Chicken Ciabatta Sandwich Recipe
This delectable crispy chicken ciabatta sandwich is stuffed with pan-fried breaded chicken breast, crispy ciabatta buns, crunchy lettuce, and creamy paprika sauce, and it always turns out perfectly.
Servings 3
Ingredients
Breaded Chicken Breasts
- 1 large breast of chicken, split down the middle
- 1/2 cup GF flour 1/2 cup GF breadcrumbs (or GF panko)
- An egg, huge, beaten lightly
For the Sandwich
- ½ little Red onion scallion cut thin circles
- 4 leaves of romaine or iceberg lettuce
- 1 small tomato sliced thin circles
Spicy Paprika Cream Sauce
- Mayonnaise, equivalent to 5 tablespoons
- Sour cream, about 5 teaspoons worth
- 1/8 of a teaspoon of mustard, seeded
- Dijon mustard, one-fourth teaspoon
- Half a spoonful of sweet pickle relish
- 1/4 teaspoon of vinegar from white wines
- Paprika, either regular or sweet, a quarter teaspoon
- 1/4 teaspoon of dried garlic
- Powdered onion equivalent to a quarter teaspoon
Instructions
- Set aside all sauce ingredients.
- Pound chicken breast with Salt and pepper.
- Flour, eggs, and breadcrumbs in three bowls.
- Coat chicken breast with Flour, egg, and breadcrumbs. Coat chicken well, especially near the end.
- Cook each chicken breast for 3-4 minutes over medium-high heat. Flip and cook for 3-4 minutes with provolone cheese. Crisp, golden-brown chicken is ideal.
- Place cooked chicken on a paper towel-lined dish to absorb excess oil.
- Toast the ciabatta bread till crisp and golden (optional).
- Make chicken sandwiches. Spread paprika sauce on each cut-side ciabatta roll and fill with chicken, lettuce, tomato, and onion.