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Antipasto Chicken Sandwich

🇮🇹 Italy

Servings: 4 Prep: 25 minutes Cook: 10 minutes Total: 35 minutes

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, thinly sliced
  • 1 large lemon, juiced
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon fine salt
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 cup aioli
  • 1/8 teaspoon red chili flakes
  • 2 teaspoons minced marinated sundried tomatoes
  • 1 (16-ounce) jar roasted red peppers, drained
  • 1 (12-ounce) jar quartered marinated artichoke hearts, drained
  • 3/4 cup Italian green olives, pitted and coarsely chopped
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 3 1/2 ounces arugula
  • Fresh basil leaves
  • 4 ciabatta rolls, halved lengthwise

Steps

  1. In a bowl, combine chicken, lemon juice, 2 tablespoons olive oil, salt, garlic, and oregano. Toss to coat and let marinate at room temperature while preparing other ingredients.
  2. Prepare the aioli, then stir in chili flakes and minced sundried tomatoes.
  3. Heat remaining 1 tablespoon olive oil in a large sauté pan over medium-high heat until shimmering.
  4. Add chicken to the pan, shaking off excess marinade, and cook, flipping occasionally, until golden and internal temperature reaches 165°F. Remove from heat.
  5. Spread aioli on ciabatta roll halves.
  6. Layer chicken, roasted peppers, artichokes, olives, and mozzarella evenly among the rolls.
  7. Top with arugula and basil just before serving, then close the sandwiches and serve.

Source: www.themediterraneandish.com