Craving a grilled chicken sandwich that delivers on flavor? This version layers juicy grilled chicken with creamy burrata and sweet, charred peppers for a sandwich that’s restaurant-worthy but easy to make at home.
Table of Contents
- Ingredients
- How to prepare a grilled chicken sandwich
- What to serve with grilled chicken sandwiches
- Storage
- Frequently Asked Questions
- More grilled chicken recipes
- Newest Recipes
- Grilled Chicken Sandwich with Burrata Cheese, Sweet Peppers Recipe
This sandwich is more than a chicken breast on a bun. Tender chicken tenders are marinated, grilled, and stacked on toasted ciabatta, topped with a ball of burrata that you break open for a lush, creamy finish. Sweet mini peppers are charred and added with a drizzle of hot honey, fresh basil and peppery arugula to balance the richness.
Ingredients
- Chicken tenders — tender, easy to flatten for even grilling
- Olive oil — for marinades and brushing the bread
- Balsamic vinegar — adds brightness to the chicken
- Kosher salt and black pepper — simple seasoning
- Sweet mini peppers — red, orange or yellow; char them until blistered
- Ciabatta rolls — sturdy bread that crisps nicely on the grill
- Arugula leaves — peppery, fresh greens
- Burrata balls — creamy cheese that oozes when opened
- Hot honey — a sweet-spicy finishing drizzle
- Fresh basil — torn for garnish
Substitutions: Use skinless chicken breasts or thighs if preferred. Try spicier peppers for heat or swap ciabatta for brioche or sourdough.
See the full recipe card below for servings and exact amounts.
How to prepare a grilled chicken sandwich
Preheat the grill to medium-low (about 275°F) and set up a direct heat zone for quick searing.
- STEP ONE: Pound the chicken tenders with a meat mallet until they are about 1/4 inch thick for even cooking.
- STEP TWO: Toss the flattened tenders with olive oil, balsamic vinegar, salt and pepper. In a separate bowl, toss the mini peppers with oil, salt and pepper.
- STEP THREE: Slice the ciabatta rolls in half and brush the cut sides with olive oil.
- STEP FOUR: Grill the chicken tenders 3–4 minutes per side until cooked through. Grill the peppers until blistered and slightly charred. Grill the bread oil-side-down for 30–60 seconds until golden.
- STEP FIVE: Trim stems from the peppers and slice them into strips.
- STEP SIX: Assemble each sandwich: place the bottom half of the ciabatta on a plate, add a handful of arugula, pepper strips and two chicken tenders. Top with one burrata ball and break it open with forks so the creamy center spreads over the chicken. Drizzle with hot honey, finish with fresh-cracked black pepper and torn basil leaves, then cap with the top half of the roll.
What to serve with grilled chicken sandwiches
Serve these sandwiches immediately so the burrata stays creamy and the bread stays crisp. They pair well with simple sides like vegetable chips, sweet potato fries or a chilled pasta salad to complement the Italian-inspired flavors.
Storage
This sandwich is best eaten fresh. To keep leftovers from getting soggy, store the components separately in airtight containers in the refrigerator for up to three days: chicken, charred peppers, burrata, greens and bread. Reassemble just before serving.
GCG Pro Pitmaster Tips
- Use tenders for even thickness and quick, consistent grilling.
- Prep ingredients ahead—the grill time is brief.
- Buy quality burrata; the creamy center makes the sandwich special.
Frequently Asked Questions
Grilled chicken and vegetables are lean and nutritious. Calories and fat come from the bread and rich toppings like burrata and hot honey, so balance portions to suit your goals.
Classic toppings include lettuce, tomato and sauces like mayo or BBQ. This recipe swaps those for charred sweet peppers, burrata, arugula and basil for a fresher, Italian-inspired profile.
Protein varies by portion, but a typical 4-ounce chicken breast or tenders provide roughly comparable protein to a 4-ounce beef patty, while chicken is often lower in calories and fat.
Burrata is an Italian cheese with a thin mozzarella shell and a creamy, soft interior. When cut open it releases a rich, velvety center that elevates the sandwich.
More grilled chicken recipes
- Grilled Chick-Fil-A Nuggets
- Grilled Chicken Thighs
- The Juiciest Grilled Chicken Breasts
Newest Recipes
Campfire Brie Dip (And the Three Mistakes I Made the First Time)
Smoked Hot Honey
Gochugaru Hot Honey (Korean Hot Honey)
19 Best Memorial Day Recipes to Grill This Weekend
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Grilled Chicken Sandwich with Burrata Cheese, Sweet Peppers
Ingredients
Grilled Chicken
- 8 chicken tenders
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp kosher salt
- 1 tsp black pepper
Grilled Sweet Peppers
- 8 mini peppers
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Grilled Ciabatta Rolls
- 4 ciabatta rolls
- 1 tbsp olive oil
Toppings
- 1 cup arugula leaves
- 4 burrata cheese balls
- 1 tbsp hot honey
- 8 fresh basil leaves
Instructions
-
Heat Grill: Heat the grill to medium-low, around 275°F.
-
Prep Chicken: Pound the tenders thin. Toss them with 2 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp kosher salt and 1 tsp black pepper.
-
Prep Peppers: Toss peppers with 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper.
-
Prep Bread: Cut ciabatta rolls in half and brush cut sides with olive oil.
-
Grill: Grill chicken 3–4 minutes per side. Grill peppers until charred, then remove. Grill bread oil-side-down 30–60 seconds until golden.
-
Slice: Trim stems from peppers and slice into strips.
-
Build: On the bottom roll place arugula, pepper strips and two tenders. Add a burrata ball and break it open so it spreads. Drizzle with hot honey, finish with black pepper and torn basil, then top with the other half of the roll.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.