This recipe shows you how to make a mouthwatering chicken sandwich. Not only do these feature juicy barbequed chicken, but also prosciutto, provolone cheese and basil, to add to the Italian flavor, plus a dressing to round it all off. These make a fantastic lunch or dinner, served with some chips on the side. Chicken sandwiches are something that pretty much every non-vegetarian enjoys, and chicken can be prepared in a multitude of ways. Italian style chicken is always special though. The chicken here is not marinated, like in some other recipes, so you will taste its natural flavor, as well as the other things in this tasty sandwich.
Tips for Juicy Chicken
You will need chicken breast halves to make this. Simply coat them in olive oil and then you can cook them for about 10 minutes per side on the barbeque or until the juices run clear when you pierce the thickest part. If you want it to cook quicker you can pound it more thinly. The thinner the chicken is the quicker it will cook, but you do not want it too thin because it will not look so good on the sandwich. Chicken breasts are very lean, so take care not to overcook them. There is no point cooking them further after the center of each one is white. As soon as that last trace of pinkness is gone from the center, the chicken is done, so take it off the barbeque.
Ciabatta and Provolone
The recipe calls for ciabatta buns but if you prefer you can use baguette bread or even regular burger buns. Something else you can change if you wish is the provolone cheese. Feel free to use mozzarella instead if you prefer. Provolone is a lovely cheese though. It is still made in Casilli, near Vesuvius, where it originated at the end of the 1800s, as well as other areas in Northern Italy, and you can get it in sausage, cone or pear shapes. Some kinds of provolone are smoked. This semi-hard cheese ranges in flavor from mild and nearly sweet to sharp and tangy. Provolone is love on pizzas and in sandwiches like the Philadelphia cheesesteak. It is also delicious in this chicken sandwich recipe.
The Delicious Dressing
We suggest combining mayonnaise and creamy Italian dressing to make a dressing which not only has a nice flavor but also quite a thick texture. You do not want to use a thin dressing which will seep through the bread. If you prefer, you can just use mayonnaise, perhaps stirring a pinch each of dried basil, dried parsley, sugar, salt, and black pepper into it, to add more flavor. A squeeze of lemon juice would also be nice. The dressing is up to you, of course, since this is your sandwich.
Why This Sandwich is So Good
No two chicken sandwiches are identical, and this is certainly one of the more special ones. The chicken is accented with prosciutto, which is like thin bacon, or you can use deli ham if you prefer. These meats combine so well. Also, you have provolone and some fragrant basil leaves to fortify the authentic Italian flavor of this sandwich. So if you are in the mood for chicken, but not just an ordinary chicken sandwich, this might be exactly the recipe you have been looking for, because its flavor and satisfying appeal really does ticks all the boxes.
- 4 boneless skinless chicken breast halves, about 4 oz each
- 4 slices provolone cheese
- 4 thin slices prosciutto or deli ham
- 8 fresh basil leaves
- ¼ teaspoon black pepper
- Olive oil, as needed
- 2 tablespoons mayonnaise
- 2 tablespoons creamy Italian dressing
- 4 ciabatta buns or similar
- Preheat the barbeque to medium.
- Pound the chicken breast halves to get the thickness a bit more uniform.
- You do not have to pound them, but it is a good idea.
- Rub olive oil over the chicken breast halves and cook them on there for 10 minutes.
- Flip them over and cook the other side for 10 minutes, or until the chicken is cooked through.
- Add the provolone to the top of the chicken for the final minute of the cooking time so it melts a bit.
- Cut the buns in half horizontally and toast them briefly on the barbeque if you wish.
- Combine the mayonnaise with the Italian dressing.
- Spread this mixture over the bottom half of each bun.
- Top each one with the basil leaves, cheese-topped chicken and finally the prosciutto.
- Grind some black pepper over the prosciutto and replace the bun tops.
- Serve these right away while the chicken is still hot.
Chicken and provolone combine to make this juicy hot sandwich recipe. Add some prosciutto, basil and dressing, and get ready to bite into this mouthwatering snack. The photo shows what the sandwich will look like with the provolone melting gorgeously over the top, and who could resist such a yummy dish? Serve it with chips and perhaps a couple of black olives, like in the picture, or consider wedges, a potato salad, or even coleslaw. Italian food is always good, as is grilled chicken, so why not combine both and get ready to enjoy this delicious chicken sandwich recipe?
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