There’s something deeply comforting about a sandwich that balances smoky, tangy, crisp, and creamy all at once. This Smoked Chicken Sandwich with Kimchi Slaw layers smoky tomato dressing–kissed chicken with bright kimchi slaw, spicy Caesar-style sauce, melty provolone, and peppery arugula on chewy ciabatta. It’s show-stopping enough for weekend guests and entirely manageable for a weeknight. Below you’ll find the full ingredient list and a clear, step-by-step method to get these assembled and on the table fast. Serve with fries and extra dressings for dipping.

Why this sandwich works

The Smoked Chicken Sandwich with Kimchi Slaw is built around contrasts. The smoked tomato dressing imparts deep, savory-sweet notes to the chicken, while the kimchi slaw brings brightness, crunch, and a fermented tang that cuts through the richness of provolone and sun-dried tomatoes. Sriracha Caesar dressing adds a creamy, slightly spicy finish. Fresh arugula and sliced red onion add peppery, crisp layers to balance each bite. Use good ciabatta for a sturdy base that soaks up flavors without falling apart.

Ingredients

4 chicken breasts boneless and skinless
1/2 cup Smoked Tomato Dressing (Kensington Market Street Food Smoked Tomato Dressing)
1 garlic clove
2 tablespoons fresh thyme leaves
1/4 teaspoon salt
1/2 teaspoon pepper
4 sandwich bread Ciabatta bread
1/2 cup Caesar Dressing (Kensington Market Street Food Sriracha Caesar Dressing)
1/3 cup Kimchi (Kensington Market Street Food Kimchi Slaw)
1 red onion sliced
1 cup arugula
1/4 cup sun dried tomatoes
8 slices of provolone or any neutral tasting cheese
Fries
Fresh tomatoes
Fresh Arugula
Kensington Market Street Food Smoked Tomato Dressing for dipping
Kensington Market Street Food Sriracha Caesar Dressing for dipping

Prep and cook time

Prep: 15 minutes
Cook: 20–25 minutes
Serves: 4

Step-by-step instructions

Prep the chicken and marinade: Place the 4 chicken breasts boneless and skinless on a cutting board. In a bowl, combine 1/2 cup Smoked Tomato Dressing, 1 garlic clove (minced), 2 tablespoons fresh thyme leaves, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Mix until combined. Pour the marinade over the chicken breasts, turning each piece to coat thoroughly. Allow chicken to marinate for at least 10 minutes at room temperature; if you have more time, refrigerate up to 2 hours for deeper flavor.
Preheat your cooking surface: Heat a grill pan or skillet over medium-high heat. If using an outdoor grill, preheat to medium-high. Lightly oil the cooking surface or brush the chicken with a bit of additional smoked tomato dressing to prevent sticking.
Cook the chicken: Place the marinated chicken breasts on the hot grill pan or grill. Cook for about 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the exterior has a nice char or golden color. Remove the chicken from the heat and let it rest for 5 minutes before slicing. Resting helps the juices redistribute so the meat stays moist.
Prepare the bread and toppings: While the chicken rests, slice the 4 sandwich bread Ciabatta bread horizontally. If you like, toast the cut sides lightly on the grill or in a toaster for added texture. Slice fresh tomatoes and set aside. Arrange 1 cup arugula, 1/4 cup sun dried tomatoes, and the 1 red onion sliced so they are ready for assembly.
Warm the chicken and melt the cheese: Slice the rested chicken breasts into even slices. Place the slices on the bottom halves of the ciabatta. Top each portion of chicken with 2 slices of provolone or any neutral tasting cheese (for a total of 8 slices across 4 sandwiches). Return the open sandwiches to the hot grill pan or under a broiler briefly—just long enough to melt the cheese, about 1–2 minutes. Watch closely so the bread doesn’t over-toast.
Build the kimchi slaw layer: Spoon 1/3 cup Kimchi Slaw onto each sandwich over the melted provolone. The kimchi slaw provides crunch and tang; distribute evenly so every bite gets some of that bright flavor.
Add onions, arugula, and tomatoes: Top the kimchi with a few slices of red onion, a handful of fresh arugula, and a couple slices of fresh tomato. Scatter some sun-dried tomatoes across each sandwich for concentrated sweetness and chew.
Dress and close the sandwiches: Drizzle about 1/2 cup Caesar Dressing (Kensington Market Street Food Sriracha Caesar Dressing) across the sandwiches—divide it evenly among the 4 so each gets a creamy, spicy hit. Close with the top halves of the ciabatta. If you like, serve additional Smoked Tomato Dressing and Sriracha Caesar Dressing on the side for dipping.
Plate and serve: Cut each sandwich in half on the diagonal for easy eating. Serve immediately with fries on the side. Offer extra Kensington Market Street Food Smoked Tomato Dressing and Sriracha Caesar Dressing for dipping, and set out extra arugula and tomato if guests want to add more freshness.

