Best 2 Italian Chicken Sandwich Recipes

Indulge in a delectable culinary journey with our Italian Chicken Sandwich, a symphony of flavors that will tantalize your taste buds. This sandwich showcases a tender and juicy chicken breast, marinated in a blend of aromatic Italian herbs, pan-fried to perfection. Nestled between two slices of toasted ciabatta bread, the chicken is complemented by a vibrant medley of toppings. Fresh tomato slices, crisp lettuce, and tangy red onion add a burst of color and flavor. A creamy and flavorful pesto sauce, made from fresh basil, pine nuts, and Parmesan cheese, adds a luscious layer of richness. Finally, a drizzle of balsamic glaze provides a touch of sweetness and acidity, tying all the elements together. This Italian Chicken Sandwich is not just a meal; it's an experience that will transport you to the vibrant streets of Italy. With its combination of fresh ingredients, bold flavors, and ease of preparation, this sandwich is sure to become a favorite in your kitchen. In addition to the main recipe, we also offer variations to cater to different dietary preferences and tastes. Discover a vegetarian version featuring grilled zucchini and portobello mushrooms, a spicy rendition with chipotle mayo and jalapeños, and a gluten-free option using almond flour bread. Explore the culinary possibilities and find the perfect Italian Chicken Sandwich that suits your palate.

Here are our top 2 tried and tested recipes!

ITALIAN CHICKEN SANDWICH

Italian Chicken Sandwich image

Make and share this Italian Chicken Sandwich recipe from Food.com.

Provided by Debbwl

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2/3 cup rotisserie-cooked chicken, shredded (not cold)
2/3 cup mozzarella cheese, shredded
3 tablespoons olives, sliced
3 tablespoons sun-dried tomatoes, chopped
3 tablespoons pepperoncini peppers, sliced
3 tablespoons roasted red peppers, chopped
1/4 cup parmesan cheese, shredded
4 slices sourdough bread

Steps:

Stir together chicken, mozzarella, olives, sun dried tomatoes, pepperoncini, and roasted red peppers.
Spray a large nonstick skillet with cooking spray (such as Pam) and place over medium-high heat. Divide Parmesan into 4 small piles (about 1 tablespoon each) spreading slightly. Top with 4 slices of bread.
Pile chicken mixture onto half the bread and cook for a minute or two until cheese is crusty. Close sandwiches and reduce heat ot medium. Cook for a minute or to two on each side or until bread is golden and filling is warm.

ITALIAN CHICKEN CUTLET SANDWICH WITH BROCCOLI RABE AND PROVOLONE

ITALIAN CHICKEN CUTLET SANDWICH WITH BROCCOLI RABE AND PROVOLONE image

Categories Sandwich Chicken Quick & Easy

Yield 4 sandwiches

Number Of Ingredients 19

Ingredients

Chicken:
4 (4-6 ounces) chicken cutlets (about ½-inch thickness)
2 large eggs
2 tablespoons milk
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
¼ cup all-purpose flour
2/3 cup plain breadcrumbs
3 tablespoons olive oil
Broccoli Rabe:
1 bunch broccoli rabe, stems removed*
1 tablespoon olive oil
2 garlic cloves, thinly sliced
¼ teaspoon crushed red pepper flakes
½ teaspoon salt
4 torpedo rolls or ciabatta rolls
8 slices provolone cheese
Variation:
Substitute veal cutlets for chicken.

Steps:

1. In a wide, shallow bowl, whisk eggs, milk, crushed red pepper, and salt. 2. Place flour in a separate wide, shallow bowl. Repeat with breadcrumbs. 3. In a large skillet over medium heat, add 3 tablespoons olive oil. 4. Dip one chicken cutlet at a time in the flour, then in the egg mixture, allowing excess to drip into the bowl. Dredge in the bread crumbs, ensuring that the entire cutlet is evenly coated. Add to the skillet, and cook 3-4 minutes on each side until golden brown and crisp. Place on a paper-towel lined dish. Repeat with remaining slices. 5. Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes; drain and plunge into a bowl of ice water. "Shocking" the rabe will maintain its vivid green color. 6. In a large skillet over medium heat, add 1 tablespoon olive oil and garlic. Sauté until garlic starts to turn golden. Add broccoli rabe, crushed red pepper, and salt. Sauté 1-2 minutes more until just tender. 7. Place one split roll on a clean work surface. Place chicken cutlet on the bottom half of the roll. Top with ¼ of the broccoli rabe and 2 slices of cheese. Place under a broiler for 1-2 minutes, or until the cheese melts. Serve immediately. *Shopping Note: Broccoli rabe, also known as rapini, rape, and broccoli raab, is a popular Italian vegetable. It looks like slender broccoli and has a sharp, slightly bitter flavor. It is available at Italian markets as well as most major supermarkets.

Tips:

For a crispy chicken cutlet, use boneless, skinless chicken breasts that are pounded thin. This will help them cook evenly and quickly.
Season the chicken cutlets with salt, pepper, and garlic powder before cooking. This will add flavor and help the chicken stay moist.
Pan-fry the chicken cutlets in a hot skillet with olive oil. This will give them a nice golden brown crust.
To make the sandwich, toast the bread and then spread it with mayonnaise, mustard, lettuce, tomato, and provolone cheese. Top with the cooked chicken cutlet and serve.
You can also add other toppings to the sandwich, such as bacon, avocado, or grilled onions.

Conclusion:

The Italian chicken sandwich is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With its crispy chicken cutlet, flavorful toppings, and toasted bread, it is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and satisfying sandwich, give the Italian chicken sandwich a try.