Pepperoncini Grilled Chicken Sandwiches
Servings: 4
Ingredients
For the Chicken:
- 4 small boneless skinless chicken breasts
- 1 cup pepperoncini brine (or more as needed)
For the Creamy Dijon Spread:
- ¼ cup mayo
- ¼ cup grainy Dijon mustard
- 1 tablespoon brine from a jar of pepperoncini
- Salt and pepper, to taste
For the Sandwiches:
- 4 soft brioche burger buns
- 2 tablespoons unsalted butter
- 4 slices provolone cheese
- ½ cup shredded iceberg lettuce
- ½ cup sliced pepperoncini
- 4 whole pepperoncinis, optional for serving
Instructions
Marinate the Chicken (8 to 24 Hours Before Serving):
- Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels. Place the chicken in a medium bowl and pour the pepperoncini brine over the chicken. If it’s not fully submerged, fill until just covered. Cover and refrigerate for at least 8 hours, but up to 24 hours!
Meanwhile, Make the Creamy Dijon Spread:
- In a small bowl, combine the mayo, grainy mustard, pepperoncini brine, and a pinch of salt and stir to combine. Set aside.
Prepare the Grill:
- Heat grill over medium-high heat (about 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.
Grill the Chicken:
- Add the chicken to the grill and cook for about 6 to 8 minutes, or until the pieces turn golden and grill marks appear. Flip and cook until the chicken is cooked through, about 5 more minutes. Add the slice of cheese and let melt, 1-2 minutes. The lid should be closed throughout the cooking process. Transfer the chicken to a plate and let it rest for a few minutes.
Toast the Buns:
- Meanwhile, toast the buns. Butter and toast buns over medium heat until golden on the buttered side. Transfer to a platter and set aside.
Assemble and Serve:
- To serve, smear plenty of the creamy spread on both sides of the buns. Place the grilled chicken on top of the bottom bun and pile high with tons of iceberg lettuce and pepperoncini slices. Finish with the top bun and a pepperoncini tooth picked right in the center (optional). Serve and enjoy!