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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 minutes
Cook Time20 minutes
Total Time30 minutes
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.

Equipment

  • Grill or Grill Pan
  • deep plate or shallow dish
  • Knife and cutting board
  • panini press or sandwich press
  • Aluminum Foil
  • Measuring Spoons

Notes

  • Marinate the chicken at room temperature for 30 minutes for best flavor.
  • Check chicken doneness with a thermometer to ensure safety.
  • Use ciabatta or sturdy rolls to prevent sogginess.
  • Press sandwiches until cheese just melts to avoid over-compressing fillings.