Mediterranean Grilled Chicken Sandwich
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
1 hr 25 mins
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Servings
4 servings
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Calories
591 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Grilled Chicken Sandwich
Description
This sandwich starts with chicken breasts coated in a yogurt-based marinade seasoned with garlic, smoked paprika, allspice, nutmeg, coriander, cumin, salt, and pepper, which enhances the meat's flavor and tenderness. Grilling the chicken imparts a smoky char while ensuring it remains juicy and cooked through. The tahini yogurt sauce combines yogurt, tahini, lemon juice, salt, and pepper, creating a creamy and slightly tangy topping.
The sandwich is assembled on toasted brioche buns layered with pickles, red onion, tomato slices, green bell pepper, and crisp lettuce leaves, providing a fresh and crunchy contrast to the savory grilled chicken. This combination offers a balanced blend of textures and Mediterranean flavors suitable for a satisfying lunch or dinner.
Notes suggest alternatives such as using boneless skinless chicken thighs, cooking with a grill pan or baking, and adding cayenne for spice. Leftovers keep for several days and can be reheated in the oven. The recipe pairs well with Mediterranean sides like grilled vegetables or salads.
Ingredients
- 1/2 cup PLAIN yogurt
- 2 tbsp olive oil extra virgin
- 1 lemon juice of
- 6 cloves garlic minced
- 1 tsp smoked paprika
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1 tsp Coriander
- 1 tsp cumin
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 lbs chicken breast boneless skinless
Tahini yogurt sauce
- 1 cup PLAIN yogurt
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Assemble:
- 4 Brioche buns
- 1 cup pickles
- 1 red onion sliced
- 1 Roma tomato sliced
- 1 green bell pepper sliced
- 4 lettuce leaves
Instructions
- In a large bowl mix the yogurt with the olive oil, lemon juice, minced garlic, smoked paprika, allspice, nutmeg, coriander, cumin, salt and pepper. Add the chicken breasts and make sure all pieces are well-coated with the marinade. Cover with a plastic wrap and marinate for at least 1 hour up to 6 hours in the refrigerator.
- When you're ready to cook, preheat the grill to medium high and brush the grates with some vegetable oil. Take the chicken pieces out of the marinade using a pair of tongs. Shake the chicken pieces to remove the excess marinade. Place the chicken on the grates and grill for 4 to 5 minutes on each side. The chicken is ready once the internal temperature registers at 165°F.
- To make the tahini yogurt sauce, mix the yogurt with tahini, lemon juice, salt and pepper.
- To assemble the sandwiches, toast the brioche buns and spread the tahini yogurt sauce on the buns. Top with the grilled chicken, pickles, red onion, tomatoes, green bell pepper and lettuce leaves.
Notes
- Boneless skinless chicken thighs can replace breasts; adjust cooking time accordingly.
- Use a grill pan, skillet, or bake at 400°F for 20-25 minutes if not grilling outdoors.
- Add 1/2 teaspoon cayenne pepper for a spicier version.
- Store leftovers refrigerated up to 3 days; reheat in oven at 275°F until warmed through.
- Serve with Mediterranean grilled vegetables, asparagus, Greek salad, or cucumber tomato feta salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 39g | 13% |
| Protein | 59g | 118% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 157mg | 52% |
| Sodium | 1694mg | 71% |
| Potassium | 1376mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 2510IU | 50% |
| Vitamin C | 56mg | 62% |
| Calcium | 259mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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