This Chicken, Artichoke & Mozzarella Sandwich layers roasted chicken thighs, fresh mozzarella, a tangy artichoke salad, and balsamic oregano mayo on ciabatta bread.
This Chicken, Artichoke & Mozzarella Sandwich started as a salad that I quickly realized would be even better piled onto toasted bread. The artichoke salad combines capers, sun-dried tomatoes, and quick-pickled red onion, then gets layered with sliced chicken thighs and fresh mozzarella on toasted ciabatta with balsamic oregano mayo.
I love this artichoke salad because it’s easy to make any time of year and keeps well in the fridge for snacking or adding to other meals. Here, it adds plenty of flavor to a simple chicken sandwich and makes this one I’ll keep coming back to.
If you like this sandwich, you’ll love my Bacon Ranch Chicken Salad Sandwich and my Pesto Chicken Sandwich.
Chicken, Artichoke & Mozzarella Sandwich
Ingredients
For the Chicken:
- 4 boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp kosher salt
- Freshly cracked black pepper
- For the Artichoke Salad
- ½ small red onion thinly sliced
- 2 tbsp red wine vinegar divided
- 1 14 oz can or jar artichoke hearts, drained and roughly chopped
- ¼ cup sun-dried tomatoes chopped
- 2 tbsp capers drained
- 2 tbsp extra virgin olive oil
- Kosher salt and freshly cracked black pepper
For the Balsamic Oregano Mayo:
- ¼ cup mayonnaise
- 1 tbsp balsamic vinegar
- ½ tsp dried oregano
- Pinch of kosher salt
- Freshly cracked black pepper
For the Sandwiches:
- 2 ciabatta rolls
- 8 oz fresh mozzarella sliced
Instructions
- Cook the chicken: Preheat the oven to 425°F. Add the chicken thighs to a sheet pan and toss with olive oil, oregano, garlic powder, salt, and pepper. Roast for 20–25 minutes, or until the thickest part reaches 165°F. Let rest for 5 minutes, then slice.
- Quick-pickle the onion: Add the red onion to a bowl with 1 tablespoon red wine vinegar and a pinch of salt. Toss and let sit for 10–15 minutes.
- Make the artichoke salad: Add the artichokes, sun-dried tomatoes, capers, olive oil, and remaining tablespoon of red wine vinegar to the pickled onions. Season with salt and pepper and toss to combine.
- Make the balsamic mayo: Mix the mayonnaise, balsamic vinegar, oregano, salt, and pepper until combined.
- Prep the bread: Slice the ciabatta rolls in half and lightly toast them if desired.
- Assemble: Spread the balsamic oregano mayo generously over the ciabatta. Layer with sliced chicken thighs, fresh mozzarella, and plenty of the artichoke salad, draining off any excess liquid before adding it.
- Serve: Close the sandwiches, gently press them together, and slice in half before serving.
Video
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