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very easy
Prep Time
20 mins
Total Time
25 mins
Serves 4 to 6


Grilled chicken
skinless chicken breasts
2 tbsp
olive oil
2 tbsp
smoked paprika
1 tbsp
1 tbsp
ground cumin
1 tbsp
ground cilantro
lemon, zest and juice
Salt and pepper
Arugula pesto
4 cups
1/4 cup
shredded parmesan
1/4 cup
roasted walnuts
small clove of garlic, minced
1/2 cup
olive oil
Zest of 1 lemon
Salt and pepper
Herb and lemon mayonnaise
1/2 cup
mayonnaise, homemade or store-bought
3 tbsp
chives, chopped
3 tbsp
parsley, chopped
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
4 to 6
ciabatta buns, cut in half


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.