Chicken Sandwiches Recipe

Name: Chicken Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup buttermilk; 1 tablespoon lemon juice; 2 ounces feta cheese; 1 tablespoon fresh chopped dill; 4 boneless skinless chicken breasts, pounded thin; 2 tablespoons dry oregano; 1 tablespoon garlic salt; 1 tablespoon lemon pepper; 1 tablespoon olive oil; 1/2 cup panko bread crumbs; 1/4 cup grated Parmesan cheese; 1/4 cup hot mustard; 2 sandwich rolls, split in 2; 1 cup shredded lettuce; 4 large tomato slices

Servings: persons

1/2 cup buttermilk
1 tablespoon lemon juice
2 ounces feta cheese
1 tablespoon fresh chopped dill
4 boneless skinless chicken breasts, pounded thin
2 tablespoons dry oregano
1 tablespoon garlic salt
1 tablespoon lemon pepper
1 tablespoon olive oil
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup hot mustard
2 sandwich rolls, split in 2
1 cup shredded lettuce
4 large tomato slices

1
Preheat oven to 400 degrees F.
2
In a small bowl, mix the buttermilk, lemon juice, feta cheese and dill.
3
Blend well.
4
Allow flavors to blend in the refrigerator for at least 15 minutes.
5
On a clean work surface, sprinkle both sides of the chicken with the oregano, garlic salt and lemon pepper.
6
Heat a heavy nonstick pan over medium-high heat.
7
Add the olive oil and sear chicken for about 1 1/2 minutes on each side.
8
Reserve.
9
Mix the panko and Parmesan in a shallow dish.
10
Using a basting brush, paint the chicken with hot mustard.
11
Dredge the chicken through the panko mixture.
12
Place the chicken on a wire rack that is sitting on top of a baking sheet.
13
Bake the chicken until panko mixture is browned and crispy, about 5 minutes.
14
Spread buttermilk mixture onto the sliced face of each of the rolls.
15
Top each roll with a chicken breast, 1/4 of the lettuce and 1 slice of tomato.
16
Serve open face with a little more of the buttermilk sauce drizzled on top of the sandwich.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup buttermilk, 1 tablespoon lemon juice, 2 ounces feta cheese, 1 tablespoon fresh chopped dill, and more.

Yes, Chicken Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions