Spring Chicken Sandwich Recipe
Grilled chicken breast, topped with romaine, spinach, tomato and cilantro lime aioli on a parmesan pepper roll.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Grill the Chicken
Preheat your grill to medium-high heat. Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let them rest for a few minutes.
- 3
Make the Cilantro Lime Aioli
In a bowl, combine mayonnaise, chopped cilantro, lime juice, minced garlic, salt, and black pepper. Mix well until fully combined. Adjust seasoning to taste.
- 4
Prepare the Rolls
Slice the parmesan pepper rolls in half. You can toast them lightly on the grill or in a toaster if desired.
- 5
Assemble the Sandwich
On the bottom half of each roll, place a layer of romaine lettuce, followed by the spinach and sliced tomato. Slice the grilled chicken breasts and place them on top. Drizzle the cilantro lime aioli generously over the chicken and top with the other half of the roll.
- 6
Serve
Serve the sandwiches immediately while warm, optionally with a side of chips or a salad.