Chicken Fillet On A Kaiser Recipe

Prepare and flatten

Pat chicken breasts dry with paper towel. If breasts are thick, butterfly each breast or place between two pieces of plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2 inch (1.2 cm). This ensures even cooking.

Make marinade

In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk until combined.

Marinate the chicken

Place the flattened chicken in a shallow dish or zip-top bag and pour the marinade over it. Massage to coat evenly. Marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours. Remove from refrigerator 15 minutes before cooking if chilled.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add a thin film of oil or nonstick spray to the pan. When hot, add chicken breasts and cook 4–5 minutes without moving until well browned. Flip and cook another 4–5 minutes until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). If using a grill, cook over medium heat, covered if possible, until done. Remove chicken to a cutting board and rest 5 minutes.

Slice

After resting, slice the chicken breasts into 1/4-inch (6 mm) thick fillets or strips suitable for sandwich assembly.

Prepare the rolls

Split the Kaiser rolls in half. Lightly butter or brush the cut sides with olive oil. Toast cut-side down in the same skillet used for the chicken over medium heat 1–2 minutes until golden and slightly crisp.

Mix spread

In a small bowl combine mayonnaise and Dijon mustard (if using). Taste and adjust seasoning with a pinch of salt and pepper or a few drops of hot sauce if you like heat.

Assemble sandwiches

Spread about 2 tsp of the mayo-mustard mixture on the bottom half of each toasted Kaiser. Layer 2 lettuce leaves, 3–4 slices of the cooked chicken fillet (arrange to cover the roll), a slice of cheese, 3–4 tomato slices, and a few thin rings of red onion. Add sliced pickles if using, and a light drizzle of hot sauce if desired.

Finish

Top with the roll crowns and press gently. If you prefer the cheese melted, after placing the cheese on the hot chicken, briefly return the assembled open-faced sandwich to the skillet and cover for 30–60 seconds until cheese softens, then crown with the top roll. Garnish with chopped parsley and serve immediately.

Serve each sandwich with extra pickles and hot sauce on the side. Cut sandwiches in half if desired. Leftover chicken can be kept refrigerated in an airtight container for up to 3 days.