Chicken Steak Sandwich Recipe

Prepare and pound

Trim any visible fat from the chicken breasts. Place one breast between two sheets of plastic wrap and, using a heavy skillet or meat mallet, gently pound to an even thickness about 1/2–3/4 inch (roughly 1.5–2 cm). Repeat with the second breast. Even thickness ensures quick, even cooking.

Season

In a small bowl combine 2 tbs olive oil, garlic powder, onion powder, smoked paprika, dried oregano, kosher salt and black pepper. Brush or rub the mixture all over both chicken breasts, coating evenly.

Sear and finish

Heat a large skillet over medium-high heat until hot. Add 1 tbs unsalted butter and 1 tbs olive oil. When foaming subsides, place the chicken breasts in the pan (do not crowd). Sear 3–4 minutes on the first side without moving until well browned. Flip and reduce heat to medium. Continue cooking 3–5 minutes more until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). If breasts are thick, cover pan for 1–2 minutes or finish in a 180°C (350°F) oven for a few minutes.

Rest

Transfer chicken to a cutting board and let rest 5 minutes so juices redistribute. Slice crosswise into 1/4-inch thick strips for sandwich assembly.

Prepare rolls and condiments

Slice ciabatta rolls in half lengthwise. In a small bowl mix mayonnaise, Dijon mustard and lemon juice; taste and adjust seasoning with a pinch of salt. Spread the mayo-mustard mixture evenly on both cut sides of each roll.

Toast rolls

Return the skillet used for chicken to medium heat (wipe out excess if necessary). Place cut-side down and toast rolls 1–2 minutes until lightly browned and crisp. Remove.

Assemble with cheese

Lay a slice of provolone on the bottom half of each toasted roll. Arrange warm sliced chicken over the cheese so residual heat helps melt it. If you want the cheese more melted, briefly return open sandwiches to the skillet (low heat) or place under a broiler for 30–60 seconds—watch carefully.

Add vegetables and finish

Top the chicken with thin rings of red onion, tomato slices, lettuce leaves and pickled jalapeños if using. Spread remaining mayo mixture on the top half of the roll and close sandwich. Press gently to compact.

Serve

Cut each sandwich in half on a diagonal and serve immediately. Optional: pass the quick pan sauce for drizzling (see next section).

While chicken rests, pour off any excess fat from the skillet leaving brown bits. Add 60 ml chicken stock (or water) and 1 tsp white wine vinegar, scraping the browned bits with a wooden spoon. Simmer 1–2 minutes until reduced slightly. Swirl in 1 tsp butter and 1 tbs chopped parsley. Taste and season with a pinch of salt and pepper. Spoon 1–2 tbs sauce over each sandwich before serving if desired.