Italian Chicken Sandwiches
A delightful blend of tender chicken, rich marinara sauce, and melted provolone cheese nestled in toasty ciabatta rolls, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 2 pieces boneless chicken breasts Can substitute with turkey or roasted vegetables.
- 1 cup marinara sauce Use low-sodium option if necessary.
- 4 slices provolone cheese Can substitute with vegan cheese for a dairy-free option.
- 4 pieces ciabatta rolls Gluten-free ciabatta rolls available.
- ½ cup fresh basil leaves Fresh herbs enhance flavor.
- 2 tablespoons olive oil For cooking the chicken.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Gather all your ingredients including boneless chicken breasts, marinara sauce, provolone cheese, ciabatta rolls, fresh basil, olive oil, and seasonings.
Cooking
- Heat olive oil in a skillet over medium heat. Season both sides of the chicken breasts with salt and pepper.
- Add the seasoned chicken to the skillet and cook for 6-7 minutes on each side until cooked through (internal temperature of 165°F).
- Pour the marinara sauce over the cooked chicken and let it simmer for about 3-4 minutes.
- Place a slice of provolone cheese on each chicken breast and cover with a lid until melted (about 2-3 minutes).
- Toast ciabatta rolls in a separate pan over medium heat until golden brown.
- Assemble the sandwiches by placing a chicken breast on the bottom half of each roll and adding fresh basil on top.
- Cover with the top half of the ciabatta roll and press gently.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, store chicken, sauce, and toppings separately from the rolls. You can reheat in the oven for a crispy finish.