Garlic Chicken Sandwich (Printable)
Juicy grilled garlic chicken with fresh veggies and creamy mayo on toasted buns.
# What You'll 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 - 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 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.
06 - Serve warm.
# Expert Suggestions:
01 -
- The garlic mayo alone is worth keeping in your fridge for everything else
- Perfect for those nights when takeout sounds tempting but you want something actually satisfying
02 -
- Dont skip the 10 minute marinade time. It's short but makes the chicken taste like it's been soaking all day.
- Room temperature chicken cooks more evenly than cold straight-from-the-fridge meat.
03 -
- Don't press down on the chicken while it cooks. You want to keep those juices inside where they belong.
- If your garlic mayo tastes too sharp at first, let it sit for 15 minutes. The flavors mellow and meld beautifully.