Grilled Chicken Piccata Sandwich
This grilled chicken piccata sandwich has everything you would expect from the classic dish. It has a creamy lemon and caper aioli for the sauce. A nicely seasoned lemon pepper chicken. And the carbs from a toasted ciabatta roll. And don’t skimp on the arugula or parmesan cheese to bring it all together.
Chicken piccata is one of my favorite pasta dishes because it never feels overly heavy. The chicken with the lemon/caper sauce is much lighter compared to a beef and tomato based sauce. And I love putting a spin on classic dishes (like these Korean BBQ Burnt Ends) and so after having the classic dish one night I set out to make it into a sandwich.
How to make the aioli
Technically, by the classical definition, this is not an aioli. An aioli consists of emulsified olive oil and garlic. So instead of emulsified olive oil were are going to use mayonnaise. Although I guess you could use an olive oil mayo and be good to go.
The aioli is pretty simple though. Combine all the ingredients and mix to combine. Then add a pinch or two of salt and some black pepper to round it all out. This sauce is the best part of the sandwich. Well, maybe the parmesan cheese is but it’s certainly debatable.
Pro Tips: Grilled Chicken Piccata Sandwich recipe
If I’ve said it once, I’ve said it a million times. The easier the recipe the more the technique matters. So use these tips to get the most out of your recipe.
- Make the aioli ahead of time – This gives you one less thing to do right before you want to eat. Also, it lets all the flavors marry so it tastes better. You can make it up to three days ahead.
- Dark meat internal temperature – Of course chicken is technically cooked through at 165 degrees but I much prefer my dark meat chicken cooked between 180 and 190 degrees internal. This breaks down some of the connective tissue a little more and gives a much more pleasant bite.
- Don’t use pre-shredded cheese – Grate the cheese fresh. It makes a huge difference.
Grilled Chicken Piccata Sandwich
Ingredients
For the grilled chicken
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons lemon pepper seasoning
- 1 tablespoons olive oil
For the lemon caper aioli
- 1/4 cup mayonnaise
- 1 clove garlic finely diced
- 1 tablespoon roughly chopped capers
- 1-2 tablespoons lemon juice based on your taste
- salt and pepper to taste
For the Sandwiches
- 4 ciabatta rolls
- arugula and parmesan cheese
Instructions
- For the chicken
- Set up grill for medium-high heat about 425°
- Remove any excess fat from the chicken. Coat with oil and season. Once the grill is up to temperature grill, cook the chicken, flipping every 2 – 3 minutes. Cook until internal temperature is at least 165° but I prefer my dark meat chicken between 180°-190°.
For the lemon caper aioli
- Combine all ingredients and mix to combine. Can be made ahead of time and stored in the fridge for up to 3 days.
For the sandwich construction
- Toast the ciabatta rolls. Once cool enough to touch coat both sides with the aioli. Put on a layer of arugula and then the chicken and top with freshly grated parmesan cheese. Then enjoy!