Grilled Chicken Prosciutto Sandwich Recipe
Make Grilled Chicken Prosciutto Sandwich Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Sandwiches
For the Chicken Marinade & Seasoning
For Assembly & Finishing
Method
For the Sandwiches
Prepare chicken
Pound each chicken breast to an even 1/2-inch thickness using a meat mallet or rolling pin inside a resealable bag. This ensures even grilling and tender texture.
Marinate
In a shallow dish, whisk together 2 tbs olive oil, 1 tbs lemon juice, minced garlic (from 2 cloves), 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the pounded chicken breasts and turn to coat. Let sit at room temperature for 15 minutes or refrigerate for up to 2 hours (if refrigerating, bring to room temp 15 minutes before grilling).
Preheat grill or grill pan
Preheat an outdoor grill or stovetop grill pan over medium-high heat until hot (about 400°F / a hot contact). Lightly brush the grates or pan with 1 tsp olive oil to prevent sticking.
Grill chicken
Place chicken on the grill and cook 4–6 minutes per side, turning once, until an instant-read thermometer inserted into the thickest part reads 160–165°F and juices run clear. Remove from heat and let rest 5 minutes; residual heat will bring it to safe temperature and keep it juicy.
Assemble prosciutto-wrapped chicken (optional step)
If you prefer prosciutto wrapped on the chicken rather than layered in the sandwich, wrap 3 prosciutto slices around each cooked chicken breast while it rests; the residual heat will slightly crisp the prosciutto and meld flavors.
For Assembly & Finishing
Prepare bread and cheese
Slice the ciabatta rolls horizontally. Spread about 1 tbs softened butter evenly on the cut sides of each roll. Slice fresh mozzarella into 1/4-inch rounds. Slice the tomato into thin slices and season lightly with a pinch of salt.
Layer the sandwich
If not wrapping prosciutto around chicken, lay 3 prosciutto slices directly on the bottom half of each toasted roll. Place the grilled chicken breast on top, then top the chicken with sliced fresh mozzarella. Add a handful (about 1/2 cup) of arugula and 2–3 slices of tomato on each sandwich. Drizzle 1/2 tbs balsamic glaze over the tomato and greens (divide evenly between sandwiches).