Spencer’s Favourite Chicken Sandwich

Prep Time: 1 hr 10 min
Cook Time: 10 min
Serves: 4

This light-tasting, prizewinning sandwich is made deliciously savoury with Dijon mustard and a handful of herbs. Keep the sandwich simple with a light spread of pesto-garlic mayonnaise. Stephanie Wiens of Port Coquitlan, British Columbia Winner of the 2000 “Canada Day Chicken Challenge”.


Spencer's Favourite Chicken Sandwich:

1/4 cup (60 mL) lemon juice
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) Dijon mustard
1 pinch pepper
2 cloves garlic, minced
1 pinch basil
1 pinch oregano
1 pinch thyme
4 boneless, skinless chicken breast(s), whole
1/4 tsp (1.25 mL) salt
4 Portuguese buns, halved
lettuce, for garnish
plum tomatoes, sliced, for garnish
red onion(s), thinly sliced, for garnish

Garlic Pesto Mayonnaise:

1/2 cup (125 mL) mayonnaise
1 tbsp (15 mL) pesto
1 clove garlic, minced


Spencer's Favourite Chicken Sandwich

1 In a bowl, mix lemon juice, oil, mustard, pepper, garlic, basil, oregano and thyme.
2 Add chicken; cover and refrigerate for 1 hour.
3 Remove chicken from marinade; sprinkle with salt.
4 Place on greased grill over medium-high heat; close cover and cook for 5 to 7 minutes per side or until a meat thermometer inserted in each piece reads 165°F (74°C).

Garlic Pesto Mayonnaise

1 In a small bowl, mix mayonnaise, pesto and garlic; refrigerate until needed.