Spicy Italian Grilled Chicken Sandwich

Move over boring chicken sandwiches, this grilled chicken sandwich recipe is layered with a variety of flavors and textures – a spicy Calabrian chili mayo, creamy fresh mozzarella cheese, smoky grilled juicy chicken, and bright and peppery arugula. We put them all together for an Italian-inspired sandwich that never disappoints.

The recipe is designed to deliver maximum flavor with minimal fuss with simple components that pack in the flavor. It’s perfect for weeknight dinners and weekend cookouts in the backyard.

Serving this meal to kids? I would recommend serving the sandwiches deconstructed and let them make their own sandwich (even if that turns out to not be a sandwich at all!). Sandwiches can be tough for kids, both in terms of being hard to eat and also having foods mixed together (and potentially not liking some of the components). Serve the meal with a few items you know your kids will eat on the side, like fruit, veggies, milk, and some butter for the bread.

Estimated reading time: 6 minutes

Ingredient Notes

• Chicken – Use high-quality raw chicken breast tenders or pounded chicken cutlets (not breaded chicken tenders!) for best flavor and super-quick cooking. You can also use boneless, skinless chicken breasts or thighs, but the cooking time will be a bit longer.
• Mayonnaise – Use your favorite mayonnaise. We’re mixing it with chilis to flavor the mayo, so be sure to use a plain mayonnaise. You can also use homemade mayo if you prefer. I love a super-creamy smooth mayo like Kewpie but regular Hellman’s or your favorite brand also works!
• Calabrian chilis – These Italian chilis add a great flavor and heat to the sandwich. You can find them in many grocery stores (Trader Joe’s included) with the olives. You can also order them here. I do feel it is a key ingredient, but you could also make your own spicy mayo with red pepper flakes or even switch up the flavors and mix in some Dijon mustard or BBQ sauce.
• Mozzarella cheese – We’re using fresh mozzarella cheese for the best flavor. You could use regular mozzarella, but fresh is best! You could also use burrata if you want to take it to the next level. You can either buy a ball of fresh mozzarella or you can find it pre-sliced – either will work. Melty provolone cheese or a smoked Gouda would also be delicious.
• Lemon – We’re using lemon juice as part of the dressing for the greens. I recommend fresh as it adds the brightest flavor, but if you prefer bottled lemon juice, use it!
• Ciabatta bread – You can use a loaf of ciabatta or a soft ciabatta bun, whichever you prefer. You could also use a variety of buns or bread like brioche buns, French bread slices, or even high-quality hamburger buns.

What You’ll Do

This is an overview, the detailed instructions can be found below in the recipe card.

1. Grill chicken. Season chicken and grill over direct medium-high heat until cooked through.
2. Make chili mayo. In a small bowl, stir together mayonnaise and chopped Calabrian chilis. Adjust according to personal spice preference.

3. Prep arugula. Toss together arugula, lemon juice, flaky sea salt, and black pepper.
4. Assemble the sandwich. Layer spicy mayo on bread and top with chicken slices over the cheese and and top with arugula.

Storage

Store leftover sandwich components in separate airtight containers in the refrigerator for 2-3 days.

How to reheat

You can reheat the chicken before making the sandwich or serve it cold; either way is delicious.

How to prep ahead

• Grill chicken up to a day in advance
• Mix the Calabrian chili mayonnaise

Food styling and photography by Loren Runion.

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