My family loves them, and people frequently ask me for the recipe. For a delicious and healthful lunch, serve over rice or in tacos!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 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
Instructions
- Preheat the grill to medium-high heat.
- Prick chicken breasts all over with a fork, then place in a large bowl. Add 1/4 cup olive oil, white wine vinegar, lemon juice, dill, garlic and herb seasoning, and black pepper to the bowl. Stir to coat chicken breasts thoroughly. Let stand for 10 minutes.
- Remove chicken breasts from marinade; discard marinade.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; let stand for 5 minutes, then cut chicken breasts in half.
- Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the skillet; toast until golden brown on one side, about 3 minutes; remove from the pan.
- For sandwich assembly, place 1 French bread slice, toasted-side down, onto a serving plate. Spread mayonnaise on bread; top with a tomato slice, then season with salt and pepper. Cover with a grilled chicken breast half and lettuce leaf. Spread untoasted side of another French bread slice with mayonnaise and place on top to make a sandwich.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 553 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 8 g |
| Sodium | 637 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This sandwich was great, even though I’m not typically into chicken sandwiches- the thing that tips it is the toasted bread. The bread makes this sandwich worth making!
Very tasty and very quick to make!
This chicken came out so delicious. It was moist and super flavorful. Couldn’t even tell there was hardly any salt added to the recipe
I grilled the chicken with the George Foreman after marinating it overnight but with a different marinade, olive oil, cider vinegar and herbs. Used an Italian style roll, lettuce, onion, tomato and mayo. Yummy sandwich with Beaker’s Vegetable Barley Soup from this website. My family raved.
I added some saracha for fun and spice since I have nothing else, it came out really good, little rosemary too. But all together great.
Great flavors, very juicy was and overall great sandwich. I used brioche bread and added american cheese. Will be making this again
This is a keeper! One of the most versatile recipes out there. Since my flagship attempt, I’ve passed it on to everyone who tasted it and loved it. Not too salty as some recipes can be. I not only use this for sandwiches but for simple grilled chicken for a meal. Can eat as is, or on a roll, bread or bun. You can slice or dice to put on salads or shredded. I found it freezes easily too. When freezing, it does require the amount of oil recommended. I’ve marinated for as little as 2 hours and up to 3 days or so (chicken was still sturdy, not mealy).
Yummy, yummy, yummy! The only thing i had to change out on necessity is that I didn’t have the fresh dill. This was a last second thing for me before going to work, so I subbed it for a splash of dill pickle juice, I’d say about a teaspoon’s worth. It marinaded for about 8 hours by the time I was ready to cook it. I pounded the chicken flat and and cooked it on my counter top grill press. Made the sandwich with lettuce, tomato, bacon, a slice of cheddar cheese and mayo on a toasted kaiser roll. My new go-to grilled chicken marinade.
Loved this! Wanted another sandwich immediately after but was so stuffed- definitely going in my summer rotation! I made it as close to the recipe as possible, red wine vinegar and a pampered chef rustic herb blend because that’s what was on hand. Prepped in the morning, refrigerated while at work and cooked for dinner. I cooked mine in the oven on a wire rack instead of grilling and got the same effect. Next time I’ll half the olive oil, it was a little too oily when cooked for my liking.
This was so good. The marinade was delicious and kept the chicken from drying up. I did the cheap version of this with just plain hamburger buns. I marinated the chicken for a couple of hours then cooked it in a cast iron skillet about seven minutes on each side. I melted Swiss cheese on top while the second side was cooking. Toasted the buns, slapped some mayonnaise and a sliced tomato from the garden on there, and bam, a delicious chicken sandwich. Can’t wait to try it again when I actually have some good bread.
I made it as close to the recipe as I could. I didn’t feel like starting up the grill so I just used my stove top and it came out fantastic! The only substitution that I made was I used rice wine vinegar because that’s what I had on hand and it turned out great. Will definitely be making this again and again.
This recipe is fantastic. We prefer the chicken on pretzel buns, or in salads. I have also made it with white wine in place of the vinegar, and fresh garlic and herbs in place of the Mrs. Dash. It’s easy to substitute with things you have in your kitchen, always turns out great.
Enjoyed it, easy to make will make again
It was amazing. My son said he would have paid $20 for this. Great lunch with my kid. I did marinate the chicken overnight olive like garlic dill and white wine vinegar little lemon.
I didn’t use bacon but this recipe came out incredibly 🙂
My teenage daughter loves it!!
This was very good! Whole family loved it and asked that I make it again.
My family loved this. Honestly, I am not the best meat cook, but I’ve made this twice so far and both times I got better at determining when the chicken was done by eye. I used A LOT more chicken than this recipe calls for because I am typically feeding 6-8 people. I used 9 chicken breasts the last time. Also, I don’t have Mrs. Dash on hand so I used this chicken rub recipe, Chicken Seasoning Blend on Allrecipes in place of it and all the other spices, since it had all the same stuff in it and more basically (except dill which I don’t like). I cut the chicken breasts in half. I let the chicken sit for at least 30 minutes in the marinade, one time I had a lot of time, so I did it for 2 hours. (I think that’s better, but 30 minutes for a quick meal if you don’t have time) I pounded down the chicken to try to make them even thickness (they cook better that way and less time). Toasted buns and serve, my family was very happy to have a new menu item…
Great sandwichMarinade! I sliced the chicken breasts in half ahead of time and used a meat tenderizer mallet before putting them in the marinade. Making this today for the 3rd time 🙂
I gave 5 stars and have to admit I changed some of the recipe. I hate it when people do this but I only had ciabatta buns! My family weren’t excited when I said we were having chicken sandwiches for dinner. They changed their tune when they saw these and were even more impressed by the taste. Excellent sandwich with the ciabatta roll. I still toasted them in a pan to get the extra flavor. Definitely a sandwich to make over and over.
Absolutely delicious. I used publix French rolls toasted with olive oil and garlic powder. Lettuce tomato with kosher salt and pepper and the chicken was cooked perfect and flavorful .