Chicken, Artichoke & Mozzarella Sandwich
This Chicken, Artichoke & Mozzarella Sandwich layers roasted chicken thighs, fresh mozzarella, a tangy artichoke salad, and balsamic oregano mayo on ciabatta bread.
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.