Go Back
Lemon Herb Grilled Chicken Sandwiches
Andre Lewis

Lemon Herb Grilled Chicken Sandwiches

A grilled chicken sandwich only works when the breast is thin enough to finish before it dries out. Lemon zest, oregano and garlic give this one sharp edges while yogurt sauce fills the toasted ciabatta; pull the chicken at 165°F, not when the grill marks look dramatic.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp finely grated lemon zest
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup plain Greek yogurt
  • 4 ciabatta rolls split
  • 4 leaves romaine lettuce
  • 4 slices tomato about 1/4 inch thick

Method
 

  1. Whisk the olive oil, lemon juice, lemon zest, oregano, garlic, salt and black pepper and coat the chicken with half of the mixture for 30 minutes in the refrigerator.
  2. Stir the yogurt into the remaining lemon-herb mixture and chill the sauce.
  3. Heat a grill or grill pan to medium-high and oil the grates lightly.
  4. Grill the chicken for 4 to 6 minutes per side, turning once, until marked and 165°F at the thickest point.
  5. Rest the chicken for 5 minutes and toast the ciabatta cut-side down on the grill for 1 minute.
  6. Spread each roll with lemon-herb yogurt and assemble with 1 lettuce leaf, 1 chicken cutlet and 1 tomato slice.