Grilled Chicken Sandwiches

Ingredients

• 2 skinless, boneless chicken breast halves

• ¼ cup olive oil

• 2 tablespoons white wine vinegar

• 1 lemon, juiced

• 4 sprigs fresh dill, chopped

• 1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash)

• 1 teaspoon ground black pepper

• 2 tablespoons butter

• 2 tablespoons olive oil

• ⅛ teaspoon garlic powder

• ⅛ teaspoon salt

• 8 thick slices French bread

• 2 tablespoons mayonnaise, or to taste

• 4 slices tomato

• 4 lettuce leaves

Directions

1. Preheat the grill to medium-high heat.

2. Use a fork to prick the chicken breasts all over, then place them in a large bowl. Add 1/4 cup olive oil, white wine vinegar, lemon juice, dill, garlic and herb seasoning, and black pepper. Stir to coat the chicken completely. Let it marinate for 10 minutes.

3. Remove chicken breasts from the marinade and discard the marinade.

4. Grill the chicken on medium-high heat until fully cooked, with no pink in the center and juices running clear, about 10 to 15 minutes per side. The internal temperature should reach at least 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing each breast in half.

5. In a skillet over medium-high heat, melt butter with 2 tablespoons of olive oil. Season with garlic powder and salt. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes. Remove from heat.

6. To assemble the sandwiches, place a toasted slice of French bread, toasted-side down, on a plate. Spread mayonnaise on the bread, then top with a tomato slice and season with salt and pepper. Add a grilled chicken breast half and a leaf of lettuce. Spread mayonnaise on the untoasted side of another French bread slice and place it on top to form a sandwich.

Cook’s Note

Editor's Note:

The nutritional information provided for this recipe includes the entire amount of marinade ingredients. The actual quantity of marinade consumed will vary depending on usage.

Nutrition Facts (per serving)