Grilled Chicken Sandwich Recipe

In a medium bowl, combine olive oil, lemon juice, minced garlic, paprika, salt, black pepper, and dried oregano to create the marinade.

Add the chicken breasts to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 2-4 hours.

While the chicken is marinating, peel and cut the potatoes into thin strips to prepare fries.

In a large pot, heat vegetable oil over medium heat until hot.

Carefully add the potato strips to the hot oil in batches, ensuring not to overcrowd the pot.

Fry the potatoes for about 5-7 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Season the fries with salt while they are still hot.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and discard the marinade.

Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Once the chicken is cooked, let it rest for a couple of minutes before slicing.

Spread mayonnaise on the bottom half of each sandwich bun.

Layer the lettuce leaves, grilled chicken, sliced tomato, and cheese (if using) on the buns.

Top with the other half of the bun and serve with the fries on the side.