This Chicken Ciabatta Sandwich is all about juicy paprika spiced chicken, a fresh garlic yogurt sauce, and crisp greens layered on a warm, toasty ciabatta roll. It’s simple, homemade, and ready fast.
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Why This Recipe Works
This sandwich doesn’t come from one specific region, but it’s inspired by the flavors of a Hungarian mushroom soup I used to make.
The chicken is seasoned with paprika and dill, which gives it a warm, savory flavor with a bit of brightness.
The garlic yogurt sauce is creamy, tangy, and has just enough bite from the raw garlic and lemon. It balances the seasoned chicken perfectly.
Ciabatta rolls hold up to warm chicken without getting soggy. I use Laura Vitale's ciabatta recipe. Spinach and micro arugula give the sandwich a fresh bite and a peppery contrast to the richness of the yogurt sauce.
If you're looking for an easy but flavorful chicken sandwich, this one's for you!
Ingredients
See the recipe card for exact amounts.
- Chicken breasts: I used 6 oz breasts for this recipe. Using larger chicken breasts will require a bit longer cooking time. Slicing them in half helps them cook fast while they stay juicy.
- Paprika and dried dill: Add warmth, depth, and a fresh flavor.
- Salt and freshly cracked black pepper: Essential for bringing out the flavors in the chicken.
- Olive oil: Helps the seasoning stick to the chicken and adds flavor.
- Yogurt: The base for the sauce. It’s tangy, creamy, and refreshing. Use plain, unsweetened thick Greek yogurt.
- Garlic: For a sharp punch. Use a microplane to finely grate the garlic.
- Lemon juice: Adds brightness.
- Ciabatta rolls: Soft inside with a crispy crust. I use Laura Vitale's ciabatta recipe. Use whatever roll you prefer.
- Spinach: Adds freshness and a bit of texture. Use your favorite greens.
- Micro arugula sprouts: Peppery and delicate. These give the sandwich a pop of color and a light spicy flavor.
Substitutions
- Ciabatta rolls: Any crusty sandwich roll will work. Baguette, sourdough rolls, or focaccia are good options. Avoid soft sandwich bread—it won’t hold up.
- Spinach and arugula: Swap for romaine, spring mix, or shredded iceberg if that’s what you have.
Instructions
Prep Tips
To make this chicken ciabatta sandwich, start by making the yogurt sauce and seasoning and cooking the chicken, then build your sandwich with fresh greens and garlic yogurt sauce.
How to slice a chicken breast in half
Slice the chicken breasts in half lengthwise to make thinner cutlets. The photo above shows how to butterfly a chicken breast. Slice all the way through for this recipe.
- I use 6 oz chicken breasts (before slicing) for this recipe. Mix the yogurt with grated or minced garlic and lemon juice. Season with salt and pepper. Stir and set aside.
- In a bowl or on a plate, coat the chicken with oil, paprika, dill, salt, and pepper. Rub the seasoning all over the chicken.
- Drizzle the halved buns with olive oil.
- Toast the ciabatta rolls lightly in a dry skillet or oven for extra texture.
- Heat olive oil in a skillet over medium heat.
- Cook the chicken for about 4–5 minutes per side, or until fully cooked and golden on the outside.
- Set out the toasted buns.
- Coat the bottom buns with the garlic yogurt sauce.
- Layer with spinach.
- Add hot chicken, and top with micro arugula. Serve.
Tips for Making Grilled Chicken Ciabatta Sandwiches
- Slice chicken evenly: Halving the chicken breasts helps them cook more evenly and quickly.
- Use a meat thermometer: Chicken should reach 165°F (74°C) in the center. Using a thermometer helps avoid dry or undercooked chicken.
- Let the chicken rest: Resting for a few minutes after cooking keeps the juices in the meat. Cut too soon and they’ll run out.
- Toast the rolls: Toasting adds texture and prevents the bread from getting soggy.
- Don’t skip the sauce: The yogurt garlic sauce ties everything together.
- Add greens right before serving: Spinach and arugula wilt quickly on hot chicken. Add them just before closing the sandwich to keep things fresh.
What to Serve with Chicken Ciabbata Sandwiches
For a quick lunch, serve this chicken ciabatta sandwich with a simple side salad, smashed potatoes, or air-fryer sweet potato wedges.
More Chicken Recipes
- Hot Honey Chicken Sandwich
- Baked Hot Honey Chicken
- Blackstone Chicken Tacos
- Blackstone Crunchwrap Supreme with Chicken
Storage
Store leftover cooked chicken in an airtight container in the fridge for up to 3 days.
Keep the yogurt sauce in a separate container, sealed, for 3 to 4 days.
Don’t store the assembled sandwich, as ciabatta can get soggy fast.
FAQs
Chicken is cooked when it reaches an internal temperature of 165°F (74°C). Using a meat thermometer is the most accurate way to tell when chicken is cooked.
Recipe
Grilled Chicken Ciabatta Sandwiches
Equipment
Ingredients
Chicken
- 12 oz chicken breasts 6 oz each, halved
- 2 teaspoons ground paprika
- 2 teaspoons dried dill
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
Garlic Yogurt Sauce
- ½ cup plain Greek yogurt
- 1 small garlic clove
- 1 teaspoon lemon juice
Sandwich
- 4 ciabatta rolls
- Spinach
- Micro Arugula Sprouts
Instructions
Garlic Yogurt Sauce
- Mix the yogurt, garlic, lemon, salt, and pepper in a small bowl. Set aside.
Chicken
- To prep the chicken, first slice the breasts into cutlets. Place the chicken breast flat on a cutting board. Hold a sharp knife parallel to the cutting board at the thickest part of the chicken. Carefully slice horizontally through the chicken, starting at one edge, and continuing all the way through.
- Place the cutlets on a plate or in a bowl and coat the olive oil, paprika, dill, salt, and pepper.
- Heat a grill pan over medium heat.
- Grill the buns once the pan is hot. Drizzle each bun half with olive oil and heat the grill for 3-4 minutes, until hot and marked with grill lines.
- Cook the chicken for 3-4 minutes on the first side and 2-3 minutes on the second side, depending on how big they are. Chicken is done when it reaches an internal temperature of 165°F (74°C).
Make the Sandwich
- Spread the bottom of the bun with garlic yogurt. Add spinach, and then the chicken cutlet. Top with sprouts, more sauce if you want it, and the top bun. Serve hot.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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