Imagine biting into a perfectly grilled chicken sandwich that transforms an ordinary meal into a culinary masterpiece. This isn't just any sandwich—it's a symphony of flavors featuring crispy pancetta, peppery arugula, and luxurious aioli nestled between toasted ciabatta rolls. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality lunch, this recipe promises to elevate your sandwich game from mundane to magnificent.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 boneless, skinless chicken breasts
- 4 slices pancetta
- 1 cup arugula
- 4 tablespoons aioli
- 2 ciabatta rolls
- Salt and pepper to taste
Instructions
- Begin by preparing the chicken breasts. If they are thick, consider butterflying them or pounding them to an even thickness to ensure even cooking. Season both sides generously with salt and pepper.
- Preheat your grill or grill pan over medium-high heat. If using a grill, ensure the grates are clean and lightly oiled to prevent sticking.
- Once the grill is hot, place the seasoned chicken breasts on the grill. Cook for about 6-7 minutes on one side without moving them to achieve nice grill marks.
- Flip the chicken breasts and cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for a few minutes.
- While the chicken is resting, cook the pancetta. In a skillet over medium heat, add the slices of pancetta. Cook for about 2-3 minutes on each side, or until crispy. Once cooked, transfer the pancetta to a paper towel-lined plate to drain excess fat.
- Next, slice the ciabatta rolls in half horizontally. Optionally, you can toast the cut sides on the grill for a minute or two until golden brown.
- To assemble the sandwiches, spread 2 tablespoons of aioli on the bottom half of each ciabatta roll.
- Place a grilled chicken breast on top of the aioli, followed by 2 slices of crispy pancetta and a generous handful of arugula.
- Top with the other half of the ciabatta roll to complete the sandwich. Repeat the process for the second sandwich.
- Serve the grilled chicken sandwiches immediately, with extra aioli on the side if desired.
Tips
- Temperature is Key: Use a meat thermometer to ensure your chicken reaches 165°F for safe and juicy results.
- Butterfly Chicken for Even Cooking: Pound or butterfly chicken breasts to create uniform thickness, guaranteeing perfectly grilled meat.
- Crisp Pancetta Technique: Cook pancetta slowly to render fat and achieve maximum crispiness.
- Aioli Enhancement: For extra flavor, consider making homemade aioli or adding roasted garlic to store-bought versions.
- Bread Matters: Lightly toasting ciabatta adds a delightful crunch and prevents sogginess.
- Fresh Ingredients: Use fresh, high-quality arugula for the best peppery bite.
- Resting Meat: Always let grilled chicken rest 3-5 minutes to retain moisture and redistribute juices.
Nutrition Facts
Calories: 590kcal
Carbohydrates: 0g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 125mg
