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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
20 min
Total Time
25 min
Serves
Serves 4 to 6

Ingredients

Grilled chicken
2
skinless chicken breasts
2 tbsp
olive oil
30 ml
2 tbsp
smoked paprika
30 ml
1 tbsp
paprika
15 ml
1 tbsp
ground cumin
15 ml
1 tbsp
ground cilantro
15 ml
½
lemon, zest and juice
Salt and pepper
Arugula pesto
4 cups
arugula
1 L
1/4 cup
shredded parmesan
60 ml
1/4 cup
roasted walnuts
60 ml
1
small clove of garlic, minced
1/2 cup
olive oil
125 ml
Zest of 1 lemon
Salt and pepper
Herb and lemon mayonnaise
1/2 cup
mayonnaise, homemade or store-bought
125 ml
3 tbsp
chives, chopped
45 ml
3 tbsp
parsley, chopped
45 ml
½
lemon, zest and juice
Salt and pepper
Selection of garnishes (to taste)
Fresh mozzarella or provolone, sliced
Prosciutto slices
Pancetta slices
Sausage slices
Store-bought grilled peppers
Arugula
4 to 6
ciabatta buns, cut in half

Directions

Step 1
Chicken: in a bowl or large Ziploc bag, mix the spices and the oil, lemon zest and juice. Add the chicken breasts and coat them with the marinade. Add salt and pepper. Marinate in the fridge 4 to 6 hours or overnight.
Step 2
Heat the barbecue for indirect cooking and grill the chicken breasts about 15 minutes, turning them over to leave grill marks. Transfer to a dish and set aside a few minutes before slicing.
Step 3
Pesto: using a food processor or hand blender, crush all the ingredients and gradually drizzle in the oil. Adjust the seasoning to taste.
Step 4
Mayonnaise: in a small bowl, mix all the ingredients together. Taste and adjust the seasoning as needed.
Step 5
Assembly: spread mayonnaise onto the bread and add the grilled chicken, cold cuts, grilled peppers, and a spoonful of arugula pesto. Close the sandwich and grill a few minutes on the barbecue, if desired.