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Ingredients
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Entrée — Herb-Grilled Chicken Sandwich
Side / Snack — Crispy Herb Fries
Beverage — Fountain Beverage (Iced Lemon Tea Example)
Method
Entrée — Herb-Grilled Chicken Sandwich
Marinate the chicken
Pat chicken breasts dry. In a shallow dish combine 2 tbs olive oil, 1 tbs fresh lemon juice, minced garlic, chopped rosemary, chopped thyme, 1 tsp salt, and 1/2 tsp black pepper. Add chicken, turning to coat. Cover and refrigerate at least 20 minutes (up to 2 hours).
Grill the chicken
Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill surface. Remove chicken from marinade and let excess drip off. Grill 5–7 minutes per side (internal temperature 74°C / 165°F) until cooked through and nicely charred. During the last minute of cooking, top each breast with a slice of cheese and close lid to melt.
Toast the buns and assemble
Split ciabatta or brioche buns and lightly toast on the grill or in a skillet until golden, about 1–2 minutes. Mix mayonnaise with Dijon mustard. Spread 1.5 tbs of the mayo-mustard on each bun bottom. Place lettuce, tomato slice, grilled chicken with melted cheese on the bun, top with remaining mayo-mustard and close. Serve hot.
Side / Snack — Crispy Herb Fries
Prepare potatoes
Wash and peel (optional) the russet potatoes. Cut into 1/3–1/2 inch sticks. Place cut fries in a bowl of cold water for 10 minutes to remove excess starch, then drain and pat dry thoroughly with a clean towel.
Coat and cook
Toss dried potato sticks with 1 tsp cornstarch, 1/2 tsp garlic powder, 1/2 tsp paprika, 1 tsp sea salt and 1/2 tsp black pepper. For oven method: toss with 2 tbs olive oil, spread on a parchment-lined baking sheet in a single layer and bake at 220°C (425°F) for 25–30 minutes, flipping halfway, until golden and crisp. For fry method: heat 2 cups vegetable oil in a deep skillet to 180°C (350°F) and fry in batches 3–4 minutes until golden; drain on paper towels.
Finish
Immediately toss hot fries with chopped parsley and adjust seasoning to taste. Serve alongside the sandwich.
Beverage — Fountain Beverage (Iced Lemon Tea)
Steep 2 black tea bags in 480 ml hot water for 3–5 minutes depending on desired strength. Remove tea bags and stir in 2 tbs granulated sugar until dissolved. Allow tea to cool slightly, then stir in 30 ml fresh lemon juice. Fill a tall glass with ice, pour tea over ice and serve with free refills available every 15 minutes while access is active.