All Recipes

Lemon Basil Grilled Chicken Sandwich

1 Hr, 30 Mins

Ingredients

Sandwich:

4 Martin’s Sandwich Potato Rolls

3 Chicken Breasts

Arugula

8 Ounces Shredded Gruyere Cheese

2 Medium White Onions, thickly sliced

Lemon Basil Marinade:

3 Tablespoons Olive Oil

½ Avocado

20-25 Fresh Basil Leaves, chopped

2 Lemons, juiced

4 Garlic Cloves

2 Teaspoons Red Pepper Flakes

2 Teaspoons Black Pepper

1 Tablespoon Kosher Salt

2 Teaspoons Cumin

1 Teaspoon Dried Oregano

2 Teaspoons Fresh Thyme

Serves: 4

Directions

Step 1

Prep the chicken by trimming and placing in plastic wrap, adding plastic wrap on top of them, and then flatten them until they are ¼ inch thick, or more even in thickness.

Step 2

Create your marinade. In a food processor, blend together olive oil, avocado, basil, lemon, garlic, red pepper flakes, black pepper, kosher salt, cumin, oregano, and thyme. (Recommend doing 1 hour prior to allow all flavors to marry.)

Step 3

In a large bowl or zip lock bag, add your chicken breast and pour in marinade. Mix well and zip lock airtight and place in the fridge. The longer you marinade the better, a minimum of 4 hours and up to 24 hours.

Step 4

Heat up the grill to about 400-450 degrees.

Step 5

Grill onions by brushing olive oil on the slices and placing on the grill. Grill 4 to 5 minutes per side or until desired tenderness.

Step 6

Grill the chicken for 4 minutes and turn for an additional 2 minutes. Flip and grill for 3 minutes and check the internal temperature. Remove the chicken at 160 degrees internally and rest on a wire rack.

Step 7

Slice the chicken in ¼ inch strips and build your sandwich in this order on a Martin’s Sandwich Roll: arugula, chicken, gruyere cheese and topped with the onions.

Step 8

Serve and enjoy!