Sandwiches Recipe

1. Prep and marinate chicken

Pat the chicken thighs dry with paper towels and cut into 1/2 to 3/4-inch pieces or leave whole for a thicker sandwich. In a bowl combine 1 tablespoon olive oil, minced garlic, smoked paprika, ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the chicken, toss to coat thoroughly, cover, and refrigerate for at least 20 minutes (or up to 2 hours).

2. Make lemon Dijon mayo

While the chicken marinates, whisk together mayonnaise, lemon juice, Dijon mustard, honey, and a pinch (remaining) of salt and pepper in a small bowl. Taste and adjust: add more lemon for brightness or a little more honey for sweetness. Set aside in the fridge.

3. Prepare vegetables and cheese

Thinly slice the red onion and tomatoes. Rinse and spin dry the mixed greens. If using pickles or pickled peppers, drain and pat dry. Lay out cheese slices if using. Keep components ready near the stove so sandwiches can be assembled hot.

4. Cook the chicken

Heat a large skillet or grill pan over medium-high heat and add the remaining 2 tablespoons olive oil. When oil shimmers, add the marinated chicken in a single layer (work in batches if needed). Cook without moving for 2–3 minutes to get a sear, then stir and continue cooking 3–4 minutes more until internal temperature reaches 165°F (74°C) and pieces are nicely browned. Transfer cooked chicken to a plate and let rest for 2 minutes.

5. Toast the buns

Halve the ciabatta rolls and spread softened butter on cut sides. In the same skillet (wipe out excess oil if necessary) or on a griddle over medium heat, place buns cut-side down and toast 1–2 minutes until golden and slightly crisp. Remove from heat.

6. Assemble sandwiches

Spread about 1 tablespoon of lemon Dijon mayo on both toasted bun halves (adjust to taste). On the bottom half, layer a handful of mixed greens, 3–4 slices of tomato, a few rings of red onion, then a generous portion of cooked chicken. If using cheese, place a slice over the hot chicken to melt slightly. Add pickles or pickled peppers if desired. Finish with the top bun.

7. Serve

Slice sandwiches in half if desired and serve immediately while chicken is warm. Offer extra lemon Dijon mayo on the side. These pair well with fries, a simple slaw, or roasted wings as part of a larger spread.