Chicken Sandwich Recipe

Pound and Marinate

Pat chicken breasts dry. If breasts are thick, slice horizontally to make 2 thinner cutlets or place between plastic and gently pound to uniform 1/2-inch thickness. In a bowl combine olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper. Add chicken and turn to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours (if refrigerating, bring to room temp 20 minutes before cooking).

Preheat oven and prepare sheet

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and place a wire rack on top if you have one to lift chicken for even airflow.

Oven-grill the chicken

Arrange marinated chicken on the rack or directly on the baking sheet. Bake on the center rack for 12 minutes, then switch oven to broil (high) and move to top rack. Broil 2–3 minutes per side or until exterior is lightly charred and internal temperature reaches 165°F (74°C). Remove and rest 5 minutes before assembling.

Prepare buns

Split brioche buns. Spread 1/2 tablespoon softened butter on cut side of each top and bottom. Place cut-side up on a baking sheet and toast in the oven under the broiler for 1–2 minutes until golden — watch closely to avoid burning. Alternatively, toast in a skillet over medium heat 1–2 minutes until golden.

Prep vegetables

While chicken cooks, wash and dry lettuce leaves. Slice tomato into 1/4-inch rounds. Have dill pickle slices ready. If desired, lightly season tomato with a pinch of salt.

Assemble sandwiches

On each bottom bun place a lettuce leaf, then one cooked chicken breast (or cutlet). Top chicken with 3–4 pickle slices and 2–3 tomato slices. Add sauce to taste (see Sauce section) or place sauce on the side. Close with toasted top bun.

Cook frozen tater tots according to package for oven or air-fryer, adjusting to get extra crispness: Oven method — spread tots in a single layer on a baking sheet, drizzle or brush with 1 teaspoon oil, bake at 425°F (220°C) for 18–22 minutes, shaking or turning halfway. Air-fryer — arrange in single layer and cook at 400°F (200°C) for 12–15 minutes, shaking halfway. Season with 1/4 teaspoon salt immediately after cooking.

Combine mayonnaise, mustard, hot sauce (if using), honey (if using), salt, and black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning. Serve in a small ramekin alongside each sandwich so diners can add sauce to preference.