Grilled Chicken Sandwich with Caper Mayo & Arugula Salad

by | Jun 1, 2018 | chicken, recipes | 0 comments

What are we cooking today?

Sometimes you need something simple like a sandwich for dinner. Something quick simple and OOOO so satisfying, this is that sandwich. The chicken absorbs the flavors of a lemony-garlic-rosemary marinade before getting grilled. The caper mayo—creamy and briny thanks to the chopped capers—does double duty as a sandwich sauce and extra layer of flavor in the dressing. Peppery arugula on the side is the perfect accompaniment. Cook, relax, and enjoy!

This Recipe is from Marley Spoon a great home delivery services.

Recipe Stats

Serving Time: 20 – 30 minutes

%

Postive Vibes

The Ingredients

The Recipe

1. Prep ingredients

Zest and juice lemon separately. Peel and finely chop 1 large clove garlic. Finely chop ½ of the rosemary leaves (save rest for own use). Roughly chop capers. Cut tomato into ½-inch slices. Drizzle with olive oil and season with salt and pepper.

2. Marinate chicken

In a medium bowl, combine chopped rosemary and garlic, 1 tablespoon lemon juice, ¼ cup olive oil, ½ teaspoon salt, and a few grinds pepper. Transfer 2 tablespoons marinade to a large bowl for step 3. If necessary, pound chicken to an even ½-inch thickness. Add to medium bowl with remaining marinade and toss to coat. Let sit for 5-10 minutes.

3. Make mayo & dressing

Meanwhile, preheat broiler with top rack 6 inches from heat source. In a small bowl, combine mayonnaise, chopped capers, ½ teaspoon lemon zest, and 1 teaspoon lemon juice. Season to taste with salt and pepper. Stir 1 tablespoon caper mayo into the reserved 2 tablespoons marinade to make dressing.

4. Grill

Heat a grill or grill pan over medium-high. Add chicken and grill on one side until lightly charred and almost completely cooked through, 6-7 minutes. Flip chicken, cook until just done, 1-2 minutes. Grill tomatoes, about 3 minutes on 1 side, flip, then 1 more minute on the other side.

5. Toast bread

Place bread on a rimmed baking sheet and lightly brush 1 side with oil. Broil until crisp on one side, 1-2 minutes (watch closely as ovens vary).

6. Assemble & serve

Toss arugula with dressing. Spread untoasted sides of bread with caper mayo. Top each with grilled chicken (halving if necessary), tomato, and a handful of dressed arugula. Top with remaining bread slices, toasted side-out, cut in half, and serve remaining salad alongside. Enjoy!