Greek Grilled Chicken Sandwich
Ingredients
Scale
- 1 boneless, skinless chicken breast
- ½ cup Greek dressing, divided
- 1 sandwich-size piece of baguette
- 2 ounces creamy feta, sliced or crumbled
- 3 thin cucumber slices
- 2 thin heirloom or plum tomato slices
- Salt and black pepper
- 1 piece leaf lettuce
Instructions
- Place the chicken in a covered dish or zip-top bag with ¼ cup of the Greek dressing. Refrigerate for at least 30 minutes.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the used marinade. Grill the chicken for approximately four to six minutes per side, or until it reaches an internal temperature of 165°F.
- Slice the baguette horizontally and place it cut-side down on the grill. Toast it for one to three minutes, until warm with light grill marks.
- Season the tomato slices with salt and black pepper. Place the chicken on the bottom piece of bread, followed by the feta, tomatoes, cucumber and lettuce. Drizzle with some of the remaining unused Greek dressing and add the top of the baguette.