This Chicken and Roasted Red Pepper Sandwich is a hearty, flavor-packed meal that transforms simple ingredients into something memorable. Tender seasoned chicken pairs with sweet roasted peppers and a creamy herby spread for the perfect lunch or easy dinner. It’s wonderfully adaptable and comes together without any fuss.
Craving a delicious Chicken and Roasted Red Pepper Sandwich? You've come to the right spot! From Savory Combo Recipes favorites to amazing Chicken recipes, there's something here for everyone.
Why You’ll Love This Chicken and Roasted Red Pepper Sandwich
- Flavor explosion: Savory chicken, sweet peppers, and tangy spread create perfect harmony.
- Versatile & forgiving: Works with any cooked chicken and adapts to what you have.
- Texture contrast: Tender chicken, silky peppers, creamy spread, and crunchy bread.
- Gourmet without effort: Looks and tastes impressive but is surprisingly simple.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (or about 2 cups shredded cooked chicken)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 1 cup jarred roasted red peppers, drained and patted dry
- 1/2 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp fresh lemon juice
- 1 small clove garlic, minced
- 2 tbsp freshly chopped parsley
- 4 large slices of crusty bread (like ciabatta or sourdough)
- 2 cups fresh arugula or butter lettuce
Tools: A medium skillet, a small mixing bowl, and a sharp knife for slicing.
Notes: The quality of your bread and the roasted red peppers really makes a difference here. A good, sturdy ciabatta holds up to the fillings beautifully without getting soggy, and high-quality jarred peppers offer that perfect sweet-and-smoky flavor without any extra work.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 32 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip drying the peppers. Jarred roasted red peppers are packed in liquid, and if you don’t pat them dry with a paper towel, they can make your sandwich a bit watery. Taking this extra 30-second step ensures your bread stays perfectly textured.
- Season your chicken well, even if it’s pre-cooked. If you’re using leftover chicken, give it a quick warm-up in the pan with a tiny drizzle of oil and a pinch of the spices listed. It reawakens the flavors and makes the chicken taste fresh and vibrant.
- Let the creamy spread sit for a bit. If you have five extra minutes, mix the mayo, sour cream, lemon juice, garlic, and parsley together first and let it sit while you prepare everything else. This allows the flavors to meld and the garlic to mellow, creating a much more cohesive and delicious spread.
- Choose your bread wisely. You want something with a sturdy crust and a soft, airy interior. A flimsy slice of bread will collapse under the weight of the fillings. A good, thick-cut sourdough or a ciabatta roll is your best friend here.
How to Make Chicken and Roasted Red Pepper Sandwich
Step 1: Start by preparing your chicken. If you’re cooking it fresh, place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness—about ¾ of an inch is perfect. This helps them cook evenly and stay juicy. In a small bowl, mix together the smoked paprika, garlic powder, dried oregano, salt, and pepper. Rub this spice mix all over the chicken breasts, ensuring they’re fully coated.
Step 2: Heat the olive oil in a skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts. You should hear a gentle sizzle. Cook for about 5-7 minutes on the first side, until you get a beautiful golden-brown crust. Flip them over and cook for another 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for at least 5 minutes. This rest is crucial for juicy meat!
Step 3: While the chicken rests, make the creamy herb spread. In your small mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), fresh lemon juice, minced garlic, and chopped parsley. Whisk it all together until it’s smooth and well-combined. Give it a taste and adjust the seasoning with a pinch of salt and pepper if needed. You’ll notice the lemon juice really brightens everything up.
Step 4: Prepare your other components. Take your jarred roasted red peppers and lay them on a few layers of paper towels. Gently pat them dry to remove any excess moisture. If your bread isn’t already sliced, slice it into four thick, substantial pieces. If you like a warm, slightly crispy bread, you can toast it lightly in a toaster or a dry skillet for a minute or two per side.
Step 5: Now, it’s assembly time! Slice the rested chicken breast against the grain into thin strips. Take two slices of your bread and spread a generous layer of the creamy herb sauce on each slice. On the bottom slice, create a bed of fresh arugula or butter lettuce. Then, layer on half of the sliced chicken, arranging it evenly.
