Paprika Chicken Ciabattas Recipe

Introduction

This paprika chicken ciabatta is a simple yet flavorful sandwich perfect for a quick lunch or casual dinner. Juicy chicken breasts seasoned with smoked paprika are grilled to perfection and paired with fresh lettuce and garlic mayo on crispy ciabatta bread.

Ingredients

• 4 skinless chicken breasts
• Juice of 1 lemon
• 1 tbsp smoked paprika
• Olive oil, for drizzling
• 1 ciabatta loaf
• 1 garlic clove, crushed
• 4 tbsp mayonnaise
• 8 romaine lettuce leaves, torn
• Salt and pepper, to taste

Instructions

1. Step 1: Cut each chicken breast in half horizontally. Place each piece between two sheets of cling film and gently bash them with a rolling pin until about 1cm thick.
2. Step 2: Squeeze lemon juice over the chicken pieces, then sprinkle with smoked paprika. Season with salt and pepper and drizzle with a little olive oil.
3. Step 3: Heat a griddle pan or barbecue and cook the chicken for 3-4 minutes on each side until nicely charred and cooked through.
4. Step 4: Slice the ciabatta loaf horizontally and place the cut sides down on the hot pan for 1 minute to toast lightly.
5. Step 5: Mix the crushed garlic with the mayonnaise, then spread this garlic mayo evenly over both halves of the ciabatta.
6. Step 6: Layer the torn romaine lettuce leaves on the bottom half of the ciabatta, then top with the cooked chicken. Season with a little extra salt and pepper if desired.
7. Step 7: Close the sandwich with the top ciabatta half and cut in half to serve.

Tips & Variations

• For a tasty variation, substitute the chicken with 500g sliced pork fillet and follow the same cooking method.
• Try adding sliced tomatoes or red onion for extra freshness and crunch.
• Use regular paprika instead of smoked paprika if you prefer a milder flavor.

Storage

Store any leftover chicken and ciabatta components separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a pan or microwave before assembling fresh sandwiches. It’s best to toast the ciabatta and assemble just before serving to keep it crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other bread instead of ciabatta?

Yes, you can use any sturdy bread like a baguette, sourdough, or rolls that hold up well to fillings and grilling.

How do I know when the chicken is fully cooked?

The chicken should be cooked until it reaches an internal temperature of 75°C (165°F) and is no longer pink inside. The surface should be nicely charred and the juices clear.

Paprika Chicken Ciabattas Recipe

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★★★★★

4.8 from 81 reviews

• Author: Cleo
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

These Paprika Chicken Ciabattas are a quick and flavorful sandwich perfect for a light lunch or casual dinner. Tender chicken breasts are marinated with lemon juice and smoky paprika, grilled to perfection, and served on toasted ciabatta bread with a garlicky mayonnaise and fresh romaine lettuce for a delicious and satisfying meal.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 skinless chicken breasts
• Juice of 1 lemon
• 1 tbsp smoked paprika
• Olive oil, for drizzling
• Salt and pepper, to taste

Sandwich Components

• 1 ciabatta loaf
• 1 garlic clove, crushed
• 4 tbsp mayonnaise
• 8 romaine lettuce leaves, torn

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Instructions

1. Prepare the Chicken: Cut the chicken breasts horizontally in half to create thinner pieces. Place each piece between two sheets of cling film and bash gently with a rolling pin until about 1cm thick. This helps the chicken cook evenly and become tender.
2. Marinate the Chicken: Squeeze the lemon juice over the chicken pieces and dust them evenly with smoked paprika. Season with salt and pepper, then drizzle with olive oil to coat the chicken, enhancing flavor and preventing sticking during cooking.
3. Cook the Chicken: Heat a griddle pan or barbecue until hot. Lay the chicken pieces on the pan and cook for 3-4 minutes on each side until nicely charred and cooked through, ensuring safety and a smoky taste.
4. Toast the Ciabatta: Slice the ciabatta loaf horizontally. Place the cut sides down onto the hot pan and toast for 1 minute until lightly browned and crisp.
5. Prepare Garlic Mayonnaise: Mix the crushed garlic clove into the mayonnaise thoroughly to infuse the mayo with a mild garlic flavor that complements the chicken.
6. Assemble the Sandwiches: Spread the garlic mayonnaise evenly over the toasted cut sides of the ciabatta halves. Layer the torn romaine lettuce leaves and cooked chicken on one half of the bread. Season with a little salt and pepper to taste. Top with the other half of the bread and cut in half to serve.

Notes

• You can substitute the chicken breasts with 500g of sliced pork fillet and follow the same cooking instructions for a different flavor.
• To add extra flavor, consider adding sliced tomatoes or red onions to the sandwich.
• If you prefer a spicier kick, sprinkle a little chili powder or cayenne pepper on the chicken along with the smoked paprika.
• For a healthier version, use low-fat mayonnaise or Greek yogurt mixed with garlic instead of regular mayonnaise.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Sandwiches
• Method: Grilling
• Cuisine: Mediterranean

Keywords: paprika chicken sandwich, grilled chicken ciabatta, easy chicken sandwich, smoked paprika chicken, quick lunch recipes