So it's Monday and it is back to what to have for lunch. It always seems to be one of the biggest dilemmas around here. What to eat today?
The answer today comes in this delightful chicken sandwich. This is a favourite in our house and we have them probably at least once a month. Today, I did the chicken on the stove top, but it is even better if you have time to barbecue it. These can be eaten hot or cold. We prefer them on toasted bread and the ingredients hot. However, they also make for great picnic food taken away and prepared on the spot and eaten cold.
The Best Chicken Sandwich
Makes 4 Sandwiches
4 good sized thin cut chicken fillets
3 tablespoons of olive oil, divided
Juice of one lemon
Salt and pepper
3 Garlic cloves, crushed
1 Onion, thinly sliced
4 Good sized Italian Roasted Peppers
1 Large salad tomato, sliced
A few handfuls of iceberg lettuce
1 Large baguette (or whatever crusty bread you prefer)
Give the chicken a quick marinade by adding 1 tablespoon of olive oil, lemon juice, garlic salt and pepper to a medium bowl. Add chicken a coat completely. Set aside.
In a medium sized skillet, add 1 tablespoon of oil the onions. Cook for about 5-8 minutes until browned. Turn heat to low and continue cooking until onion are completely soft and browned. Remove from heat and set aside. this will probably take about 10 more minutes.
In a large grill pan, add the last tablespoon of olive oil. Add the chicken fillets, discarding the extra marinade. Cook each side over high heat for about 5 minutes per side, or until chicken is tender and no longer pink.
Put the sandwiches together by stacking, first chicken, onions, peppers, tomato and lettuce. Sprinkle over a little sea salt if you like. Delicious and easy lunch!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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