Step 6: Next, drape the roasted red peppers over the chicken. You can tear them into strips or lay them down whole—it’s up to you! Drizzle a little more of the creamy sauce over the peppers if you like. Top with the second slice of bread, sauce-side down. Gently press the sandwich together. Repeat for the second sandwich. Slice in half and serve immediately for the best texture and flavor experience.
Storage & Freshness Guide
- Fridge: Store components separately for up to 3 days; assembled sandwich is best eaten within 2 hours.
- Freezer: Freeze cooked chicken (without sauce) for up to 3 months; other components don’t freeze well.
- Reviving: Gently reheat chicken in a skillet with a splash of water; toast bread to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple side salad — A light mix of greens with a sharp vinaigrette cuts through the richness of the sandwich beautifully and adds a fresh, crisp element to your meal.
- Oven-baked sweet potato fries — Their natural sweetness is a fantastic companion to the smoky paprika and roasted peppers, and they’re just fun to eat alongside a hearty sandwich.
- A bowl of tomato soup — This is the ultimate comfort pairing. The creamy, acidic soup complements the savory chicken and makes the whole meal feel cozy and complete.
Drinks
- A crisp lager or pale ale — The carbonation and slight bitterness of the beer cleanse the palate between bites, making each mouthful of the sandwich taste new and exciting.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus notes are incredibly refreshing and help balance the creamy, savory flavors perfectly.
- Iced herbal tea — A chilled mint or lemon verbena tea is light, aromatic, and doesn’t compete with the sandwich’s robust profile, making for a very relaxed meal.
Something Sweet
- Lemon bars — The bright, tangy citrus is a wonderful palate cleanser after the savory sandwich and feels like a little burst of sunshine to end the meal.
- Dark chocolate-dipped strawberries — They’re elegant, easy, and the bittersweet chocolate with the juicy berry provides a simple yet satisfying finale.
- A small scoop of vanilla bean ice cream — It’s a classic for a reason. The cool, creamy vanilla is a simple, soothing treat that everyone loves.
Top Mistakes to Avoid
- Mistake: Using wet roasted peppers. This is the number one way to end up with a soggy, disappointing sandwich. The liquid from the jar will seep into the bread, making it fall apart and diluting all the lovely flavors. Always pat them dry!
- Mistake: Slicing the chicken immediately after cooking. I’ve messed this up before too… If you cut into the chicken right out of the pan, all those precious juices will run out onto the cutting board instead of staying in the meat, leading to drier chicken.
- Mistake: Skimping on the seasoning for the spread. The spread is a key flavor component, not just a binder. If you don’t taste and season it properly, the whole sandwich can fall a bit flat. Don’t be shy with the lemon, herbs, and salt.
- Mistake: Choosing the wrong bread. Soft, thin sandwich bread will become mushy and won’t provide the structural integrity or the satisfying chew that this hearty filling requires and deserves.
Expert Tips
- Tip: Add a layer of provolone or mozzarella. For a meltier, even more indulgent sandwich, add a slice of cheese on top of the warm chicken before you add the peppers. The residual heat will soften it perfectly.
- Tip: Make it a panini. If you have a panini press or a grill pan, assemble the sandwich and press it for 3-4 minutes until the bread is crisp and the fillings are warm. It takes the texture to a whole new level.
- Tip: Prep components ahead for easy lunches. Cook and slice the chicken, make the sauce, and have your dried peppers ready in separate containers in the fridge. In the morning, you can assemble a fresh sandwich in under two minutes.
- Tip: Add a spicy kick. If you like a bit of heat, mix a teaspoon of Calabrian chili paste or a few dashes of your favorite hot sauce into the creamy spread. It adds a wonderful, subtle warmth that builds with each bite.
FAQs
Can I make this sandwich ahead of time?
You can prep all the components ahead, but I don’t recommend assembling the entire sandwich more than an hour or two in advance, especially if you’re using the creamy spread and greens. The moisture will eventually soften the bread. Your best bet is to store the chicken, spread, dried peppers, and bread separately. Keep the bread in a bag at room temp and everything else in the fridge, then assemble right before you’re ready to eat for the best texture.
What’s the best way to reheat the chicken?
