This grilled chicken sandwich features juicy marinated chicken sandwiched between slices of crisp pan-fried bread for an absolutely delicious summer meal.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
553 Calories
Recipe Instructions
Step 1
Preheat the grill to medium-high heat.
Step 2
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.
Step 3
Remove chicken breasts from marinade; discard marinade.
Step 4
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.
Step 5
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.
Step 6
For sandwich assembly, place 1 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.
Ingredients
2 tablespoons butter
1 lemon, juiced
2 tablespoons olive oil
1 teaspoon ground black pepper
2 skinless, boneless chicken breast halves
2 tablespoons white wine vinegar
4 slices tomato
2 tablespoons mayonnaise, or to taste
4 lettuce leaves
1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
