Garlic Chicken Sandwich (Printable Version)

Juicy garlic grilled chicken with crisp veggies and creamy mayo on toasted bun

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Garlic Mayonnaise

07 - 1/2 cup mayonnaise
08 - 1 clove garlic, minced
09 - 1 teaspoon lemon juice
10 - 1/4 teaspoon salt

→ Sandwich Assembly

11 - 4 sandwich buns or ciabatta rolls, split and toasted
12 - 1 cup lettuce leaves
13 - 2 medium tomatoes, sliced
14 - 4 slices provolone or Swiss cheese (optional)

# Directions:

01 - Butterfly the chicken breasts to create four thin fillets.
02 - In a bowl, combine olive oil, minced garlic, oregano, salt, and pepper. Add chicken, turning to coat well. Marinate for 10 minutes at room temperature.
03 - While chicken marinates, mix mayonnaise, garlic, lemon juice, and salt in a small bowl to make the garlic mayo. Set aside.
04 - Heat a grill pan or skillet over medium-high heat. Grill chicken fillets for 4-5 minutes per side, until cooked through and golden. Add cheese slices during the last minute, if using, to melt.
05 - Spread garlic mayo on both halves of each toasted bun. Layer lettuce, tomato slices, and grilled garlic chicken onto the bottom halves. Top with the other bun half. Serve warm.

# Expert Advice:

01 -
  • The garlic mayo alone will become your go-to spread for everything else
  • Butterflying the chicken means dinner is ready in under thirty minutes
  • These are the kind of sandwiches that make people ask when youre making them again
02 -
  • Letting the chicken sit at room temperature for 10 minutes while marinating helps it cook more evenly
  • Resist the urge to press down on the chicken with your spatula while it cooks or you will lose all those precious juices
  • The garlic mayo needs at least 10 minutes to rest so the raw garlic flavor mellows and sweetens
03 -
  • Grate the garlic instead of mincing it for both the marinade and the mayo to ensure it distributes evenly and releases more flavor
  • If your chicken breasts are particularly thick pound them gently between plastic wrap to ensure even cooking

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