Garlic Chicken Sandwich (Printable)
Juicy garlic-marinated grilled chicken with fresh crisp vegetables and creamy garlic mayo on toasted buns.
# What You'll Need:
→ Chicken Marinade
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 Steps:
01 - Butterfly each chicken breast horizontally to create four thin, even fillets for quick and even cooking.
02 - Whisk together olive oil, minced garlic, oregano, salt, and black pepper in a shallow dish. Add chicken fillets and turn to coat thoroughly. Let marinate at room temperature for 10 minutes.
03 - While chicken marinates, combine mayonnaise, minced garlic clove, lemon juice, and salt in a small bowl. Mix until smooth and refrigerate until ready to use.
04 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken fillets for 4–5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. If using cheese, place slices on chicken during the final minute to melt.
05 - Lightly butter buns if desired and toast cut-side down in a pan or toaster until golden and crisp.
06 - Spread a generous layer of garlic mayo on both halves of each toasted bun. Layer lettuce leaves on the bottom bun, followed by tomato slices, grilled chicken, and top bun. Serve immediately while warm.
# Expert Advice:
01 -
- Ready in thirty minutes but tastes like you spent all day cooking
- The garlic mayo is secretly good on almost everything else too
02 -
- Let the chicken rest for two minutes after grilling so the juices redistribute
- Don't skip toasting the buns, it prevents sogginess and adds crucial texture
03 -
- Pound the chicken slightly thinner for even faster cooking time
- Double the garlic mayo recipe and keep it in the fridge for up to a week