Tuscan Chicken Sandwich Recipe

Prepare marinade

In a medium bowl whisk together 2 tbsp olive oil, minced garlic, 1 tbsp lemon juice, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp crushed red pepper flakes, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Marinate chicken

Place 1 lb boneless skinless chicken thighs in a shallow dish or zip‑top bag and pour the marinade over them. Massage to coat thoroughly, then refrigerate for at least 30 minutes and up to 4 hours.

Cook chicken

Heat a large skillet or grill pan over medium‑high heat. Add a thin film of oil or use the oil from the marinade. Cook the marinated thighs 4–6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain into pieces sized for sandwiches.

Make pesto

In a food processor combine 3 oz drained sun‑dried tomatoes, 1 cup fresh basil leaves, 2 tbsp toasted pine nuts, 1 tbsp grated Parmesan, 2 tbsp olive oil, 1 tsp lemon zest, 1 tsp salt and 1/2 tsp black pepper. Pulse until mostly smooth but slightly textured, scraping down the sides as needed. Taste and adjust salt, pepper or oil to reach a spreadable consistency.

Prepare bread

Slice 4 ciabatta rolls in half. Lightly brush cut sides with softened butter. Heat a large skillet over medium heat and toast the buttered cut sides until golden, about 1–2 minutes per side. Remove from heat.

Assemble sandwiches

Spread about 1–1½ tbsp sun‑dried tomato pesto on the bottom half of each roll. Layer sliced marinated chicken evenly across the four sandwiches (about 4 oz cooked chicken per sandwich). Top chicken with sliced fresh mozzarella (about 2 oz per sandwich), 2 tablespoons roasted red peppers, and a small handful (about 1/2 cup) baby arugula. Drizzle a small amount of balsamic glaze over the arugula if using.

Finish

Place the toasted top halves on the sandwiches and press gently. If you prefer the cheese melted, return assembled open sandwiches (without tops) to the skillet or a 350°F (175°C) oven for 3–4 minutes until the mozzarella softens, then top and serve. Slice each sandwich in half and serve warm.