Ciabatta Chicken Sandwich Recipes

CIABATTA SANDWICH

Steps:

• Combine cipollini onions, vinegar, and salt in a food processor or blender; puree until nearly smooth. Set aside for 1 hour.
• Heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and goat horn peppers in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. Remove onion mixture to a plate. Cook and stir coppa ham, soppressata, pork loin, and mortadella in the same skillet until warmed through and lightly browned, about 5 minutes.
• Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, 1 tablespoon artichoke aioli, and 1 tablespoon cipollini onion mixture. Top with 1/4 pound mozzarella cheese. Evenly distribute the soppressata mixture among the 4 sandwiches and top with equal amounts of the bell pepper mixture.
• Arrange sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.

17 BEST CIABATTA SANDWICH RECIPES

Steps:

• Cut the ciabatta bread in half horizontally and spread the olive tapenade on the bottom half.
• Add lettuce on top of the tapenade, then layer on the onion, salami, cheese, and tomatoes.
• Add the other half on top to complete the sandwich. Cut evenly into 16 pieces.

CIABATTA CHICKEN SANDWICH

Steps:

• Brush chicken with Italian dressing.
• Grill or bake until fully cooked. Keep warm.
• Spread 1 tablespoon of mayo on the insides, both sides of the ciabatta rolls, and place mayo side down on a medium hot skillet, until the bread is golden brown.
• Assemble your sandwich: Chicken, cheese, tomato, baby spinach.
• Enjoy!

TUSCAN CHICKEN SANDWICH

Steps:

• 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.

MOZZARELLA CHICKEN CIABATTA SANDWICHES

Steps:

• Combine pesto and mayo in a small bowl, stirring to blend.
• Sprinkle chicken with pepper and salt.
• Heat oil in a large skillet over medium-high heat.
• Add chicken and cook until done.
• Remove and place on cutting board to cool slightly.
• Cut chicken lenghtwise into thin slices.
• Preheat broiler.
• Cut ciabatta in half horizontally.
• Place bread, cut sides up, on a baking sheet.
• Broil until lightly browned (please watch so bread doesn't burn!). Remove bread from pan.
• Spread pesto mixture evenly over cut sides of bread.
• Arrange the chicken slices evenly over bottom half.
• Top chicken evenly with basil leaves, and sprinkle cheese over top.
• Place bottom half on baking sheet and broil until cheese melts (watch it!).
• Arrange bell pepper and tomato over cheese and cover with top half of bread.
• Cut into 4 equal slices and serve immediately.

CHARGRILLED CHICKEN CIABATTA

Steps:

• Preheat grill. Season chicken breasts with chicken seasoning. Grill over medium heat for 5 to 8 minutes on each side or until fully internal temperature reaches 165 degrees F.
• Top chicken with sliced cheese keep on grill until cheese melts; remove from grill and keep warm. Brush cut sides of rolls lightly with oil; grill for 1 minute.
• Toss lettuce blend and tomatoes with vinaigrette in a medium bowl. Spread mayonnaise equally on cut sides of sandwich rolls. Layer lettuce blend, grilled chicken breast and avocado slices (optional) on each roll. Serve sandwiches immediately.

PAPRIKA CHICKEN CIABATTAS

Steps:

• Cut the chicken breasts in half horizontally and lay each between two sheets of cling film. Bash with a rolling pin until about 1cm thick.
• Squeeze lemon juice over the chicken and dust with the paprika. Season with salt and pepper, and drizzle with a little olive oil. Lay on a hot griddle pan or barbecue and cook for 3-4 mins on each side until charred and cooked through.
• Halve the ciabatta horizontally and lay, cut side down, on the pan for 1 min. Mix the crushed garlic and mayonnaise, then spread over the cut side of each ciabatta half. Top with the lettuce and chicken, then season with a little salt and pepper. Cut in half to serve.

GRILLED CHICKEN SANDWICHES

Steps:

• In a skillet, heat oil on medium-high and brown chicken breasts or strips.Cook chicken on medium 5 minutes per side or until it shows no pink inside when cut.Cut chicken into thin slices and keep warm.Split ciabattas lengthways, open and spread with pesto.Layer bottom half with mango, sliced chicken and brie, and finally baby spinach.Close sandwiches and grill in the skillet 2 minutes per side, pressing firmly with a spatula.Remove when cheese is melted.