If you have pre-cooked chicken you’re using cold, that’s fine, but if you prefer it warm, the best method is to reheat it gently. Place the sliced chicken in a skillet over low heat with a tiny splash of water or chicken broth and cover it for a few minutes until warmed through. This steams it gently and prevents it from drying out. Microwaving can make it rubbery, so the stovetop is your friend here.
Can I use fresh roasted peppers instead of jarred?
Absolutely! If you have the time, roasting your own bell peppers will give you an incredible, deep, smoky flavor. Just char whole peppers over a gas flame or under a broiler until blackened, pop them in a bowl covered with plastic wrap to steam for 15 minutes, then peel off the skin, remove the seeds, and slice. They’re a fantastic upgrade.
Is there a good substitute for mayonnaise in the spread?
For sure. If you’re not a mayo fan, you can use all Greek yogurt for a tangier, lighter spread. You could also use mashed avocado for a creamier, richer fat base, though the flavor will be different. A dairy-free yogurt or vegan mayo would also work perfectly for a plant-based version.
My sandwich is always falling apart when I eat it. Help!
This usually comes down to two things: overfilling or a structural issue. First, make sure you’re not piling the ingredients too high—a little restraint goes a long way. Second, consider toasting your bread, as it creates a sturdier barrier against moisture. Finally, if you’re using a very round, crusty loaf, you can slice a thin piece off the top to create a flat, stable base for your fillings. It makes a world of difference!
Chicken And Roasted Red Pepper Sandwich
Make this easy Chicken and Roasted Red Pepper Sandwich for a flavorful, satisfying meal. Ready in 30 minutes with simple ingredients. Get the recipe now!
Ingredients
For the chicken and seasoning:
-
2 large boneless, skinless chicken breasts (or about 2 cups shredded cooked chicken)
-
1 tbsp olive oil
-
1 tsp smoked paprika
-
1/2 tsp garlic powder
-
1/2 tsp dried oregano
-
Salt and black pepper (to taste)
For the spread and assembly:
-
1 cup jarred roasted red peppers (drained and patted dry)
-
1/2 cup mayonnaise
-
2 tbsp sour cream or Greek yogurt
-
1 tbsp fresh lemon juice
-
1 small clove garlic (minced)
-
2 tbsp freshly chopped parsley
-
4 large slices crusty bread (like ciabatta or sourdough)
-
2 cups fresh arugula or butter lettuce
Instructions
-
Start by preparing your chicken. If you're cooking it fresh, place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness—about ¾ of an inch is perfect. This helps them cook evenly and stay juicy. In a small bowl, mix together the smoked paprika, garlic powder, dried oregano, salt, and pepper. Rub this spice mix all over the chicken breasts, ensuring they're fully coated.01
-
Heat the olive oil in a skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts. You should hear a gentle sizzle. Cook for about 5-7 minutes on the first side, until you get a beautiful golden-brown crust. Flip them over and cook for another 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for at least 5 minutes. This rest is crucial for juicy meat!02
-
While the chicken rests, make the creamy herb spread. In your small mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), fresh lemon juice, minced garlic, and chopped parsley. Whisk it all together until it's smooth and well-combined. Give it a taste and adjust the seasoning with a pinch of salt and pepper if needed. You'll notice the lemon juice really brightens everything up.03
-
Prepare your other components. Take your jarred roasted red peppers and lay them on a few layers of paper towels. Gently pat them dry to remove any excess moisture. If your bread isn't already sliced, slice it into four thick, substantial pieces. If you like a warm, slightly crispy bread, you can toast it lightly in a toaster or a dry skillet for a minute or two per side.04
-
Now, it's assembly time! Slice the rested chicken breast against the grain into thin strips. Take two slices of your bread and spread a generous layer of the creamy herb sauce on each slice. On the bottom slice, create a bed of fresh arugula or butter lettuce. Then, layer on half of the sliced chicken, arranging it evenly.05
-
Next, drape the roasted red peppers over the chicken. You can tear them into strips or lay them down whole—it's up to you! Drizzle a little more of the creamy sauce over the peppers if you like. Top with the second slice of bread, sauce-side down. Gently press the sandwich together. Repeat for the second sandwich. Slice in half and serve immediately for the best texture and flavor experience.06
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