What really makes this Grilled Chicken Sandwich recipe over the top is the Olive Aioli which is made with some of my Greek Olive Tapenade.
I strongly recommend you make the olive tapenade before making the sandwiches. Obviously, you don’t have to but it will make it quicker and easier when you assemble the sandwiches.
Many of the ingredients for this grilled chicken sandwich can be substituted for other ingredients according to your preference.
As an example, you can substitute the provolone cheese with some slices of fontina or mozzarella, or substitute the baby arugula for some lettuce.
If you are pressed for time you can also use some pre-cooked frozen chicken breasts instead of having to cook the chicken for these sandwiches. Just make sure you take the necessary precautions.
Gather your Ingredients
You will need the following ingredients to make this Grilled Chicken Sandwich recipe (see recipe card for quantities): Chicken Breasts, Extra Virgin Olive Oil, Salt, Ground Black Pepper, Greek Olive Tapenade, Mayonnaise, Fresh Lemon Juice, Ciabatta Rolls, Provolone Cheese and Baby Arugula.
How to Make Grilled Chicken Sandwich
- Coat the chicken with olive oil, salt and pepper. In a skillet or a grill cook the chicken for approximately 12 minutes or until the internal temperature reaches 165°F.
- In a small bowl, combine the olive tapenade with the mayonnaise and lemon juice to create the olive aioli.
- Spread the aioli mixture on the top and bottom cut surfaces of the ciabatta rolls.
- Add the grilled chicken and top with a slice of cheese and some arugula.
Printable Recipe Card
Grilled Chicken Sandwich with Olive Aioli
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Ingredients
- 4 Chicken Breasts
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Salt
- 1 Tsp Ground Black Pepper
- ¼ Cup Greek Olive Tapenade
- 2 Tbsp Mayonnaise
- 1 Tbsp Fresh Lemon Juice
- 4 Ciabatta Rolls, sliced
- 4 slices Provolone Cheese
- 1 Cup Baby Arugula
Instructions
- Coat the chicken with olive oil, salt and pepper. In a skillet or a grill cook the chicken for approximately 12 minutes or until the internal temperature reaches 165°F.4 Chicken Breasts, 2 Tbsp Extra Virgin Olive Oil, 1 Tbsp Salt, 1 Tsp Ground Black Pepper
- In a small bowl, combine the olive tapenade with the mayonnaise and lemon juice to create the olive aioli.1/4 Cup Greek Olive Tapenade, 2 Tbsp Mayonnaise, 1 Tbsp Fresh Lemon Juice
- Spread the aioli mixture on the top and bottom cut surfaces of the ciabatta rolls.4 Ciabatta Rolls
- Add the grilled chicken and top with a slice of cheese and some arugula.4 slices Provolone Cheese, 1 Cup Baby Arugula
Loved this sandwich. The aioli mixture really makes this sandwich the best I have ever tasted.