Paprika chicken ciabattas

Turn an open sandwich into a filling and easy meal, with this fast and flavoursome recipe

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 520
  • fat 22g
  • saturates 4g
  • carbs 41g
  • sugars 3g
  • fibre 2g
  • protein 42g
  • salt 1.41g


  • 4 skinless chicken breasts
  • juice 1 lemon
  • 1 tbsp smoked paprika
  • olive oil, for drizzling
  • 1 ciabatta loaf
  • 1 garlic clove, crushed
  • 4 tbsp mayonnaise
  • 8 romaine lettuce leaves, torn


Make it with pork
Substitute the chicken breast with 500g sliced pork fillet and make the recipe in the same way.


  1. Cut the chicken breasts in half horizontally and lay each between two sheets of cling film. Bash with a rolling pin until about 1cm thick.

  2. Squeeze lemon juice over the chicken and dust with the paprika. Season with salt and pepper, and drizzle with a little olive oil. Lay on a hot griddle pan or barbecue and cook for 3-4 mins on each side until charred and cooked through.

  3. Halve the ciabatta horizontally and lay, cut side down, on the pan for 1 min. Mix the crushed garlic and mayonnaise, then spread over the cut side of each ciabatta half. Top with the lettuce and chicken, then season with a little salt and pepper. Cut in half to serve.

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