowy bread with a flaky crust. It’s pretty much heaven—if heaven were a sandwich.
Food Stories: History of Antipasto
The word antipasto simply means “before the meal.” The concept can be traced back to medieval Italy, where the largest meal of the day began with bite-sized foods—usually at room temperature—meant to entice the appetite and prepare diners for the subsequent courses. These small bites traditionally consisted of cured meats, marinated vegetables, fermented fruits, and an assortment of cheeses and breads. In fact, if you travel to Venice, you’ll still see cicchetti, a version of antipasto, at local bacari (little wine and snack bars). Small portions of these traditional foods are precariously piled on little rounds of fresh bread like Foccacia or Bruschetta. In medieval times, Gondoliers and merchants would pull up alongside the canals, throw back a few cicchetti along with a glass of wine and be on their way.
Chicken Sandwich Recipe Ingredients
If you’d like, you could easily slice these sandwiches into small portions and serve them as appetizers. Or, halve them and eat them with a side salad, which tastes particularly delicious al fresco on a sunny day!
Marinade: If you’re thinking that the words quick and marinate don’t go together, you’re mostly right. The beauty of this recipe, though, is that it needs just a quick soak to absorb the lemon and herbs while you prepare the other ingredients. The bold marinade is made from lemon, olive oil (I like Italian Nocellara for this recipe), salt, garlic, and oregano. Fixings: An assortment of marinated and preserved ingredients bring flavor and texture to this chicken sandwich. I use jarred roasted red peppers to save time (though roasting your own would be extra delicious). Jarred artichokes and olives add sweetness, tanginess, and texture and are quintessential Italian antipasto foods. Mozzarella cheese: Fresh mozzarella adds a creamy touch to this sandwich and brings out the grassy notes in the arugula leaves. Opt for whole milk mozzarella packed in brine, as it tends to be the creamiest. Fresh herbs & greens: Arugula has a slightly peppery and spicy taste while the fresh basil has a sweeter profile with hints of anise. Aioli: Whisk your own aioli with just olive oil, lemon, garlic, salt and egg yolk for the best flavor. From there, sundried tomatoes and red chili flakes transform into a rich spread packed with intense flavor. You only need a little for this sandwich so save the rest to serve with crispy, fresh vegetables at a later date. Bread: The fixings are important, but good bread is crucial. It has to be fresh! Trust me, the wrong bread could ruin the whole thing. For this particular sandwich, your local Italian market is going to be your best friend. Look for ciabatta or filone. Chicken: Skinless, boneless chicken breasts are lean, nutritious, and cook quickly. You can substitute with thighs if you’d like, but give yourself some extra time and expect a slightly richer sandwich. Or for a crispy chicken sandwich, swap with Breaded Chicken Cutlets.
How To Build The Perfect Chicken Sandwich
The perfect chicken sandwich recipe isn’t necessarily about any specific ingredients. Rather, it’s about the quality of those ingredients and the proportions. The flavors and textures of each component should stand out, creating a harmonious mix. Here’s my recipe for perfect chicken sandwich:
Prepare the chicken: Thinly slice 1 1/2 pounds of boneless, skinless chicken breast into cutlets (or, to serve them whole, pound them flat). Toss in a bowl with the juice of 1 lemon, 2 tablespoons of olive oil, 1 teaspoon of salt, 2 minced garlic cloves, and 1 teaspoon of dried oregano. Let marinate while you prepare the other ingredients. Next up, the aioli: Prepare the aioli according to our favorite aioli recipe. Once all of the oil is emulsified, add 1 tablespoon of minced sun dried tomatoes (I like to scrape in any oil here as well). Spice things up with 1/4 teaspoon of red chili flakes and stir gently 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. Set up your station: Line up your fixings. Drain a jar of roasted red peppers and marinated artichoke hearts. Pit and coarsely chop 1 cup of green olives. Slice 8 ounces of fresh mozzarella. Start building: Spread the aioli on one or both slices of the bread and begin layering. Add the chicken, followed by the peppers, artichokes, olives, and cheese. Top it all off with a generous handful of arugula and a couple of basil leaves before closing it all up. Enjoy!
What To Serve With Antipasto Chicken Sandwiches
This sandwich has got it all in terms of ingredients and is a meal in and of itself so go ahead and dive in with a refreshing drink like a Limoncello Spritz. Or, if you’d rather serve it as an appetizer, place toothpicks in the sandwich so it holds together while slicing and then divide it into halves or quarters, and serve it with a Simple Green Salad or Fruit Salad. Another excellent strategy would be to hold off on the sides, give yourself a second to digest, and save room for a dessert like our Italian Carrot Cake. Browse all Mediterranean recipes.
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