“Greek” Chicken Sandwich

One of my favorite types of food is Greek. You can never go wrong with marinating meats in lemon juice and rosemary. The acid breaks down the meat creating a tender and juicy result and let’s face it, rosemary is the perfect herb to bring a nice aroma and taste to just about anything.

Though a little late, I was introduced to Greek food in high school. Being the typical busy-body I was (and still am), I spent a lot of time doing extra school activities. From playing tennis to performing in the orchestra and even spending time participating in the school play, I ate whenever there was a moment to breathe. It was only a matter of time before my friend’s mom stopped me to ask what I had eaten. Of course, I had the typical high school answer of, “I think some fries.” Instead of letting me run off to a rehearsal for our school’s production of Into the Woods, she sat me down and served me what I thought was heavenly – a bowl of Greek Tabouli. Wow was I floored! Like Vietnamese food, the flavors were so fresh, light and absolutely delish. I was a fan for sure.

Today, I have more time to explore Greek foods and there hasn’t been one thing I’ve eaten that I have not enjoyed. So to highlight my love for this type of cuisine, I’ve created my version of a “Greek” Chicken Sandwich. Please feel free to add feta; I was out so it wasn’t included, but the sandwich was still super good.

“Greek” Chicken Sandwich

Cook Time: 15 minutes

Yield: Serves 4


  • 2 chicken breasts, butterfly
  • 2 lemons, juice and zest
  • 3 cloves garlic, minced
  • 1 sprig rosemary, chopped
  • 1/2 tsp salt
  • 4 ciabatta rolls, sliced into sandwich halves
  • 6 oz cream cheese
  • 3 stalks green onion, chopped
  • 1/4 tsp black pepper
  • romaine lettuce
  • 1/2 cucumber, thinly sliced


  1. Marinade the chicken in lemon juice, garlic, rosemary and salt overnight.
  2. When ready to cook, preheat the grill to medium heat. Remove the chicken from the marinade and place on the grill to cook for approximately 6 minutes on each side. Transfer the cooked chicken to a platter, wrap loosely with foil and set aside to rest. Turn off the grill and place the ciabatta rolls on the rack to toast.
  3. Meanwhile, using a small bowl, mix the cream cheese, lemon zest, green onions and black pepper until combined.
  4. On a cutting board, slice the chicken into thin long strips.
  5. Begin building the sandwich by spreading the cream cheese mixture on the top halves of the rolls. Top the bottom halves with chicken, lettuce and cucumbers. Sandwich the parts together and enjoy!

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