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Restaurants›Jerusalem Café›Dill Chicken Sand Recipe

Dill Chicken Sand Recipe

Inspired by Jerusalem Café

Time50m

Serves4

Grilled fresh cubes of chicken marinated with Mediterranean spices. Topped with Swiss cheese and our house made Dill Sauce. Plus your choice of our famous Lentil soup or Greek Salad.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken breast

2 tbsp extra-virgin olive oil

1 tbsp fresh lemon juice

2 Garlic cloves, minced

1 tsp Dried oregano

1 tsp Ground cumin

1 tsp sweet paprika

3 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

0 to taste cube-size pieces of chicken (about 1"/2.5 cm)

Dill Sauce (house-made)

1 cups plain Greek yogurt

2 tbsp Mayonnaise

3 tbsp fresh dill, finely chopped

1 tbsp fresh lemon juice

1 garlic clove, grated

1 tsp honey or sugar

1 tsp Celtic sea salt

1/2 tsp black pepper

Sandwich & Toppings

4 slices Swiss cheese slices

4 ciabatta rolls or sandwich rolls

2 tsp butter or olive oil (for toasting)

1/4 cups Red onion, thinly sliced

1 tomato, sliced

4 leaves lettuce leaves (romaine or butter)

Optional Sides (choose one)

4 cups lentil soup, prepared

4 cups Greek salad (prepared)

Method

Chicken & Marinade

Prepare chicken

Trim any excess fat from the chicken breasts and cut into 1" (2.5 cm) cubes. Pat dry with paper towels.

Make marinade

In a medium bowl whisk together 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, dried oregano, ground cumin, sweet paprika, 3 tsp salt and 1 tsp black pepper until combined.

Add the chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Lightly oil the grill grates or brush the pan with oil.

Thread cubes onto skewers (optional) or place directly on the hot grill/pan in a single layer. Grill for 3–4 minutes per side until lightly charred and an instant-read thermometer inserted into a cube registers 165°F (74°C). Remove from heat and let rest 5 minutes.

Dill Sauce (house-made)

While the chicken marinates or rests, combine 1 cup plain Greek yogurt and 2 tbsp mayonnaise in a bowl. Stir in 3 tbsp chopped fresh dill, 1 tbsp lemon juice, grated garlic, 1 tsp honey, 1 tsp salt and 1/2 tsp black pepper until smooth and well blended.

Taste and adjust seasoning — more dill for brightness, a pinch more salt or a squeeze of lemon if needed. Cover and refrigerate at least 15 minutes to let flavors meld.

Assemble Sandwich

Split the ciabatta rolls and lightly butter or brush with olive oil. Toast cut sides on the grill or in a skillet over medium heat until golden, about 1–2 minutes.

Layer each bottom roll with lettuce leaf, 3–4 grilled chicken cubes, a slice of Swiss cheese (place cheese on warm chicken so it softens), 2–3 thin tomato slices and a sprinkle of thinly sliced red onion.

Generously spoon 2–3 tbsp of the dill sauce onto the top roll surface and close the sandwich. If desired, return the assembled sandwich to the grill or skillet for 30–60 seconds to melt the cheese further and warm through.

Cut sandwiches in half and serve immediately with your choice of a cup of hot lentil soup or a 1-cup portion of Greek salad per person.