Artisan Grilled Chicken Sandwich Recipe

This Artisan Grilled Chicken Sandwich Recipe is a fresh and bistro-style lunch option, which features herb-marinated chicken breasts and a tangy, homemade sun-dried tomato aioli. It’s a sophisticated summer meal, bringing the flavors of an upscale cafe right to your backyard grill.

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Artisan Grilled Chicken Sandwich Ingredients

The Herb Marinade:

• 1/4 cup Lemon Juice: Adds brightness and tenderizes the meat.
• 1 tbsp Dijon Mustard: Helps emulsify the marinade and adds a spicy depth.
• 1 Garlic Clove, minced: For savory punch.
• Dried Herbs: 1/2 tsp Dried Oregano & 1/2 tsp Dried Basil. These dried herbs are more potent for marinating than fresh ones.
• 1/2 cup Olive Oil: The base fat to carry the flavors.
• Seasoning: 1/2 tsp Salt & 1/4 tsp Black Pepper.

The Sun-Dried Tomato Aioli:

• 1/4 cup Sun-Dried Tomatoes: Use the kind packed in oil for the best texture; drain them slightly before using.
• 1/2 cup Mayo: The creamy base.
• Flavor Boosters: 1 small Garlic Clove, 1 tsp Lemon Juice, 3–4 Fresh Basil Leaves. Fresh basil is key here for the “artisan” flavor.

The Sandwich Build:

• 4 Boneless, Skinless Chicken Breasts: Pounded to uniform thickness.
• 1 Red Onion: Sliced into thick rings for grilling.
• 2 cups Baby Arugula: Its peppery bite pairs perfectly with the lemon and tomato.
• 4 Ciabatta Rolls: The rustic, chewy texture of ciabatta holds up well to the juicy chicken and creamy aioli.

How To Make Artisan Grilled Chicken Sandwich

1. Marinate the Chicken: In a bowl, whisk together the lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, salt, pepper, and olive oil. Pound the chicken breasts to about ½-inch thickness (this ensures even grilling). Toss the chicken in the marinade to coat, cover, and refrigerate for 2 hours.
2. Make the Aioli: In a food processor or blender, combine the sun-dried tomatoes, garlic clove, lemon juice, mayonnaise, and fresh basil leaves. Pulse until smooth and creamy. Chill in the fridge until ready to serve to let the flavors meld.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade (discard excess liquid) and season lightly with extra salt and pepper. Grill for 3–4 minutes per side until char marks appear and the internal temperature reaches 165°F. Remove and let rest.
4. Char the Onions: Brush the thick onion rings with a little olive oil and season lightly. Grill them alongside the chicken until they are softened and slightly charred, about 4–5 minutes.
5. Toast the Ciabatta: Slice the ciabatta rolls open. Place them cut side down on the grill or in a hot skillet for 1–2 minutes until they are toasted and crispy.
6. Assemble: Generously spread the sun-dried tomato aioli on both the top and bottom buns. Layer the bottom bun with the grilled chicken, charred onion rings, and a handful of baby arugula. Top with the bun.

Recipe Tips

• Pounding is Non-Negotiable: Chicken breasts are naturally uneven—thick at one end, thin at the other. If you don’t pound them to an even ½-inch thickness, the thin end will dry out before the thick end is cooked.
• Preventing Sticking: Make sure your grill grates are clean and oiled before adding the chicken. The lemon juice in the marinade can sometimes cause sticking if the grill isn’t hot enough.
• Aioli Texture: If you don’t have a food processor, you can finely mince the sun-dried tomatoes and garlic by hand and whisk them into the mayo, but the texture will be chunkier (which is also delicious).
• Ciabatta Selection: If you can’t find ciabatta rolls, look for focaccia or a sturdy sourdough baguette. You need a bread with some “chew” to stand up to the heavy fillings.

What To Serve With Artisan Grilled Chicken Sandwich

• Pasta Salad: A cold pesto pasta salad mirrors the basil in the sandwich.
• Kettle Chips: Sea salt and vinegar chips offer a nice crunch.
• Lemonade: Freshly squeezed lemonade compliments the citrus marinade.
• Grilled Vegetables: Grill some zucchini or bell peppers alongside the onions.

How To Store Artisan Grilled Chicken Sandwich

• Marinated Chicken: You can keep the chicken in the marinade for up to 4 hours, but don’t go longer or the lemon juice will start to “cook” the meat and make it mushy.
• Leftovers: Store cooked chicken and grilled onions in the fridge for 3 days. The aioli keeps for a week. Toast fresh bread when ready to eat.

Artisan Grilled Chicken Sandwich Nutrition Facts

• Calories: 620 kcal
• Carbohydrates: 45g
• Fat: 32g
• Protein: 38g
• Sugar: 6g

Nutrition information is estimated per sandwich including sauce.

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