Grilled Chicken, Asparagus, and Brie Ciabattas with Garlic Aioli

Nothing is easier on a summer night than throwing literally EVERYTHING on the grill and calling it dinner. These easy ciabatta sandwiches are no different- even the buns get grilled!

I love the combination of asparagus and brie. The asparagus is earthy, while the brie is melty and rich. Layered on top of perfectly cooked chicken breast along with fresh basil, lemon juice, and garlic aioli, and you’ve got a winner in my book.

Don’t be intimidated by the word “aioli” by the way. It’s literally just some mayo mixed with freshly grated garlic. So easy but SO flavorful and takes these ciabattas to the next level, in my opinion.

This recipe makes 6 large sandwiches, so I typically have leftovers for lunches or dinners throughout the week. For leftovers, I grill everything the first night as outlined in the recipe, but save the buns and cheese until the last minute when I’m ready to assemble. Then, simply throw the buns on your grill (or under the broiler), warm the chicken and asparagus, top with the brie and fixin’s, and you’re ready to go. To bring for lunch, I put everything in a microwave-safe container and pack the bun (already sliced) in foil. Just microwave and assemble!

I love making these sandwiches on a weeknight, especially after a long run in the heat. We’ve been having them on repeat with small side salads from our garden, and they’re so refreshing. The buns give us the carbs we’re craving after running, but the protein and vegetables fuel our recovery. The best part is how quickly they come together: 20 minutes. I swear.

If you make these simple (but unique) sandwiches, please share your photos and tag me @theardentcook on Instagram so I can see! Happy eating!


3 boneless, skinless chicken breasts

6 ciabatta rolls

1 8oz wheel brie cheese, sliced into ⅛ inch pieces

1lb asparagus

¼ cup mayonnaise 

1 garlic clove, grated

Olive oil

Fresh basil, for serving

Fresh lemon juice, for serving

Salt and pepper, to taste


  1. Preheat the grill to high. Slice the chicken breasts in half lengthwise so you have six equal pieces. Brush them with olive oil and season with salt and pepper. 
  2. Grill chicken until the internal temperature reaches 165 degrees Fahrenheit, roughly 3-4 minutes per side. Transfer to a plate and top each piece of chicken with a couple slices of the brie cheese. Allow it to melt slightly while the chicken cools and the other sandwich components cook.
  3. Trim ends from the asparagus and grill on high on a piece of foil or in a vegetable basket until charred and just tender, about 3-4 minutes. 
  4. Halve each ciabatta roll and brush with olive oil. Grill face down until lightly charred, 1 minute or so. 
  5. Assemble the sandwiches. Mix the mayonnaise with the grated garlic and a pinch of salt and pepper. Spread the garlic aioli over each halved ciabatta roll. Place a piece of chicken on each roll and top with a heap of asparagus. Squeeze lemon juice and add a few leaves of basil over each sandwich, and top with the other half of the ciabatta. Serve immediately!


  1. If I make the effort (like I did last night) to get the coals just right, I’m going to do as you did and grill everything on the menu!


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