Garlic Chicken Sandwich (Printer-friendly)
Juicy garlic-marinated grilled chicken with fresh veggies and creamy garlic mayo on a toasted bun.
# What You Need:
→ Chicken Marinade
01 - 2 large boneless skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper
→ Garlic Mayonnaise
07 - ½ cup mayonnaise
08 - 1 clove garlic, minced
09 - 1 teaspoon lemon juice
10 - ¼ teaspoon salt
→ Sandwich Assembly
11 - 4 sandwich buns or ciabatta rolls, split and toasted
12 - 1 cup lettuce leaves
13 - 2 medium tomatoes, sliced
14 - 4 slices provolone or Swiss cheese (optional)
# How to Make It:
01 - Butterfly the chicken breasts horizontally to create four thin fillets of even thickness.
02 - Whisk together olive oil, minced garlic, oregano, salt, and pepper in a bowl. Add chicken fillets and turn to coat thoroughly. Let marinate at room temperature for 10 minutes.
03 - Combine mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Mix until smooth and refrigerate until ready to use.
04 - Heat grill pan or skillet over medium-high heat. Cook chicken fillets for 4-5 minutes per side until golden and cooked through to an internal temperature of 165°F. Add cheese slices during the final minute to melt, if using.
05 - Lightly toast the split buns until golden brown and crisp.
06 - Spread garlic mayonnaise generously on both halves of each toasted bun. Layer lettuce leaves, tomato slices, and grilled chicken on the bottom bun. Close with the top bun and serve immediately.
# Expert Tips:
01 -
- The garlic mayo alone is worth keeping in your fridge forever
- Butterflying the chicken means it cooks in half the time without drying out
02 -
- Letting the chicken rest for a couple minutes after grilling keeps all those juices inside instead of running onto your plate
- Dont skip toasting the buns or theyll get soggy from the tomatoes and mayo
03 -
- Marinate at room temperature so the chicken cooks evenly without seizing up
- Double the garlic mayo recipe and keep it in your fridge for up to a week