Lunch with Liz
Tuscan Chicken Sandwiches
A fresh, savory sandwich that’s perfect for spring and summer meals.
Ingredients
- 4–6 chicken breasts or thighs
- Olive oil
- Salt and pepper, to taste
- Paprika
- Garlic powder
- Lemon pepper
- Dried oregano
- Red pepper flakes
-
Bread of choice (Schiacciata (what we use at Camp), ciabatta, or baguette)
- Provolone, mozzarella, or favorite cheese
- Pesto
- Pickled red onions
- Roasted red peppers, sliced
- Arugula or spring mix
Instructions
-
Season the Chicken
Place the chicken in a bowl and drizzle with olive oil. Season generously with salt, pepper, paprika, garlic powder, lemon pepper, oregano, and red pepper flakes. Mix well to evenly coat. Cover and refrigerate for at least 2 hours, or overnight if time allows. -
Cook the Chicken
Preheat a grill, flattop, or skillet over medium‑high heat. Cook the chicken for 4–6 minutes per side, or until it reaches an internal temperature of 165°F. Remove from heat and let rest, loosely covered. -
Toast the Bread
Scrape down or deglaze the cooking surface if needed, then add a bit of oil or butter. Toast the bread until warm with lightly crisped edges. -
Assemble the Sandwiches
While the bread is still warm, add a slice of cheese to each piece. Top with grilled chicken (sliced if desired), a spoonful of pesto, pickled red onions, roasted red peppers, and a handful of arugula or spring mix. -
Serve Warm and Enjoy!
Optional Sides
- Greek Fries: Regular fries tossed with Greek seasoning and finished with feta cheese
- Kettle Chips
- Tomato Soup: Roast fresh tomatoes, peppers, onion, and garlic with olive oil, red wine vinegar, salt, pepper, and thyme. Blend with chicken or vegetable stock, then simmer with fresh basil until warmed through.