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Dinner Tonight: June 13, 2024 Easy Grilled Chicken Sandwiches

Easy Grilled Chicken Sandwiches


"I Spy with my little eye, something...." (Green? Small? Furry? Round?) See who can guess what you're looking at!


If you could be a character from a fairy tale, who would you be?

This recipe comes to us from FDP team member Bri DeRosa and her blog Red Round or Green. These sandwiches are a knock-off of a simple sandwich that I ate at restaurants as a kid.  You can add mayo or mustard or whatever you like on your chicken sandwiches; for me, it’s the plain-Jane version with just some good lettuce and tomato that does the trick. The marinade is also a fabulous salad dressing, so you can make extras and store in a mason jar in the refrigerator — it will last for weeks that way.  


2 lbs. boneless, skinless chicken breasts, cut into roughly 4-oz portions (you want the chicken to fit the buns, essentially)

1 tablespoon garlic powder
1 tablespoon dried oregano
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. crushed red pepper flakes
2 tsp. honey
6 tablespoons red wine vinegar
6 tablespoons olive oil

Sandwich buns of your choice, preferably lightly toasted or grilled
Lettuce leaves
Sliced tomatoes


1. Whisk the ingredients for the marinade in a medium bowl until thoroughly combined.
2. Pour over the chicken and toss to coat.
3. Cover and refrigerate for a minimum of 2 hours, and up to 8 hours.
4. Grill the chicken breasts over medium heat for 12-14 minutes, just until cooked through.
5. Allow the chicken to rest for 5-10 minutes before making the sandwiches.
6. Pile a few lettuce leaves, several slices of tomato, and a piece of chicken onto a lightly toasted bun. Add condiments if you wish.

These sandwiches taste best when you eat them in your backyard with a cold drink and good friends.

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