Beetroot and Spicy Chicken Sandwich

Name: Beetroot and Spicy Chicken Sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Bread loaves (2 sandwiches) 2.2 lbs; Chicken breast 1.5 lbs; Garlic 1 clove; Extra virgin olive oil 1 ½ tbsp; Oregano 1 tsp; Smoked paprika 1 tsp; Fine salt 1 tsp; Black pepper 1 tsp; Precooked beets 0.4 cup; Apple cider vinegar 1 spoonful; Extra virgin olive oil 0.8 tbsp; Fine salt ½ tsp; Emmentaler cheese sliced 3.5 oz; Mixed salad 1.1 oz; Dijon mustard in grains 2 tsp; Extra virgin olive oil ¾ tbsp

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Difficulty: Very easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

A spiced chicken sandwich with beetroot isn’t something you see at every corner bakery, but it’s got all the bright, bold energy that Northern Italian street food is known for. Seriously good. Imagine a soft michetta roll, freshly baked and tender to the touch, stuffed with juicy strips of chicken seasoned just right. Every bite is a bit tangy and a little warm from the spices. Super tasty. The sweet earthiness of the beetroot pops out against the chicken—bringing a punch of color you just can’t miss. Folks around Milan love playing with seasonal things like beetroot, and this beetroot sandwich is a cool twist on the classic cistecca. So here's the thing: It’s easy to see how this combo turns a quick meal into something way more exciting, especially if you make the bread yourself. And look, the homemade bread gives that extra soft, moist bite—makes everything else in the sandwich different even more.

When it comes to street food in Northern Italy, practicality and creativity go hand in hand, and this chicken and beetroot sandwich is proof. For real. Instead of the usual fillings, you get this fun mix of crispy chicken edges and smooth, sliced beetroot tucked into a roll that soaks up all the good flavors. You know, whether you’re grabbing lunch on a busy day or hanging out with friends, this beetroot and chicken sandwich brings a little spark to the table. Some folks even swap in different bread, but the michetta roll? Pretty much takes it over the top, giving you that golden crust outside with a fluffy middle. Compared to regular sandwiches, this one just feels a bit more lively and satisfying, especially when the beetroot is at its best in the cooler months. Anyone looking for spicy chicken sandwich recipes or something new for a quick bite will probably find this hits all the right spots. And look, it’s the kind of thing you can make your own, using whatever local beets and spices you like, and it always comes out looking as good as it tastes. This sandwich not only fills you up but also brings a touch of Northern Italian flair to your table—making every meal feel a bit special. Really, really special.

INGREDIENTS

Bread loaves 2.2 lbs (1 kg) - (2 sandwiches)

For the Spicy Chicken: Chicken breast 1.5 lbs (700 g); Garlic 1 clove; Extra virgin olive oil 1 ½ tbsp (20 g); Oregano 1 tsp; Smoked paprika 1 tsp; Fine salt 1 tsp; Black pepper 1 tsp

For the Beetroot: Precooked beets 0.4 cup (60 g); Apple cider vinegar 1 spoonful; Extra virgin olive oil 0.8 tbsp (10 g); Fine salt ½ tsp

For the Filling: Emmentaler cheese 3.5 oz (100 g) - sliced; Mixed salad 1.1 oz (30 g); Dijon mustard 2 tsp - in grains; Extra virgin olive oil ¾ tbsp (10 g)

Preparation

How to prepare Beetroot and Spicy Chicken Sandwich

To make the spicy chicken and beetroot sandwich, first clean the chicken breast of cartilage and little bones, then cut it into strips about a quarter of an inch thick 1. Transfer the chicken to a bowl and season with oil 2, salt, and oregano 3.

Add the paprika 4, pepper, and crushed garlic clove 5, then mix well 6, cover with plastic wrap and set aside temporarily.

Grate the pre-cooked beetroot using a coarse grater 7, transfer it to a bowl and season with salt 8, oil, and vinegar 9. Mix well and set aside.

Proceed to cook the chicken: heat a grill well, add the chicken strips 10 and cook for about 6 minutes, turning them often 11. The chicken must be cooked very well, so if necessary, you can extend the cooking time. Meanwhile, cut the rolls in half lengthwise 12.

Season 2 slices with oil and 2 slices with 1.8 oz of Emmental each 13, then grill at 482°F for 4 minutes or as long as it takes to melt the cheese 14. When the chicken is cooked 15, you are ready to assemble your sandwiches.

Spread the slices of bread without cheese with whole-grain mustard 16. Fill the remaining slices of bread with seasoned beetroot 17 and spicy chicken 18.

Add a handful of mixed salad 19 and close the sandwiches, then cut them in half 20. Your beetroot and spicy chicken sandwiches are ready to be enjoyed 21!

Storage

It is recommended to consume the beetroot and spicy chicken sandwich immediately.

Advice

Alternatively, you can use mayonnaise or ketchup instead of mustard, of course! Replace the salad with arugula for a bitter note or enrich the sandwich with fried onions.

For the translation of some texts, artificial intelligence tools may have been used.