Description
Savor the vibrant taste of our Pepperoncini Grilled Chicken Sandwich, featuring juicy marinated chicken breasts topped with melted provolone cheese and zesty pepperoncini peppers, all served on a toasted roll with fresh greens. Ideal for a quick lunch or a hearty dinner!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pepperoncini peppers, sliced (jarred or fresh)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 slices of provolone cheese
- 4 sandwich rolls (ciabatta or hoagie rolls work well)
- Fresh arugula or spinach (for topping)
- Optional: sliced tomatoes and pickles for garnish
Instructions
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until smooth and well combined.
- Add the chicken breasts to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Let it marinate in the refrigerator for at least 30 minutes, or up to overnight for enhanced flavor.
- Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stove.
- Remove the chicken from the marinade, allowing excess to drip off. Discard the leftover marinade.
- Place the chicken on the grill and cook for about 6-7 minutes on one side without moving them.
- Flip the chicken and cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
- During the last minute of cooking, place a slice of provolone cheese on each chicken breast and close the grill lid to melt the cheese.
- Remove the chicken from the grill and let it rest for about 5 minutes.
- While the chicken is resting, prepare your sandwich rolls. Toast them on the grill for a minute or two until golden brown, if desired.
- Slice the rolls in half and spread a thin layer of mayonnaise on the inside of each half.
- Place a generous handful of fresh arugula or spinach on the bottom half of each roll.
- Add the grilled chicken breast with melted provolone cheese on top of the greens.
- Top with sliced pepperoncini peppers, and if using, add sliced tomatoes and pickles.
- Place the top half of the sandwich roll on each assembled sandwich.
- Cut the sandwiches in half diagonally for presentation.
- Serve immediately while warm and enjoy with a side of crispy potato chips or a light salad.
Notes
- For added heat, consider using spicy pepperoncini or adding a few slices of jalapeños.
- Feel free to customize the toppings based on your preferences.
- Prep Time: 30 minutes
- Cook Time: 15 minutes