Garlic Chicken Sandwich (Print Version)
Juicy grilled garlic chicken with crisp veggies and creamy mayo on toasted bread
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, butterflied into 4 thin fillets
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper
→ Garlic Mayonnaise
07 - ½ cup mayonnaise
08 - 1 clove garlic, minced
09 - 1 teaspoon lemon juice
10 - ¼ 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)
# How to Make It:
01 - Butterfly the chicken breasts horizontally to create four thin, even fillets for quick and even cooking.
02 - In a mixing bowl, whisk together olive oil, minced garlic, dried oregano, salt, and black pepper until well combined.
03 - Add the chicken fillets to the marinade, turning to coat thoroughly. Let stand at room temperature for 10 minutes to absorb flavors.
04 - While chicken marinates, combine mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Mix until smooth and refrigerate until ready to use.
05 - Heat a grill pan or skillet over medium-high heat. Cook chicken fillets for 4–5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Add cheese slices during the final minute to melt, if using.
06 - Lightly toast the cut sides of the sandwich buns until golden and crisp.
07 - Spread a generous layer of garlic mayo on both halves of each toasted bun. Layer lettuce leaves, tomato slices, and grilled chicken on the bottom halves. Close with the top bun and serve immediately.
# Expert Advice:
01 -
- The garlic mayo creates this incredible creamy tang that ties everything together
- Butterflying the chicken means it cooks fast and stays incredibly juicy
02 -
- Letting the chicken rest at room temperature before cooking helps it cook more evenly and stay juicy
- Don't rush the garlic mayo, give it at least 10 minutes in the fridge for the flavors to meld together
03 -
- Pound the chicken slightly after butterflying for even more uniform thickness
- Let your grilled chicken rest for a few minutes before slicing or assembling