Flattened Chicken Sandwiches with Arugula and Eight-Anchovy Dressing

Photo by Michael Piazza / Styled by Catrine Kelty

Pounding out the chicken as thin as you can means these sandwiches can be cooked quickly on a hot grill or grill pan and be ready to be wrapped for the beach, the park, an outdoor concert—or even just your backyard. Use the nicest, ripest local tomato you can find and lots of spicy arugula; bring a crisp bottle of white wine, a piece or two of juicy fruit and you’ll have the tastiest picnic of the year.

Serves 4

2 large boneless skinless chicken breasts (or 4 boneless skinless thighs)
sea salt and freshly ground black pepper
6 tablespoons Eight-Anchovy Dressing, divided
4 ciabatta rolls, or focaccia squares or 2 baguettes cut to sandwich lengths
4 cups spicy arugula or your favorite salad greens
2 ripe local tomatoes, sliced

Light a charcoal or gas grill or preheat a stovetop grill pan to smoking.

If using chicken breasts, slice them horizontally through the middle to make 4 thinner equal pieces. Place the chicken inside a sturdy plastic bag (like a saved cereal bag! or a washed and reused zip-top bag) and using a mallet or the bottom of a small saucepan, pound the pieces as thin as you can, about ½-inch thick. Remove from the bag and arrange on a sheet tray; season both sides with salt and pepper, then evenly spread 3 tablespoons of the dressing over the chicken. Allow to sit at room temperature for no more than 10–15 minutes.

When ready to cook, grill the chicken until juicy and cooked through, about 4–5 minutes per side, and remove to a plate to rest for at least 5 minutes. Spread the remaining dressing over the cut sides of the rolls and layer 1 cup arugula on each of the bottom pieces. Top with slices of tomato, sprinkled with a little salt and pepper. Trim the chicken pieces to fit each sandwich and arrange over the tomato; close the sandwiches and wrap tightly in parchment paper. Serve at room temperature with lots of napkins.

This recipe appeared in the Summer 2026 issue as part of a larger story: One Ingredient, Eight-Anchovy Dressing.