Grilled Mary’s Chicken Sandwich Recipe

Pound and Marinate

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag and gently pound with a meat mallet or heavy skillet to an even thickness of about 1/2 inch. This ensures even cooking.

In a bowl, whisk together 3 tbs olive oil, lemon juice, minced garlic, oregano, smoked paprika, kosher salt and 1/2 tsp black pepper. Add the flattened chicken breasts and coat evenly. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

While the chicken marinates, combine the sliced pickled peppers, chopped olives, diced red onion, red wine vinegar, 1 tsp olive oil, chopped parsley and 1/4 tsp black pepper in a small bowl. Stir well and taste; adjust acidity or salt if needed. Refrigerate until ready to assemble.

Preheat a gas grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade and let excess drip off. Lightly oil the grill grates or brush the chicken with a thin film of oil.

Grill the chicken 4–5 minutes per side, until an instant-read thermometer inserted into the thickest part reads 160°F–165°F and the exterior has good grill marks. Transfer to a plate and rest 5 minutes (carryover will bring the internal temp to safe level).

Meanwhile, split ciabatta rolls and spread 1/2 tbs butter on cut sides. Toast cut sides on the grill or in a skillet until golden, about 1–2 minutes.

If using mayonnaise, lightly spread 1 tsp mayonnaise on the bottom halves of the toasted rolls. Season the rested chicken with the remaining 1/4 tsp salt and a pinch (about 1/8 tsp) of black pepper.

Place a grilled chicken breast on each bottom roll. Top each chicken with two slices of aged provolone while the chicken is still warm so the cheese softens and slightly melts.

Spoon the pickled pepper and olive relish over the provolone, dividing it evenly between the two sandwiches.

Pile 1 cup of arugula on top of the relish, close with the top roll, press gently, and serve immediately.