Name: Greek Grilled Chicken Sandwich
Prep time: 30 min
Cook time: 20 min
Ingredients: 3/4 tsp Garlic powder (to taste); 3/4 tsp Dried oregano (to taste); 2 TBSP Lemon juice (to taste); 6 TBSP Extra-virgin olive oil (to taste); Salt (to taste); Black pepper (to taste); 1 large Tomato (sliced into wedges); 1 cup Cucumber (sliced 1/2 in thick into half circles); 1/4 cup Red onion (sliced thin); 1/3 cup Kalamata olives (Fresh olives from olive bar not from jar, halved); 3 TBSP Feta cheese (block feta in brine crumbled (not pre crumbled)); 1 TBSP White vinegar (to taste); 8 oz Chicken breast boneless skinless (butterflied); 2 Brioche buns; 2 TBSP Mayonnaise; 2 cups Butter lettuce; 4 slices Tomato; 2 slices Swiss cheese; 1/4 cup Red onion (sliced thin); 2 slices Crusty bread; 4 tsp Butter; 24 oz Lemon perrier (cold (sub lemon flavored sparkling water))

Greek Grilled Chicken Sandwich

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Prep Time: 30

Cook Time: 20

Servings:

Calories: 571kcal

Ingredients

Marinade

3/4 tsp Garlic powder to taste
3/4 tsp Dried oregano to taste
2 TBSP Lemon juice to taste
6 TBSP Extra-virgin olive oil to taste

Seasoning

Salt to taste
Black pepper to taste

Salad

1 large Tomato sliced into wedges
1 cup Cucumber sliced 1/2 in thick into half circles
1/4 cup Red onion sliced thin
1/3 cup Kalamata olives Fresh olives from olive bar not from jar, halved
3 TBSP Feta cheese block feta in brine crumbled (not pre crumbled)
1 TBSP White vinegar to taste

Sandwich

8 oz Chicken breast boneless skinless butterflied
2 Brioche buns
2 TBSP Mayonnaise
2 cups Butter lettuce
4 slices Tomato
2 slices Swiss cheese
1/4 cup Red onion sliced thin

Bread and Butter

2 slices Crusty bread
4 tsp Butter

Lemon Perrier

24 oz Lemon perrier cold (sub lemon flavored sparkling water)

US Customary - Metric

Instructions

Preheat a grill or griddle pan on medium heat.
Prep the salad ingredients per the instructions above.
In a bowl whisk together the ingredients for the marinade. Season with salt and pepper. (Marinade should taste good on its own; adjust the seasonings to taste.) (Set about half of the marinade aside for the salad.)
Make the chicken: Brush the chicken with the marinade on one side and season with salt and pepper.
Place the brushed side of the chicken on the grill or griddle pan, then brush more marinade over the top; once nicely marked (about 6 minutes), flip the chicken over, and brush with reserved marinade for the chicken. Close the grill (or cover the pan with a lid) and cook for another 6 minutes to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, set aside to rest for 5 minutes.
Brush the inside of each bun with the marinade. Lightly grill or toast to a golden brown. Then set aside.
Make the salad: Mix the tomatoes, cucumber, onion, olives, and feta with the set-aside marinade. Add white vinegar to taste.
Make the sandwich: Spread mayo on the inside of both halves of the bread. Layer with lettuce, tomato, chicken, cheese, and onion.
Toast the bread then spread it with butter.
Serve the sandwich with salad, bread and butter, and lemon sparkling water.

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