Chimichurri Chicken Sandwich

Prep 10 min


Cook 20 min


Ready in 30 min

The chimichurri mayonnaise in this recipe helps keep the chicken tender and juicy. And it doubles as a flavorful sandwich spread, too!


  • 3 tbsp (45 mL) Chimichurri Seasoning Mix
  • 1½ tbsp (22 mL) water
  • ¼ cup (60 mL) oil
  • ¾ cup (175 mL) mayonnaise
  • ½ tsp (2 mL) salt
  • 2   medium chicken breasts (about 1½ lbs./700 g)
  • 1   French baguette (16 oz./450 g)
  • 2 cups (500 mL) loosely packed arugula
  • 2   avocados, peeled, pitted, and sliced
  • 4   slices provolone cheese, halved
  • 6 oz. (175 g) roasted red bell peppers, drained (about ½ a jar)


  1. Whisk together the seasoning mix and water in a large bowl. Let the seasoning sit for 5–10 minutes. Stir in the oil, mayonnaise, and salt. Set aside ½ cup (125 mL) of the sauce. Add the chicken to the bowl with the remaining sauce and toss to coat.
  2. Heat the 12" (30-cm) Cast Iron Grill Pan Skillet with the Grill Press over medium heat for 5 minutes. Cook the chicken, covered with the Grill Press, for 7–10 minutes on each side, or until the chicken is browned and reaches 165°F (74°C). Remove the chicken and let it rest for 5–7 minutes before slicing into thin strips.
  3. Cut the baguette widthwise into 4 even pieces, then cut each piece in half lengthwise. Grill the bread in batches, cut-side-down, using the Grill Press to weigh it down.
  4. To build a sandwich, spread the reserved chimichurri mayo on the top and bottom pieces of bread. Add a layer of arugula followed by the avocado, chicken, provolone, and roasted red peppers. Top with the other piece of bread. Repeat with the remaining ingredients to make a total of 4 sandwiches. Cut in half to serve.


  • 8  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 570, Total Fat 36 g, Saturated Fat 8 g, Cholesterol 80 mg, Sodium 830 mg, Carbohydrate 30 g, Fiber 0 g, Sugars 2 g (includes 0 g added sugar), Protein 29 g

Cook's Tips:

The mayonnaise helps keep the chicken moist, prevents it from sticking to the grill, and helps the seasoning adhere. You can use this technique for indoor or outdoor grilling.

Related Products

Related Recipes