Go Back
–+ servings
Print

Greek Grilled Chicken Sandwich

Prep Time 30 minutes
Cook Time 20 minutes
Servings 2
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.

Nutrition

Calories: 571kcal | Carbohydrates: 24g | Protein: 22g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1226mg | Potassium: 1157mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1152IU | Vitamin C: 26mg | Calcium: 240mg | Iron: 2mg