Garlic Chicken Sandwich Recipe

Prepare the chicken

If chicken breasts are very thick, butterfly them or pound to an even 1/2-inch thickness for even cooking. Pat chicken dry with paper towels.

Make the marinade

In a medium bowl combine minced garlic, olive oil, lemon juice, dried oregano, smoked paprika, ground cumin, kosher salt, black pepper and honey. Whisk until well blended.

Marinate

Place chicken in a resealable bag or shallow dish. Pour marinade over the chicken, ensuring pieces are coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 30 minutes still imparts garlic flavor.)

Preheat grill or pan

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) or heat a heavy skillet or grill pan over medium-high heat. Lightly oil grates or pan.

Grill the chicken

Remove chicken from marinade and let excess drip off. Grill or cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Avoid flipping repeatedly; one flip halfway is best. If using cheese, add a slice to each piece of chicken during the last 1–2 minutes and cover briefly to melt.

Rest the chicken

Transfer cooked chicken to a cutting board and let rest 5 minutes. This keeps juices in the meat and makes it easier to slice for the sandwich.

Toast the rolls

While chicken rests, split the sandwich rolls. Lightly butter cut sides and toast on the grill or in a skillet until golden, about 1–2 minutes.

Assemble

Spread about 1.5 tablespoons of garlic aioli on the bottom half of each roll. Place a handful of baby arugula on top of the aioli, add a slice or two of tomato, and a few thin rings of red onion.

Add chicken

Slice rested chicken into 1/4–1/2-inch thick pieces and layer over the tomato/onion. Top with melted cheese if not already melted during cooking.

Finish and serve

Spread remaining aioli on the top bun, place over the chicken, press gently, and cut sandwich in half if desired. Serve immediately with lemon wedges and an optional sprinkle of red pepper flakes for heat.

Squeeze a lemon wedge over the chicken just before eating for bright acidity. Add a light dusting of red pepper flakes if you want extra spice.