Grilled Spicy Chicken Sandwich
This grilled spicy chicken sandwich is made with yogurt-marinated chicken, toasted ciabatta, mustard, fresh vegetables, and pickled onions. A simple homemade recipe with bold flavor and no frying.
Ingredients
Chicken Marinade
- 3 tablespoon plain yogurt
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 1 large chicken breast butterflied and cut into 2 fillets
- 1 tablespoon extra virgin olive oil
For the Sandwich
- 2 ciabatta rolls halved
- 2 tablespoon mustard
- 2 lettuce leaves sliced
- 2 slices cheese
- 1 medium tomato sliced
- Mayonnaise for spreading
- Red pickled onions
Instructions
- In a bowl, combine 3 tbsp plain yogurt, 1 tsp salt, 1 tsp ground cumin, ½ tsp freshly ground black pepper, and ½ tsp paprika. Add 1 large chicken breast (butterflied and cut into 2 fillets) and coat well. Let it marinate for at least 30 minutes.
- Slice 2 ciabatta rolls in half and toast them in the same pan until lightly golden.
- Spread 2 tbsp mustard on the bottom halves of the ciabatta rolls. Top with 2 lettuce leaves, sliced, the grilled chicken, 2 slices cheese, and 1 medium tomato, sliced, then add red pickled onions. Spread mayonnaise on the top halves and close the sandwiches.
Notes
Marinate for Better Flavor: I like to let the chicken sit for at least 30 minutes so the yogurt tenderizes it properly.
Don’t Overcook: Cook just until done to keep the chicken juicy; overcooking dries it out quickly.
Toast in the Same Pan: I always toast the ciabatta in the same pan to pick up the flavor left from the chicken.
Nutrition
Calories: 371kcal | Carbohydrates: 33g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1764mg | Potassium: 716mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2625IU | Vitamin C: 14mg | Calcium: 87mg | Iron: 2mg
