Chicken Provolone Sandwich

Course: Sandwiches
Product Category: Specialty Loaves
Total Time: 15 minutes
Servings: 2 sandwiches
Print Recipe


  • 4 slices Tribeca Oven Sourdough Loaf
  • 1 Chicken Breast
  • 2 tbsp Olive Oil, Divided
  • 2 slices Provolone Cheese
  • 1 Medium Onion, Sliced
  • 1 Tomato, Sliced

Pesto Aioli

  • 1/4 cup Pesto, prepared
  • 1 cup Mayonnaise


Prep Instructions

  • Ideally, this recipe is a great way to utilize leftover grilled chicken. If using leftover grilled chicken, skip to step 3 to sauté onions. If not, start by seasoning chicken breast with salt and pepper to taste.
  • Then add only 1 tablespoon oil to sauté pan and set heat to medium-high. When pan and oil are hot, gently place chicken breast in pan. Sauté chicken until both sides are browned and internal temperature of chicken registers 165°F.Set aside to cool but reserve pan for the onions.
  • Place remaining oil in reserved pan and add sliced onions over medium heat, season with salt and pepper to taste. Sauté onions until they are soft and translucent. Remove from heat and set aside.
  • To make pesto aioli, add prepared pesto and mayonnaise in a bowl and whisk to combine.

Sandwich Instructions

  • Toast bread slices gently on low setting in a toaster or toaster oven. Then spread out 4 slices of bread. Top with a liberal amount of pesto aioli.
  • Carefully butterfly each half of the chicken breast so that it is thin. If it still too thick, butterfly it again so that it is as thin as possible (this makes it easier to eat in the sandwich).
  • Place sliced chicken on two of the pieces of bread, then top with one piece provolone cheese on each piece of chicken and place in toaster oven or hot oven at 350°F for 1-2 minutes to slightly melt these cheese.
  • Place a tablespoon or so of onions on top of cheese, then add two slices of tomato. Top with other piece of bread.
  • Enjoy!

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