Antipasto Chicken Sandwich
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared chicken breast layered with sun-dried tomato aioli, fresh arugula, olives, and mozzarella on ciabatta bread. This Italian-inspired sandwich brings the flavors of an antipasto platter between two slices.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 pounds boneless skinless chicken breast, (thinly sliced)
- 1 large lemon, (juiced)
- 3 tablespoons extra-virgin olive oil, (divided)
- 1 teaspoon fine salt
- 2 garlic cloves, (minced)
- 1 teaspoon dried oregano
- 1/4 cup aioli
- 1/8 teaspoon red chili flakes
- 2 teaspoons minced marinated sundried tomatoes
- 1 (16-ounce) jar roasted red peppers, (drained)
- 1 (12-ounce) jar quartered marinated artichoke hearts, (drained)
- 3/4 cup Italian green olives, (pitted and coarsely chopped)
- 4- ounces fresh mozzarella cheese, (thinly sliced)
- 3 1/2 ounces arugula
- Fresh basil leaves
- 4 ciabatta rolls (or similar, halved lengthwise)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 10m
- Sodium
- 2640mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 750mg
- Calcium
- 488mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2640MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.