Grilled Provençal Chicken and Pepper Sandwiches
with Zippy Lemon Aioli and Fresh Salad- Wheat
- Barley
- Milk
- Mustard
- Egg
- Sulphites
- Walnuts
- Wheat
- Barley
- Oats
- Rye
- Sesame
- Soy
- Triticale
- May contain traces of allergens
- Tree nuts
- Milk
- Sulphites
- Egg
- Fish
- Crustaceans
- Gluten
- Mustard
- Peanuts
Take a trip to the south of France with this grilled chicken sandwich. Paired with a fresh salad and zippy lemon aioli, let us take you away! Ingredients: Chicken breast • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Sweet bell pepper • Cucumber • Lemon • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Sandwich Bun
(Contains: Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale, May contain traces of allergens, Wheat, Barley)
1 unit(s)
Sweet Bell Pepper
¼ cup
Basil Pesto
(Contains: Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish, May contain traces of allergens, Milk)
2 tbsp
Mayonnaise
(Contains: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard, May contain traces of allergens, Mustard, Egg)
1 unit(s)
Lemon
½ tbsp
Zesty Garlic Blend
(Contains: Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy, May contain traces of allergens, Sulphites)
56 g
Spring Mix
1 unit(s)
Mini Cucumber
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Halve buns, then brush cut-side with 2 tsp (4 tsp) oil. Set aside.
- Cut cucumbers into 1/4-inch half-moons.
- Zest, then juice lemon.
- Add mayo and lemon zest to a small bowl. Season with salt and pepper, then stir to combine.
- Halve pepper, then core.
- Brush peppers with 1 1/2 tsp (3 tsp) oil, then season with salt and pepper. Set aside on a baking sheet.
- Add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add cucumbers and spring mix. Set aside. (TIP: We'll toss the salad in step 6!)
- Pat chicken dry with paper towels, then place in a medium bowl.
- Drizzle over 1 tsp (2 tsp) oil, then sprinkle over 1/2 tbsp (1 tbsp) Zesty Garlic Spice Blend and season with salt and pepper. Toss to combine. Set aside.
- Add peppers to one side of the grill. Close lid and grill, flipping once, until peppers are tender-crisp, 9-12 min.
- Transfer veggies back to the baking sheet. Cover to keep warm.
- Add chicken to the other side of the grill. Cook, flipping halfway through, until chicken is cooked through, 6-8 min.**
- When chicken is almost done, add buns to other side of the grill, cut-side down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
- Transfer chicken and buns to the baking sheet with peppers.
- Slice chicken, then add to another medium bowl with basil pesto. Toss to coat.
- Cut peppers into 1/4-inch slices. (TIP: Remove skin, if desired!)
- Spread lemon aioli over buns, then top with pesto turkey and half the red peppers.
- Add remaining red peppers to salad, then toss to combine.
- Divide sandwiches and salad between plates.
- Sprinkle feta over salad.
If you've opted to get chicken breasts, season it in the same way the recipe instructs you to season the turkey. Add chicken to the other side of the grill. Cook, flipping halfway through, until chicken is cooked through, 6-8 min.**
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers raved about the delicious taste, especially praising the zesty garlic spice blend that elevated the sandwich.
- Ease of prep: The recipe was well-received as a good summer dinner option, not too heavy for hot weather.
- Suggestions: Consider adding provolone cheese to boost flavour; some diners preferred extra sauce, so include additional mayo if desired.
- Leftovers: The sandwich was filling and satisfying, with one reviewer noting it rivaled restaurant quality.
- Sides: While the sandwich was a hit, some suggested pairing it with a different side or adding a vinaigrette to the salad.
