Garlic Chicken Sandwich (Printable)

Juicy garlic grilled chicken with fresh veggies and creamy mayo on toasted bread

# What You 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 Make It:

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.
06 - Layer lettuce, tomato slices, and grilled garlic chicken onto the bottom halves. Top with the other bun half.
07 - Serve warm.

# Expert Suggestions:

01 -
  • The garlic mayo alone is worth keeping stocked in your refrigerator at all times
  • Everything cooks in under 30 minutes but tastes like you spent much longer on it
  • These sandwiches reheat surprisingly well for lunch the next day
02 -
  • Butterflying the chicken breasts is crucial because whole breasts take too long to cook and dry out before the center is done
  • Letting the chicken rest for a few minutes after grilling keeps it juicy instead of losing all those delicious juices when you cut into it
  • The mayo needs at least 10 minutes to sit so the raw garlic flavor mellows and melds properly
03 -
  • Pat the chicken dry before marinating so the seasonings actually stick instead of sliding right off
  • Warm your finished sandwiches in a 350 degree oven for 5 minutes if making a big batch

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