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Italian grinder chicken salad for easy weeknight lunches — deli flavors with rotisserie chicken Pinterest recipe pin

Italian Grinder Chicken Salad Sandwiches

A family-friendly chicken salad that captures classic Italian grinder flavors—tangy vinaigrette, pickles, and pepperoncini—stabilized with a touch of mayo so it won’t soak the bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 6 sandwiches
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken about 2 medium boneless breasts or meat from a 2-lb rotisserie chicken, patted dry
  • 1/3 cup dill pickles finely chopped
  • 1/3 cup pepperoncini finely chopped (or banana peppers)
  • 1/3 cup celery finely chopped
  • 1/3 cup red onion minced
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons red vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons mayonnaise
  • 6 Italian sandwich rolls split (or 12 small rolls)
  • 3 cups arugula or romaine for topping
Optional additions
  • 1/2 cup sliced provolone or mozzarella for topping optional
  • 1/4 teaspoon crushed red pepper optional, for heat

Equipment

  • 1 Large mixing bowl
  • 1 Chef’s knife and cutting board
  • 1 Whisk or fork
  • 1 Measuring cups and spoons
  • 1 Box grater or microplane (optional)

Method
 

Prepare chicken and produce
  1. Shred cooked chicken and pat it dry with paper towels; place in a large mixing bowl while still slightly warm.
  2. Finely chop pickles, pepperoncini, celery, and mince red onion so pieces are small and evenly distributed.
Make the dressing
  1. Whisk together red vinegar, Dijon mustard, dried oregano, sugar, salt, and pepper in a small bowl; slowly whisk in the olive oil until emulsified, then stir in the mayonnaise to stabilize.
Toss and rest
  1. Pour the dressing over the warm shredded chicken, add the chopped vegetables and grated Parmesan, and fold gently until well coated; taste and adjust seasoning, then refrigerate for at least 20 minutes to let flavors meld.
Assemble sandwiches
  1. Lightly toast the split rolls if desired, layer with arugula or romaine, add a generous scoop of the chicken salad, top with provolone or mozzarella if using, and finish with extra pepperoncini slices before serving.
Storage
  1. Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days; keep rolls separate and assemble just before serving to prevent sogginess.

Notes

Use warm shredded chicken so the dressing absorbs flavor; 2 tablespoons mayonnaise stabilizes the vinaigrette and prevents soggy rolls. Store the salad up to 3 days refrigerated and keep bread separate for make-ahead lunches. Rotisserie chicken is a quick shortcut.