Chilled Grilled Chicken Sub Sandwich Tray Recipe

Tenderize and season

Pound each chicken breast to an even thickness (about 1/2 inch) using a meat mallet or rolling pin placed between plastic wrap. This ensures even cooking and easier slicing.

In a bowl, whisk together olive oil (2 tbs), lemon juice, 1 tsp salt, 3/4 tsp black pepper, garlic powder, onion powder, and dried oregano to make a marinade. Reserve remaining olive oil for brushing the bread. Add the chicken breasts and coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. If you refrigerate, remove chicken 20 minutes before grilling to take the chill off.

Preheat an outdoor grill or grill pan over medium-high heat (about 400°F / 200°C). Brush grates with oil. Place chicken on the grill and cook 4–6 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid overcooking — internal temp will rise slightly while resting.

Transfer chicken to a cutting board and let rest 8–10 minutes. (If you want the chicken chilled, after resting, place chicken on a tray uncovered in the refrigerator for at least 30 minutes or until fully chilled.)

If toasting: Preheat oven to 375°F (190°C) or heat remaining 2 tbs olive oil in a skillet. Slice each baguette lengthwise to create sandwich loaves and, if desired, brush cut interiors lightly with melted butter or the reserved olive oil. Toast cut sides on a sheet pan in the oven 6–8 minutes until lightly golden, or toast in a skillet until crisp. Cooling the toasted bread completely before assembly will help keep the sandwich tray from steaming.

While bread cools, slice tomatoes into 1/4-inch rounds and place on a paper towel-lined tray to drain excess moisture. Assemble baby greens in a bowl and chill until assembly time.

Make sandwich spread

In a small bowl, combine mayonnaise, Dijon mustard, 1 tsp lemon juice, and the remaining 1 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. This spread will be used on the bread to add moisture and flavor to the chilled sandwiches.

Thinly slice each rested (and chilled, if making chilled) chicken breast across the grain into 1/4-inch slices. Arrange slices on a plate and chill briefly if you prefer fully cold sandwiches.

Open each baguette and spread a generous layer (about 1 tbs per sandwich portion) of the mayonnaise-Dijon spread on both cut sides of bread.

On the bottom half of each baguette, layer baby greens evenly (about 1.5 cups per baguette), then place an even layer of chilled grilled chicken slices (about 2 breasts worth per baguette), followed by Colby-Jack cheese slices (4 slices per baguette), and top with overlapping tomato slices. Add pickles if using.

Close the baguette and, if making a tray for serving, wrap each assembled baguette tightly in plastic wrap or parchment and refrigerate for at least 30 minutes to allow flavors to meld and to ensure sandwiches are chilled. Chilling also makes slicing cleaner.

Before serving, unwrap and slice each baguette crosswise into 6 equal sub sandwiches (for a total of 18 subs). Arrange on a serving tray, garnish with extra greens or pickle spears if desired, and serve chilled.