Description
Elevate your midday meal with this irresistible sun-dried tomato chicken sandwich. Featuring perfectly seared chicken breast, tangy sun-dried tomatoes, and creamy melted provolone, this gourmet sandwich offers a Mediterranean-inspired flavor explosion. It is the perfect quick-prep lunch for busy foodies, combining rustic ingredients with simple, everyday convenience for a satisfying, café-quality experience at home.
Ingredients
2 boneless, skinless chicken breasts
4 slices crusty ciabatta or sourdough bread
1/2 cup sun-dried tomatoes in oil, drained and chopped
4 slices provolone cheese
2 cups fresh baby spinach
2 tablespoons mayonnaise
1 tablespoon fresh basil, chopped
1 tablespoon olive oil
Salt and black pepper to taste
Instructions
Season chicken breasts generously with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through.
Whisk together the mayonnaise and chopped basil in a small bowl while the chicken cooks.
Place the provolone slices on top of the cooked chicken in the pan and cover for 1 minute to melt.
Lightly toast your bread slices.
Spread the basil mayo on the bread and layer with fresh spinach, the cheesy chicken, and a generous portion of sun-dried tomatoes.
Close your sandwich, slice in half, and serve immediately.
Notes
Store cooked chicken and sun-dried tomatoes separately from bread in airtight containers for up to 2 days to prevent sogginess. Swap provolone for smoked gouda for extra depth or use arugula instead of spinach for a peppery kick. Ciabatta is recommended as its sturdy texture stands up best to the tomato oils.
- Prep Time: 10
- Cook Time: 10
- Category: Lunch
- Method: Pan-searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg