Ciabatta Chicken Sandwich

Close up of a half of a chicken ciabatta sandwich with a side of potato chips.

This ciabatta chicken sandwich is stacked with juicy chicken, melty cheese, and fresh toppings on a toasted ciabatta roll for the perfect combination of crispy, creamy, and satisfying.

Course Entrees

Cuisine American

Keyword chicken sandwich, ciabatta chicken sandwich, sandwiches

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 274kcal

Author Wendie Williams

Ingredients

1 (15 ounce) Ciabatta loaf or focaccia
3/4 cup mayonnaise
1/4 cup sun dried tomato spread see notes
14-16 ounces sliced deli chicken or turkey
2 cups mozzarella cheese
1 cup smoked gouda cheese
1/2 cup red onion thinly sliced
1 large tomato cut into thin slices
salt and pepper
2-3 cups arugula spinach or romaine

Instructions

Preheat the oven to 400 degrees
Lay the ciabatta bread on a cutting board and using a serrated knife cut horizontal all the way through the loaf. Slicing it in half lengthwise.
Place the ciabatta bread on the baking sheet. Bake for 5-7 minutes just to get slightly toasted.
In a small bowl mix together the mayo and tomato spread until combined.
Evenly spread over both sides of the ciabatta bread
Evenly add the cheese on both halves. Add the chicken slices on one half followed by the sliced red onions. Place it back into the oven to melt.
Add the tomato slices on top of the onions sprinkle a little salt and black pepper on top.
Add the argula over the tomatoes.
Place the top ciabatta loaf on top and using a serrated knife cut into slices.

Notes

Sun-dried tomato spread is usually located with the sundried tomatoes in the produce section.
I love the flavor the smoked Gouda adds, but you can swap Provolone, mozzarella, or even pepper jack, which are all great options depending on how mild or bold you want the flavor.

Nutrition