This grilled chicken sandwich is easy to make with flavorsome marinated chicken lettuce tomato and mayo Crispy golden fried bread makes it extra special
Prep Time
15 mins
Dificult
Medium
Servings
55 mins
Ingredients
Instructions
Preheat the grill to medium-high heat.
Prick chicken breasts all over with a fork
then place in a large bowl. Add 1/4 cup olive oil
white wine vinegar
lemon juice
dill
garlic and herb seasoning
and black pepper to the bowl. Stir to coat chicken breasts thoroughly. Let stand for 10 minutes.
Remove chicken breasts from marinade; discard marinade.
Cook chicken on the preheated grill until no longer pink in the center and juices run clear
10 to 15 minutes per side. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; let stand for 5 minutes
then cut chicken breasts in half.
Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the skillet; toast until golden brown on one side
about 3 minutes; remove from the pan.
For sandwich assembly
place one French bread slice
toasted-side down
onto a serving plate. Spread mayonnaise on bread; top with a tomato slice
then season with salt and pepper. Cover with a grilled chicken breast half and lettuce leaf. Spread untoasted side of another French bread slice with mayonnaise and place on top to make a sandwich.
Cook’s Note
Add bacon and provolone cheese for a more substantial sandwich if you like.
Editor's Note:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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