Baked Chicken Sandwich (8") Recipe
Tenderly-roasted, served on a loaf of our own Italian bread topped with lettuce, mayo or our own sauce
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Ingredients
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Bread & Assembly
Chicken & Marinade
Optional Toppings
Method
Chicken & Marinade
- 1
Prep and marinate
Place the 2 chicken breasts on a cutting board. If breasts are very thick, butterfly or pound to an even thickness about 3/4". In a bowl combine 2 tbs olive oil, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp paprika, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs lemon juice. Rub the marinade over both chicken pieces until evenly coated. Cover and refrigerate for at least 20 minutes or up to 2 hours.
- 2
Roast the chicken
Preheat oven to 400°F (200°C). Place marinated chicken on a rimmed baking sheet or in an ovenproof dish. Drizzle or brush a little extra olive oil on top. Roast in the center of the oven for 18–22 minutes, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from oven and let rest 5 minutes, then slice thinly or shred slightly to fit the sandwich length.
Bread & Assembly
- 3
- 4
Spread sauce and layer
Spread 4 tbs mayonnaise or house sauce evenly on both cut sides of the loaf. On the bottom half, arrange lettuce leaves to create a moisture barrier. Place the sliced/roasted chicken evenly along the length of the loaf. If using, top chicken with 4 slices of cheese and 4 tomato slices and pickles. Season tomato lightly with a pinch of salt and pepper.
- 5
Finish and serve
Place the top half of the loaf on the sandwich, press gently to compact. Optionally wrap the sandwich in parchment and place under a weight for 5 minutes to help meld flavors. Using a long serrated knife, slice the sandwich into desired portions (serve whole as an 8" or cut into halves). Serve immediately while chicken is warm.