Chicken Muffulettas Recipe

Spice up your backyard barbecue with this unique chicken sandwich.

January 2007

  • chicken
    If available, use a food processor for the olive spread to make a fine spread.
    Photo by GettyImages/pashapixel
  • chicken

Yield: 4 servings

Here's a zesty version of the traditional grilled chicken sandwich.


Olive Spread: 

  • 1/2 cup roasted red peppers
  • 1-1/2 cups bottled pickled vegetables, drained
  • 1/4 cup pitted Kalamata olives, drained
  • 1/2 cup pimento-stuffed green olives, drained
  • 1/2 cup artichoke hearts, drained
  • 2 tablespoons capers
  • 2 tablespoons parsley
  • 1 clove garlic
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil


  • 4 chicken breast halves, boneless and skinless
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 pieces French sourdough bread, about 6 inches each, sliced lengthwise
  • 2 tablespoons olive oil
  • 2 cups Olive Spread
  • 4 slices Swiss cheese
  • 4 slices provolone cheese


  1. Combine all Olive Spread ingredients in a food processor. Chop by pulsing until consistency of cole slaw.
  2. Marinate for at least 30 minutes at room temperature.
  3. Prepare gas or charcoal grill, or preheat broiler. Place chicken breast halves between 2 pieces of waxed paper; pound gently to 1/4-inch thickness.
  4. Brush each side of chicken with vegetable oil; season with salt and pepper. Grill or broil for 2 to 3 minutes per side, until cooked throughout.
  5. Assemble sandwich by opening bread and drizzling each half with olive oil.
  6. Spread 1/2 cup Olive Spread on bottom of each sandwich; top with grilled chicken, 1 slice of Swiss cheese and 1 slice of provolone cheese. 
This recipe originally aired in the January 2007 issue of Capper's Farmer.

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