Chicken sandwich with lemony garlic herb sauce on a toasted brioche bun
An easy lunch or dinner, made for the people who like extra vinegar on their subs.
Chicken sandwich with lemony garlic herb sauce on a toasted brioche bun
Brioche bun or kaiser roll, cut sides drizzled with olive oil and toasted on a skillet
Chicken breast, thinly sliced into two pieces, pounded between parchment paper, seasoned with salt & pepper, and grilled or cooked in a skillet; after cooling, slice on a diagonal for thin slices
Romaine or green leaf lettuce
Tomatoes, sliced
Red onion, thinly sliced
Lemony garlic herb sauce, recipe below
Lemony garlic herb sauce, inspired by chimichurri1
Makes enough for 1 sandwich (or 2 if you aren’t into acidity like that)
1 tablespoon fresh dill, finely chopped
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, grated or finely minced
1 teaspoon lemon zest
I’m not calling this chimichurri because it’s not exactly that, but it’s got most of the same ingredients. If you don’t love acidity, you can use this slightly toned-down version: 1/2 avocado, 1 tablespoon minced fresh dill, 1 tablespoon fresh lemon juice, and salt.