Looking for a grilled chicken sandwich that is totally cravable? Look no further. This is topped with burrata cheese and sweet grilled peppers.
Table of Contents
This grilled chicken sandwich is not your typical chicken breast on a hamburger bun. Nope! This one includes tender and juicy grilled chicken tenders piled on grilled ciabatta bread.
It’s topped with a ball of burrata cheese that gets smushed between the bread with grilled sweet peppers, hot honey and fresh-cracked black pepper. Fresh basil and arugula round it all out.
It tastes like one of those fancy sandwiches you’d find a fine restaurant, but it’s easy to make at home.
Ingredients
- Chicken Tenders: Describe
- Olive Oil
- Balsamic Vinegar
- Kosher Salt and Black Pepper
- Sweet Peppers: Look for the mini peppers that are red, orange and yellow.
- Ciabatta Rolls: These
- Arugula Leaves
- Burrata Balls: You’ll find these in the deli section. They are so deliciously creamy when you break them open.
- Hot Honey
- Fresh Basil
Substitutions: Feel free to use skinless chicken breasts or chicken thighs instead of tenders. Try spicier peppers, if you like heat. This is also great on brioche buns or sourdough bread.
See the full recipe card below for servings and a full list of ingredients.
How to prepare a grilled chicken sandwich
Heat your grill to medium-low heat, around 275F degrees with a direct heat zone.
- STEP ONE: Using a meat mallet, pound the chicken tenders, until they are about 1/4-inch thick.
- STEP TWO: Place the tenders in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. In another bowl, toss the peppers with oil, salt and pepper.
- STEP THREE: Cut the ciabatta rolls in half. Brush the inside with olive oil.
- STEP FOUR: Grill the chicken tenders for about 3-4 minutes per side. Grill the peppers until they are charred. Grill the bread oil-side-down until it is golden brown, about 30-60 seconds.
- STEP FIVE: For the peppers, cut off and discard the stems. Slice the peppers into strips.
- STEP SIX: To layer the sandwich start with the bottom piece of bread. Top with arugula, pepper slices and 2 chicken tenderloins. Add one ball of burrata cheese and smear the cheese open with two forks. Drizzle with hot honey. Finish with black pepper and torn basil leaves. Add the top half of bread.
What to serve with grilled chicken sandwiches
This grilled chicken sandwich is best when served right away when the cheese is nice and melted and the lettuce is still crisp.
I love it with a side of Terra vegetable chips or sweet potato fries. Because this sandwich has some Italian flavors, it also pairs well with a pasta salad.
Storage
This sandwich doesn’t store very well because it will get soggy. If you want to save leftovers, store each component separately in an airtight container in the refrigerator for up to three days. Then, build you’re sandwich when you’re ready for leftovers.
GCG Pro Pitmaster Tips
- Use chicken tenders instead of breasts for even thickness
- Prep all of the ingredients in advance; the grill time is quick
- Splurge on the burrata cheese; it’s so worth it
Frequently Asked Questions
A grilled chicken sandwich can be healthyish. The meat and veggies are lean. The extra calories, fat and carbohydrates come in the bread and toppings like the burrata cheese and hot honey.
Most grilled chicken sandwiches are piled with lettuce, tomato, bacon and mayo, honey mustard or BBQ sauce. Those are great choices, but I like to think outside the box, which is why this one includes sweet grilled peppers, burrata cheese and fresh arugula and basil.
Burgers are generally made with beef, which has about 30 grams of protein per 4-ounce serving. Chicken breasts or tenders have around 35 grams of protein and are lower in calories and fat.
Burrata cheese is a soft Italian cheese. It has a thin layer of harder mozzarella on the outside and is creamy on the inside. When you break it open, the creaminess oozes onto this grilled chicken sandwich.
More grilled chicken recipes
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Grilled Chicken Sandwich with Burrata Cheese, Sweet Peppers
Ingredients
Grilled Chicken
- 8 chicken tenders
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp kosher salt
- 1 tsp black pepper
Grilled Sweet Peppers
- 8 mini peppers
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Grilled Ciabatta Rolls
- 4 ciabatta rolls
- 1 tbsp olive oil
Toppings
- 1 cup arugula leaves
- 4 burrata cheese balls
- 1 tbsp hot honey
- 8 fresh basil leaves
Instructions
- Heat Grill: Heat the grill to medium-low heat, around 275F degrees.
- Prep Chicken: Pound the chicken tenders to flatten. Place in a bowl with 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon salt and 1 teaspoon pepper. Toss to coat.
- Prep Peppers: In another bowl, toss the peppers in 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Prep Bread: Cut the ciabatta rolls in half. Brush the inside with olive oil.
- Grill: Grill the chicken tenders for 3-4 minutes per side. Grill the peppers until they are charred. Remove from the grill. Grill the bread oil-side-down until it is golden brown, about 30-60 seconds.
- Slice: For the peppers, cut off and discard the stems. Slice the peppers into strips.
- Build: To layer the sandwich start with the bottom bun. Top with arugula, pepper slices and 2 chicken tenderloins. Add one ball of burrata cheese and smear open with two forks. Drizzle with hot honey. Finish with black pepper and torn basil leaves. Add the top half of bread.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
