Name: Grilled Chicken Sandwich
Prep time: 20 min
Cook time: 20 min
Ingredients: 2 cups Watermelon (diced); 1/2 TBSP Fresh mint (chopped); 1 tsp Lime juice; 2 tsp Extra-virgin olive oil; Salt; Black pepper; 6 TBSP Extra-virgin olive oil (to taste); 1/2 tsp Garlic powder (to taste); 1/2 tsp Dried oregano (to taste); 3 tsp Lemon juice (to taste); 12 oz Chicken breast boneless skinless (butterflied); 4 slices Tomato; 1/4 cup Red onion (sliced thin); 2 Brioche buns; 2 TBSP Mayonnaise; 2 cups Butter lettuce; 4 slices Swiss cheese; 24 oz Iced tea (cold)

Grilled Chicken Sandwich

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Prep Time: 20

Cook Time: 20

Servings: servings

Calories: 571kcal

Ingredients

Watermelon Mint Salad

2 cups Watermelon diced
1/2 TBSP Fresh mint chopped
1 tsp Lime juice
2 tsp Extra-virgin olive oil

Seasoning

Salt
Black pepper

Marinade

6 TBSP Extra-virgin olive oil to taste
1/2 tsp Garlic powder to taste
1/2 tsp Dried oregano to taste
3 tsp Lemon juice to taste

Sandwich

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

Iced Tea

24 oz Iced tea cold

US Customary - Metric

Instructions

Preheat a grill or griddle pan on medium heat.
Make watermelon salad: Prep the watermelon salad ingredients per instruction above. Combine all ingredients in a bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
Make marinade: In a bowl, whisk together the ingredients for the marinade. Season with salt and pepper.
Make the chicken: Set some of the marinade aside for brushing 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 use a spoon to drizzle a little more marinade over the top, once nicely marked (about 6 minutes), flip the chicken over, brush with more reserved marinade for the chicken. Close the grill (or cover pan with a lid) and cook for another 6 minutes to an internal temperature of 160°F using a thermometer. Once cooked, set aside to rest for 5 minutes.
Prep tomato and onion for sandwich per instruction above.
Brush the inside of each roll with the marinade. (Do not use the same brush as you used for the chicken.) Lightly grill or toast to golden brown.
Assemble the sandwich: Spread mayo on the inside of both halves of the bread. Layer with lettuce, tomato, chicken, cheese, and onion.
Serve: Enjoy the sandwich with watermelon salad and iced tea.

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