Turkish · Lunch
Grilled Chicken Breast Sandwich
Grilled chicken breast sandwich built on toasted ciabatta with charred chicken rubbed in paprika, cumin and garlic, layered with grilled onion, tomato, and a garlicky yogurt sauce. Finished with sumac and fresh parsley, it delivers smoky, tangy, herbaceous flavour in a compact handheld format.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
52.3gProtein
24.8gFat
42.1gCarbs
7.2gSugar
4.9gFiber
980mgSodium
151mgChol
6.1gSat Fat
980mgPotassium
210mgCalcium
4.3mgIron
0.6mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
protein-rich
mediterranean
thirty-min-meals
Instructions
1
Prep
Butterfly the chicken breast to even 3/4-inch thickness, then rub with olive oil, minced garlic, paprika, cumin, sumac, salt, and pepper.
2
Grill
Cook the butterflied chicken on a hot grill or grill pan over high heat for 4–5 minutes per side until deep char lines form and the thickest part reaches 165°F.
3
Grill
Lay the onion slices on the grill alongside the chicken for the last 3 minutes over high heat, turning once, until softened and lightly charred at the edges.
4
Toast
Place the split ciabatta roll cut-side down on the warm grill for 1 minute until golden and crisp. Whisk grated garlic and lemon juice into the yogurt until smooth.
5
Plate
Spread the garlic yogurt sauce on both cut sides of the ciabatta, then layer the arugula, tomato slices, grilled onion, and sliced chicken. Scatter chopped parsley over the top, close the sandwich, and cut in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, butterflied
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp paprika
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 7 oz200g ciabatta roll, split
- 1/2 cup120g plain yogurt
- 22 small clove garlic
- 44 tomato slices
- 44 thin onion slices
- a small handful of arugula
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
