Italian Chicken Salad Sandwiches Recipe

Italian Chicken Salad Sandwiches Recipe

from today.com
50 min
1 servings

Get the recipe for Italian-inspired chicken salad sandwiches featuring marinated artichoke hearts, roasted red peppers and provolone cheese.

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 large onion, peeled and quartered
  • 1 large carrot, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 3 bay leaves (optional)
  • 1 tablespoon kosher salt, plus more to taste
  • 1 teaspoon ground black pepper, plus more to taste
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil
  • 1 (12-ounce) jar marinated artichoke hearts
  • 1 (12-ounce) jar roasted red peppers
  • 1 tablespoon capers
  • 2 teaspoons chopped Calabrian chile peppers
  • 1 tablespoon dried oregano
  • 1 lemon, zested and juiced
  • 4 ciabatta rolls
  • 2 teaspoons olive oil, plus more for drizzling
  • 1 cup shredded part-skim mozzarella cheese
  • 1/3 cup finely grated Parmesan cheese
  • 1 cup basil pesto (store-bought or homemade)
  • 8 slices provolone cheese

Directions

  1. 1

    In a medium saucepan set over high heat, add the chicken, onions, carrots, celery, bay leaves (if using), 1 tablespoon salt, 1 teaspoon and vinegar. Fill the pan with water until all ingredients are covered by about 2 inches. Bring to a boil, then reduce to a simmer and cover. Cook for 20 minutes, or until the chicken breasts are fully cooked and tender.

  2. 2

     Drain and reserve the simmering liquid (discard the vegetables). While still hot, transfer the chicken to the bowl of a stand mixer fitted with paddle attached (see note if you don’t have a stand mixer).

  3. 3

    Turn the stand mixer to low speed and allow the paddle to shred the chicken for about 30 seconds, just until it has begun to break down.

  4. 4

    Pause the mixer and add olive oil, marinated artichokes with liquid, roasted red peppers with liquid, capers, Calabrian chiles, oregano, lemon zest and juice. Continue mixing until all the ingredients are broken down and evenly distributed. If the salad looks dry, add some of the reserved simmering liquid, 1/4 cup at a time, until the chicken salad is moist and juicy. Taste and adjust seasoning with more salt, pepper or chiles as desired. Set aside.

  5. 5

    In a griddle or large heavy skillet set over medium-high heat, add 2 teaspoons olive oil. Split the roll in half and place face down in the oil for 1 minute until the bread is toasted. Remove the roll and place face-up on your work surface. Repeat with the rest of the rolls. Reduce heat to low while you assemble sandwiches.

  6. 6

    In a small bowl, combine the mozzarella and Parmesan. Set aside.

  7. 7

    Spread 2 tablespoons of pesto on each half of each toasted sandwich roll. Add a slice of provolone to all 4 bottom pieces of bread, then top with 3 to 4 generous scoops of the chicken salad. Top with 2 tablespoons of the cheese mixture and close the sandwiches.

  8. 8

    Increase the heat on the griddle to high and add a generous drizzle of olive oil. Working with one or two sandwiches at a time, place them in the hot oil and use a smaller heavy cast iron skillet or pot lid to press down. Cook for 1 to 2 minutes until toasted, then remove the lid, flip the sandwich and press down again. Reduce the heat to medium-low and cook until the bread is toasted, the tuna salad is heated through and the cheese is fully melted, 3 to 4 minutes. Remove from heat, cut in half and serve immediately.