Troubleshooting & tips

If your chicken breasts are very thick, butterfly them or pound them to an even thickness so they cook through evenly in the suggested time.
Room-temperature chicken marinates more quickly; remove from the fridge 10–15 minutes before cooking if possible.
For a milder sandwich, rinse the kimchi slaw briefly and pat dry to reduce heat and tang. For more punch, leave it as-is.
If you prefer a vegetarian version, swap the chicken for grilled portobello caps or thick slices of grilled eggplant and follow the same assembly steps.
To make sandwiches ahead, keep the dressing and kimchi slaw separate and assemble just before serving so the bread stays crisp.

Side ideas

Crinkle-cut or shoestring Fries for classic crunch.
Simple green salad with lemon vinaigrette to cut richness.
Pickles or quick-pickled cucumbers for an extra tangy bite.

Final notes

This Smoked Chicken Sandwich with Kimchi Slaw comes together from pantry-friendly sauces and simple, fresh produce. The smoked tomato dressing is the cornerstone flavor for the chicken, while the sriracha Caesar and kimchi slaw bring contrasting texture and spice. Follow the step-by-step directions for an effortless build that delivers bold, layered flavors bite after bite. Enjoy with fries, extra dressings for dipping, and a big napkin.

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Smoked Chicken Sandwich with Kimchi Slaw

A smoky grilled chicken sandwich layered with kimchi slaw, arugula, sun-dried tomatoes, and melted provolone for a bold, satisfying bite.

Prep Time10

Cook Time20

Total Time30

Servings: 4 servings

Ingredients

4 chicken breasts, boneless and skinless
1/2 cup Kensington Market Street Food Smoked Tomato Dressing
1 garlic clove
2 tablespoons fresh thyme leaves
1/4 teaspoon salt
1/2 teaspoon pepper
4 ciabatta sandwich bread (or other sandwich rolls)
1/2 cup Kensington Market Street Food Sriracha Caesar Dressing
1/3 cup Kensington Market Street Food Kimchi Slaw
1 red onion, sliced
1 cup arugula
1/4 cup sun-dried tomatoes
8 slices provolone or neutral-tasting cheese
fries (for serving, optional)
fresh tomatoes (for serving, optional)
extra Kensington Market Street Food Smoked Tomato Dressing (for dipping, optional)
extra Kensington Market Street Food Sriracha Caesar Dressing (for dipping, optional)

Instructions

Prepare the marinade: In a deep plate or shallow dish, combine 1/2 cup smoked tomato dressing, 1 garlic clove (minced), 2 tablespoons fresh thyme leaves, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
Marinate the chicken: Add the 4 boneless, skinless chicken breasts to the dish and turn to coat. Cover and let sit for 30 minutes.
Preheat the grill: Heat an outdoor grill or indoor grill pan to medium-high.
Grill the chicken: Place the marinated breasts on the hot grill and cook about 10 minutes per side, or until fully cooked through and juices run clear (internal temperature 165°F/74°C).
Rest and slice: Transfer the cooked chicken to foil, tent and rest 5 minutes, then slice into approximately 1/4-inch thick strips.
Assemble sandwiches: Spread 2 tablespoons Sriracha Caesar dressing on the bottom half of each ciabatta roll. Top with one slice of cheese, some arugula, sliced red onion, about 1 tablespoon kimchi slaw, chicken slices, sun-dried tomatoes, and another slice of cheese.
Press and melt: Place each sandwich in a panini press or sandwich press and press for about 4 minutes, until the cheese melts and the sandwich is warmed through.
Serve: Cut sandwiches as desired and serve with fries, fresh tomatoes, and extra smoked tomato and Sriracha Caesar dressings for dipping if desired.