Chicken Marsala Sandwiches with Lemon Herb Salad


  • 4 Ciabatta Bread Rolls, sliced in half horizontally
  • 4 slices of Provolone Cheese
  • 4 slices of Havarti or Fontina (depending on preference)
  • 1 cup of Arugula
  • a splash of olive oil and salt (for the arugula and brushing on the sandwich)


  1. Brush a small amount of marsala sauce on each piece of bread, then place a slice of Provolone and Havarti on each piece of bread.
  2. Layer thin pieces of chicken marsala and mushrooms on top, followed by some arugula (I usually toss the arugula in a little olive oil and salt before topping) and finally with the other slice of cheese and bread.
  3. Brush with olive oil and grill on a Panini press or in a cast iron skillet (weighing down the top bun).
  4. Flip and grill for another few minutes or until the cheese melts.
  5. Serve with a salad of fresh greens and herbs and squeeze fresh lemon juice, a drizzle of olive oil and salt.

Keywords: chicken marsala, panini, arugula, salad