Description
This spicy grilled chicken sandwich has layers of flavor – Calabrian chili mayo, creamy mozzarella cheese, grilled chicken, and peppery arugula.
Ingredients
Units
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- 1 tablespoon olive oil
- sea salt and pepper
- 1 pound chicken tenders
- 1/4 cup mayonnaise
- 2 tablespoons chopped Calabrian chilis (adjust according to spice preference)
- 4 ounces fresh mozzarella, sliced
- 4 cups arugula
- 2 tablespoons lemon juice
- 1 teaspoon olive oil
- flaky sea salt
- black pepper
- 16 ounces Ciabatta bread or rolls, sliced
Instructions
- Preheat grill to medium-high. Drizzle chicken with olive oil and season with salt and pepper. Grill over direct heat for about 4-5 minutes per side, or until cooked through and and reaches an internal temperature of 165 degrees F. Let rest and then slice thinly against the grain.
- While chicken is cooking, in a small bowl, stir together mayonnaise and chopped Calabrian chilis. Set aside.
- While the chicken is resting, toss together arugula, lemon juice, and olive oil. Season with a sprinkle of flaky sea salt and black pepper.
- Spread Calabrian chili mayo over the bottom piece of bread. Top with sliced mozzarella cheese, the sliced chicken, and top with arugula. Wrap with parchment paper if desired.
Notes
Chicken breasts instead of tenders. You can also use chicken breasts if you prefer; they will need to be grilled for about 4-6 minutes per side.
Cooking without a grill? No problem! You can cook the chicken inside on a grill pan or skillet.