These fun sandwiches are perfect for an easy weeknight dinner or as a grab-and-go option when you head out with the family for a road trip or hike. Seasoned chicken is layered with cheese and vegetables inside a baguette and sliced to serve. The sandwiches can be served with warm chicken or they can be wrapped and chilled to pack along with you.
Italian Style Chicken Sandwiches
4

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Italian Style Chicken Sandwiches

  • Servings: 4
  • Prep Time: 15 MINS
  • Cook Time: 15 MINS

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Italian Style Chicken Sandwiches

Directions

Step one
Lay the chicken breasts on the cutting board. Sprinkle with 1 tsp. Italian seasoning, 1/4 tsp. salt and 1/8 tsp. pepper.
Step two
Preheat a cast-iron grill pan or a large non-stick skillet over medium-high heat. Place the chicken in the pan or skillet, seasoned- side down. Sprinkle the remaining Italian seasoning, salt, and pepper over the strips. Cook for 4-6 minutes on each side until they are no longer pink in the center. The internal temperature should reach 165°F. Remove from the skillet and set aside.
Step three
Cut the baguette length-wise to create a top and bottom for the sandwich. Spread the mayonnaise over the bottom portion. Lay the slices of cheese over the mayonnaise. Then add the arugula. Arrange the chicken pieces over the arugula. Large pieces may need to be cut so that you have an even layer of chicken. Layer the tomatoes over the chicken. Place the top portion of the baguette over the sandwich. Cut into 4 portions for serving.

Ingredients

1 pkg. RANGER® Free Range Thin Sliced Boneless Skinless Chicken Breasts
2 tsp. Italian seasoning
1/2 tsp. fine sea salt
1/4 tsp. ground black pepper
baguette
4 tbsp. mayonnaise
8 slices provolone cheese
1 cup arugula
2 medium tomatoes, sliced

Directions

Step one
Lay the chicken breasts on the cutting board. Sprinkle with 1 tsp. Italian seasoning, 1/4 tsp. salt and 1/8 tsp. pepper.
Step two
Preheat a cast-iron grill pan or a large non-stick skillet over medium-high heat. Place the chicken in the pan or skillet, seasoned- side down. Sprinkle the remaining Italian seasoning, salt, and pepper over the strips. Cook for 4-6 minutes on each side until they are no longer pink in the center. The internal temperature should reach 165°F. Remove from the skillet and set aside.
Step three
Cut the baguette length-wise to create a top and bottom for the sandwich. Spread the mayonnaise over the bottom portion. Lay the slices of cheese over the mayonnaise. Then add the arugula. Arrange the chicken pieces over the arugula. Large pieces may need to be cut so that you have an even layer of chicken. Layer the tomatoes over the chicken. Place the top portion of the baguette over the sandwich. Cut into 4 portions for serving.