Italian Chicken Sandwich Recipe

This crispy, toasted Italian Chicken Sandwich is made with seasoned pan-seared chicken, roasted red peppers, and basil pesto mayonnaise, ready in just 30 minutes. The provolone cheese is melted directly onto the toasted ciabatta bun, creating a protective barrier that keeps the bread crunchy and warm. I stopped buying these at my local deli once I realized how much better they taste fresh from my own skillet.

Restaurant-Quality At Home

I used to spend nearly fifteen dollars on a sandwich like this at a local panini shop, but making it at home is faster and surprisingly cheaper. The secret isn’t fancy equipment; it is simply pounding the chicken breasts thin so they cook evenly and pile perfectly onto the bread without sliding around.

My first attempt at this recipe was a disaster because I used soft burger buns that disintegrated under the weight of the pesto and peppers. Now, I always use a sturdy ciabatta or focaccia and take the extra minute to broil the cheese on the bread, which stops the sauce from making everything soggy.

Italian Chicken Sandwich Ingredients

• Chicken: 2 large boneless skinless chicken breasts, sliced in half horizontally or pounded thin.
• Seasoning: 1 tablespoon dried Italian seasoning, 1/2 teaspoon garlic powder, salt, and black pepper.
• Bread: 4 Ciabatta rolls or sturdy Italian hoagie rolls.
• Cheese: 4-8 slices Provolone cheese (mild or sharp depending on preference).
• Peppers: 1/2 cup jarred roasted red peppers, patted dry.
• Greens: 1 cup fresh baby arugula or spinach.
• Spread: 1/3 cup mayonnaise mixed with 2 tablespoons basil pesto.
• Oil: 2 tablespoons olive oil for searing.

How To Make Italian Chicken Sandwich

1. Prep the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness. Pat them dry and season generously on both sides with Italian seasoning, garlic powder, salt, and pepper.
2. Sear the Cutlets: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove from the pan and let them rest.
3. Toast and Melt: Slice the rolls open and place them cut-side up on a baking sheet. Place slices of provolone on the top halves of the buns. Broil on high for 1-2 minutes until the bread is toasted and the cheese is bubbly and melted.
4. Assemble: Spread the pesto mayonnaise on the bottom buns. Top with the cooked chicken, roasted red peppers, and a handful of fresh arugula. Close the sandwich with the cheesy top bun and serve immediately.

Recipe Tips

• Dry the Peppers: Jarred roasted red peppers are packed in liquid. Pat them thoroughly dry with a paper towel before adding them to your sandwich, or the bread will absorb the brine and get mushy.
• Don’t Skip Pounding: Uneven chicken breasts lead to dry edges and raw centers. Pounding them ensures every bite is juicy and the meat is tender enough to bite through cleanly.
• Cheese as Glue: Melting the cheese on the top bun helps hold the sandwich together and prevents the top slice of bread from slipping off while you eat.

What To Serve With Italian Chicken Sandwich

These sandwiches are hearty, so a light side like a simple green salad with balsamic vinaigrette cuts through the richness of the cheese and pesto. For a more comforting meal, serve them with crispy parmesan fries or a cup of tomato basil soup for dipping.

How To Store

If you have leftovers, store the cooked chicken, sauce, and bread separately in the fridge for up to 3 days. Reheat the chicken in a pan or air fryer before assembling a fresh sandwich; assembled sandwiches do not store well as the bread will become soggy.

FAQs

• Can I use breaded chicken instead? Yes, you can use frozen or homemade breaded chicken cutlets for a Chicken Parmesan style sandwich. Just add a little marinara sauce instead of the pesto mayo.
• What is the best bread for this sandwich? Ciabatta is the best choice because its crusty exterior and airy interior hold up well to moist ingredients. Focaccia or a baguette are also great alternatives.
• Can I make this spicy? Absolutely. Mix a teaspoon of Calabrian chili paste or red pepper flakes into the pesto mayonnaise for a nice kick that pairs well with the creamy provolone.

Nutrition

• Calories: 580
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 1150mg
• Total Carbohydrate: 42g
• Protein: 38g

Try More Recipes:

• Italian Basil Chicken Cutlets Recipe
• Italian Chicken Pasta Salad Recipe
• Italian Chicken Rice Casserole

Italian Chicken Sandwich

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

This Italian Chicken Sandwich features juicy seared chicken, melted provolone, and roasted red peppers on a toasted roll. It’s a restaurant-quality lunch ready in 30 minutes. The creamy pesto mayo adds the perfect herbal finish to the crispy bread.

Ingredients

• 2 large boneless skinless chicken breasts (pounded thin)

• 1 tbsp dried Italian seasoning

• 1/2 tsp garlic powder

• Salt and black pepper to taste

• 4 Ciabatta rolls or Italian hoagie rolls

• 4-8 slices Provolone cheese

• 1/2 cup jarred roasted red peppers (patted dry)

• 1 cup fresh baby arugula

• 1/3 cup mayonnaise

• 2 tbsp basil pesto

• 2 tbsp olive oil

Directions

• Prep the Chicken: Pound chicken breasts to 1/2-inch thickness. Season both sides with Italian seasoning, garlic powder, salt, and pepper.
• Sear the Cutlets: Heat olive oil in a skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden and internal temp reaches 165°F. Remove and rest.
• Toast and Melt: Place split rolls on a baking sheet. Top upper halves with provolone. Broil 1-2 minutes until cheese bubbles and bread toasts.
• Assemble: Mix mayo and pesto. Spread on bottom buns. Layer with chicken, peppers, and arugula. Top with the cheesy bun.