Grilled Chicken Sandwiches with Zesty Pepperoncini

These Pepperoncini Grilled Chicken Sandwiches are a delicious balance of tender, tangy, and creamy flavors. The pepperoncini peppers bring a mild heat and bright acidity that lift the sandwich, while the pepperoncini brine makes for an excellent marinade that keeps the chicken juicy and flavorful. Finish with a creamy Dijon spread, melted provolone, crisp shredded iceberg, and buttery toasted brioche buns for a satisfying sandwich that’s perfect for grilling season.

Pepperoncinis are mildly spicy, tangy peppers common in Italian and Mediterranean cooking. They add a bright, briny note to salads and sandwiches, and their jarred brine is a surprisingly versatile ingredient. Using pepperoncini brine to marinate chicken—especially lean cuts like breasts—helps to tenderize the meat and infuse it with flavor. For best results, marinate the chicken overnight, but even 8 hours will yield juicy, well-seasoned chicken.

The Creamy Dijon Spread balances tang and richness and brings everything together. A simple mix of mayonnaise, whole grain Dijon mustard, and a splash of pepperoncini brine creates a spread that complements the grilled chicken and the tangy peppers. Spread it generously on toasted brioche buns, add the chicken, cheese, lettuce, and sliced pepperoncini, and you have a sandwich with great texture and bright flavor.

Ingredients:

• Boneless, skinless chicken breasts (4 small)
• Pepperoncini brine (about 1 cup, more as needed)
• Mayonnaise (1/4 cup)
• Whole grain Dijon mustard (1/4 cup)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Brioche burger buns (4)
• Unsalted butter (2 tablespoons)
• Sliced provolone cheese (4 slices)
• Shredded iceberg lettuce (about 1/2 cup)
• Sliced pepperoncini (about 1/2 cup)
• Whole pepperoncinis (optional, for serving)

Step-by-Step:

Step One: Marinate the Chicken (8 to 24 Hours Before Serving)

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Use a meat mallet or the bottom of a heavy skillet to gently pound each breast to an even 1/2-inch thickness. Pat the chicken dry with paper towels, then transfer to a medium bowl. Pour enough pepperoncini brine over the chicken to just cover the pieces. Cover the bowl and refrigerate for at least 8 hours, or up to 24 hours for best tenderness and flavor infusion.

Step Two: Make the Creamy Dijon Spread

In a small bowl, whisk together the mayonnaise, whole grain Dijon mustard, one tablespoon of pepperoncini brine, and salt and pepper to taste. Adjust the brine or mustard to reach your preferred tang and creaminess. Set the spread aside while you finish preparing the sandwiches.

Step Three: Prepare the Grill

Preheat the grill to medium-high heat, about 400°F. Oil the grill grates to prevent sticking—dip a folded paper towel in a little oil and, using tongs, wipe the oil evenly over the grates. Use a light touch with the oil to avoid flare-ups. A clean, hot grill will give the chicken good color and crisp, appetizing grill marks.

Step Four: Grill the Chicken

Place the marinated chicken on the hot grill and cook, covered, for 6 to 8 minutes, until the undersides develop golden color and grill marks. Flip and continue grilling until the chicken is cooked through, roughly another 4 to 6 minutes, depending on thickness. Top each piece with a slice of provolone during the last minute or two and close the grill lid until the cheese melts. Transfer the chicken to a plate and let it rest for a few minutes before assembling the sandwiches.

Step Five: Toast the Buns

While the chicken rests, butter the insides of the brioche buns and toast them in a skillet or on the grill over medium heat until the buttered sides are golden and lightly crisp. Toasting the buns adds flavor and helps them stand up to the moist ingredients.

Step Six: Assemble and Serve

Spread a generous amount of the Creamy Dijon on both the top and bottom buns. Place a grilled chicken breast on the bottom bun, add a handful of shredded iceberg lettuce, and top with sliced pepperoncini. Crown with the top bun; if desired, spear a whole pepperoncini through the sandwich for presentation. Serve immediately and enjoy.

Recipe FAQs

Can I cook these on the stovetop? Yes. A cast-iron grill pan is ideal because it mimics outdoor grill marks and gives a nice crust, but any heavy skillet will work. Heat the pan over medium-high, add a little oil, and cook the chicken until browned and cooked through.

What should I serve with these sandwiches? These sandwiches pair well with a bright pasta salad, a crunchy green salad, grilled vegetables, or simple potato chips. Choose sides that complement the tangy, savory flavors of the sandwich.

I hope you enjoy these Pepperoncini Grilled Chicken Sandwiches all summer long. If you try the recipe, leave a comment and share how you customized it.

Want more pepperoncini ideas? Try these:

Italian Chop Salad with Pepperoncini Vinaigrette

Philly Cheesesteak Sliders

Sileo Celery Salad

Food photography and styling by Eat Love Eats.