Chimichurri Chicken Sandwich
This sandwich is loaded with marinated chicken thighs, herbaceous chimichurri sauce, creamy avocado, arugula, and melty fresh mozzarella cheese in between crispy ciabatta bread.
Servings: 4 sandwiches
Equipment
Ingredients
Chimichurri Sauce
- 1 small Shallot finely chopped
- 4 cloves Garlic minced
- 1/2 Jalapeño finely chopped
- 1/2 teaspoon Dried Oregano
- 2 tablespoon Red Wine Vinegar
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Fresh Mint finely chopped; can substitute for more parsley
- 1/2 cup Fresh Cilantro finely chopped; can substitute for more parsley
- 1/2 cup Fresh Parsley finely chopped
- 2 tablespoon Extra Virgin Olive Oil
Other Ingredients
- 1.5 lbs Boneless Skinless Chicken Thighs
- 1 tablespoon Extra Virgin Olive Oil
- 1 loaf Ciabatta Bread about 1 lb or 4 sandwich rolls
- 4 oz Fresh Mozzarella Cheese
- 2 oz Arugula
- 2 Avocado thinly sliced
Instructions
Chimichurri Sauce
- In a large bowl, add all of the chimichurri sauce ingredients. Mix together until well combined.
- Remove half of the chimichurri sauce to a smaller container with a lid. Set aside in the fridge for later.
Chicken Thighs
- Add the boneless skinless chicken thighs to the remaining half of chimichurri sauce in the large bowl. Cover and place in the fridge to marinade for at least 2 hours or overnight.
- After marinading, heat about 1 tbsp of olive oil in a large pan over medium-high heat. Wipe off any excess marinade from the chicken thighs and place in an even layer to the hot pan. Cook for about 7-10 minutes on each side. Cook in batches if needed. It's hard to overcook chicken thighs, so you can cook long enough to get plenty of color on the chicken.
Assembly
- Meanwhile, slice the loaf of ciabatta bread in half length-wise and slice into 4 equal-sized sandwiches. You could also use 4 sandwich-sized ciabatta rolls.
- Lay an equal amount of fresh mozzarella on each top bun. Place the ciabatta bread in an oven, toaster oven, or air fryer for a few minutes to toast and melt the cheese.
- Once toasted, spread 1/2 of the reserved chimichurri sauce from the fridge on the half of the bread without mozzarella. Lay thinly sliced avocado on top of the chimichurri sauce. Season to taste with salt or flakey salt and black pepper. Place an equal amount of cooked chicken thighs on top of each layer of avocado.
- Toss the arugula with the remaining reserved chimichurri sauce. Place on top of the chicken thighs and add the top half of the ciabatta, pressing down slightly.
Nutrition
Calories: 820kcal | Carbohydrates: 66g | Protein: 52g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.03g | Cholesterol: 184mg | Sodium: 1190mg | Potassium: 1095mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1626IU | Vitamin C: 29mg | Calcium: 225mg | Iron: 3mg
