Garlic Chicken Sandwich (Printable View)
Juicy garlic-marinated chicken grilled to perfection, layered with fresh vegetables and zesty garlic mayo on a toasted bun.
# Ingredient List:
→ Chicken
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, even fillets for even cooking.
02 - Whisk together olive oil, minced garlic, oregano, salt, and pepper in a bowl. Add chicken fillets, turning thoroughly to coat. Let marinate at room temperature for 10 minutes.
03 - While chicken marinates, combine mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Mix until smooth and refrigerate until ready to use.
04 - Heat a 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 desired.
05 - Lightly toast the split buns in a toaster or on the grill pan for 1-2 minutes until golden and crispy.
06 - Spread a generous layer of garlic mayo on both halves of each toasted bun. Place lettuce leaves on the bottom half, followed by tomato slices and grilled chicken. Top with the remaining bun half.
07 - Serve sandwiches immediately while chicken is warm and bun remains crisp.
# Expert Suggestions:
01 -
- The garlic mayo alone is worth keeping in your fridge for everything from fries to burgers
- Butterflying the chicken means these sandwiches come together in under 30 minutes even on busy weeknights
02 -
- Letting the chicken sit at room temperature for 10 minutes while marinating helps it cook more evenly
- A hot pan is crucial, otherwise youll steam the chicken instead of getting those beautiful grill marks
03 -
- Pound the chicken slightly after butterflying for consistently thin fillets that cook at the same speed
- Use a meat thermometer to ensure chicken reaches 165°F internally without overcooking