These Pepperoncini Grilled Chicken Sandwiches are seriously delicious—tender, tangy, and creamy all at once.
Pepperoncini are mildly spicy, tangy peppers common in Italian and Mediterranean cooking. They add a bright, zesty note to salads and sandwiches, but don’t overlook the brine—the tangy liquid is a great kitchen shortcut. Using pepperoncini brine to marinate chicken infuses flavor and helps tenderize lean cuts like chicken breasts.
Marinate the chicken overnight if you can; 8 hours still yields juicy, well-flavored meat thanks to the pepperoncini brine.
The Creamy Dijon Spread on these sandwiches balances the peppers’ tang with a smooth, savory texture. Spread it on buttery toasted brioche buns, add the grilled chicken, shredded lettuce, and sliced pepperoncini, and you’ve got a flavorful, satisfying sandwich.
Ingredients:
- Boneless, skinless chicken breasts
- Pepperoncini brine
- Mayonnaise
- Whole grain Dijon mustard
- Kosher salt
- Freshly ground black pepper
- Brioche burger buns
- Unsalted butter
- Sliced provolone cheese
- Shredded iceberg lettuce
- Sliced pepperoncini
- Whole pepperoncini (optional, for serving)
Step-by-Step:
Step One: Marinate the Chicken (8 to 24 Hours Before Serving)
Place chicken breasts on a cutting board and cover with parchment or plastic wrap. Pound to an even 1/2-inch thickness using a meat mallet or heavy skillet. Pat the chicken dry and transfer to a bowl. Pour enough pepperoncini brine over the chicken to just cover. Cover and refrigerate for at least 8 hours or up to 24 hours.
Step Two: Make the Creamy Dijon Spread
In a small bowl, whisk together 1/4 cup mayonnaise, 1/4 cup whole grain Dijon mustard, 1 tablespoon pepperoncini brine, and salt and pepper to taste. Set aside.
Step Three: Prepare the Grill
Preheat the grill to medium-high (about 400°F). Oil the grates by dipping a wadded paper towel in a little avocado or neutral oil and, using tongs, wiping the oil over the grate. Use only a small amount of oil to avoid flare-ups.
Step Four: Grill the Chicken
Grill the chicken over direct heat for about 6 to 8 minutes per side, until golden with nice grill marks and cooked through. After flipping, top each piece with a slice of provolone and close the lid for 1 to 2 minutes so the cheese melts. Remove the chicken and let it rest a few minutes before assembling.
Step Five: Toast the Buns
Butter the brioche buns and toast them in a skillet over medium heat or on the grill until the buttered side is golden. Transfer to a platter and keep warm.
Step Six: Assemble and Serve
Spread a generous amount of the Creamy Dijon on both bun halves. Place a grilled chicken breast on the bottom bun, top with shredded iceberg lettuce and sliced pepperoncini, then place the top bun. Add a whole pepperoncini on a toothpick if desired. Serve immediately.
Recipe FAQs:
Yes. A cast-iron grill pan gives great grill marks and crust, but any heavy skillet will work fine. Cook over medium-high heat until cooked through, following the same timing guidelines.
These sandwiches pair well with a cold pasta salad, a crunchy green salad with summer vegetables, grilled vegetables, or your favorite potato side.
I hope you enjoy these Pepperoncini Grilled Chicken Sandwiches all grilling season long. Leave a comment after you try them!
Want more pepperoncini recipes? Try these!
Italian Chop Salad with Pepperoncini Vinaigrette
Philly Cheesesteak Sliders
Sileo Celery Salad
Pepperoncini Grilled Chicken Sandwiches
Ingredients
For the Chicken:
- 4 small boneless, skinless chicken breasts
- 1 cup pepperoncini brine (or more as needed)
For the Creamy Dijon Spread:
- 1/4 cup mayonnaise
- 1/4 cup whole grain Dijon mustard
- 1 tablespoon pepperoncini brine
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Sandwiches:
- 4 brioche burger buns
- 2 tablespoons unsalted butter
- 4 slices provolone cheese
- 1/2 cup shredded iceberg lettuce
- 1/2 cup sliced pepperoncini
- 4 whole pepperoncini, optional for serving
Instructions
Marinate the Chicken (8 to 24 Hours Before Serving):
- Place chicken breasts on a cutting board and cover with parchment or plastic wrap. Pound to an even 1/2-inch thickness. Pat dry. Place in a medium bowl and pour pepperoncini brine over the chicken to just cover. Cover and refrigerate 8–24 hours.
Make the Creamy Dijon Spread:
- Combine mayonnaise, Dijon mustard, pepperoncini brine, salt, and pepper in a small bowl. Set aside.
Prepare the Grill:
- Heat grill to medium-high (about 400°F). Oil the grates lightly using an oiled paper towel and tongs.
Grill the Chicken:
- Grill chicken 6–8 minutes per side until golden and cooked through. After flipping, top with provolone and close the lid for 1–2 minutes to melt. Let rest a few minutes after removing from the grill.
Toast the Buns:
- Butter and toast buns over medium heat until golden on the buttered side. Keep warm.
Assemble and Serve:
- Spread the Creamy Dijon on both bun halves. Add grilled chicken, shredded lettuce, and sliced pepperoncini. Top with the bun and serve. Add a whole pepperoncini on a toothpick if desired.
Nutrition
Nutrition information is automatically calculated and is an approximation.
Additional Info
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Food Photography and Styling by Eat Love Eats.