I make this sandwich ALL THE TIME! Who doesn't like a summer grilled chicken and lemon sandwich. The key is to let chicken marinate in lemon juice and salt pepper for a few hours. Time does its magic, and then you can grill away! If you are staying away from bread, then cook the chicken and add it to your salad. Enjoy!
8 slices country bread, preferably thinly sliced
4 boneless skinless chicken breasts, butterflied and separate to make two half pieces
1/2 cup freshly squeezed lemon juice
1 cup finely chopped cilantro (along with its stalk)
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 cup creme fraiche or mayonaisse
4 lettuce leaves
4 Tablespoons sunflower oil
In a large mixing bowl, add chicken, lemon, half of the cilantro, salt, and pepper. Mix thoroughly so that all of the marinade is applied on all the chicken pieces. Cover and refrigerate for 8 hours, or as long as you can.
Pre-heat your grill and brush with sunflower oil. Grill chicken pieces in batches and set aside.
Place all the bread slices on a large plate or a cookie sheet. Apply creme fraiche (or mayonnaise). Place a lettuce leaf on 4 slices. Place grilled chicken on the lettuce leaves (2 half breasts on each) and scatter some of the remaining cilantro on each of the chicken pieces. Place the remaining 4 bread slices on top of each of the layered bread slices to form a sandwich. Cut in half, and serve.
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