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Picnic-Ready Chicken Sandwiches with Garlic Labneh and Pickled Vegetables

Sam Muller

BY Erika Houle

PUBLISHED June 8, 2026

While mayonnaise might be the most popular condiment for classic picnic sandwiches, labneh has a thicker (and less melty) consistency and adds ideal amounts of brightness and creaminess. (That said, if you can’t get your hands on labneh, mayonnaise will be delicious, too, and it will serve a similar purpose). Blackened chicken thighs, once rested, will remain juicy and delicious, and layers of carrots and radish quickly bathed in banana pepper pickling liquid will pack the punch every picnic needs.

 

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Picnic-Ready Chicken Sandwiches with Garlic Labneh and Pickled Vegetables

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Makes 6 servings 1x

Time 30 minutes

Scale

Ingredients

  • 1 cup labneh
  • 1 clove garlic, grated
  • Zest from 1/2 lemon
  • Salt, to taste
  • 4 carrots, peeled and julienned or thinly sliced into 2-inch long pieces
  • 6 radishes, very thinly sliced
  • 1 cup pickled banana pepper rings, plus pickling liquid
  • 6 boneless, skinless chicken thighs, patted dry, at room temperature
  • 3 teaspoons freshly cracked black pepper
  • 3 teaspoons smoked paprika
  • 3 teaspoons onion powder
  • 3 teaspoons garlic powder
  • 1 teaspoon cayenne
  • 2 tablespoons extra virgin olive oil
  • 6 ciabatta rolls

Instructions

  1. Mix labneh with garlic, lemon zest, and a large pinch of salt until well combined. Taste and adjust as needed. Set aside or refrigerate until ready to use.
  2. Add carrots and radishes to a mixing bowl and top with banana pepper rings and their juices (enough to lightly cover the carrots and radishes). Toss the vegetables in the pickling liquid. Set aside.
  3. Generously season the chicken thighs with salt (about 1 1/2-2 teaspoons), black pepper, smoked paprika, onion powder, garlic powder, and garlic, making sure they’re evenly and well coated. Add olive oil to a grill pan over high heat, or, carefully oil clean grill grates of a gas or charcoal grill over medium-high heat. Cook chicken thighs for 5-6 minutes per side, or longer if needed, until internal temp reaches 160 F in the thickest parts of each piece, turning with tongs occasionally to achieve a blackened crust all over. Transfer to a rack to rest and cool.
  4. Assemble the sandwiches: Thoroughly coat each side of ciabatta with garlic-lemon labneh. Layer drained radishes, carrots, and banana peppers on the bottom halves of the rolls. Top with chicken, close, and slice each sandwich in half. Wrap sandwiches in parchment or foil and eat or serve within 2-3 hours.

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