Feta-Brined Chicken Sandwiches
During the busyness of the spring season, especially with team sports, sandwiches are a great and needed option for family dinners. Here is a fresh and delicious option for the good, old chicken sandwich. Start the marinade in the morning if you are short on time that evening, or grill the chicken ahead of time and just assemble before serving. Just try it!
Tips:
This brine is great on a whole chicken too or chicken pieces on the bone.
Skipping carbs? Make this into salad by increasing the greens and losing the bread. Maybe a few olives too.
Feta-Brined Chicken Sandwiches
Originally from Food & Wine Magazine
Makes 4
PREP 30 minutes
COOK 30 minutes
INGREDIENTS
1/2 pound feta, crumbled, plus 3/4 cup of the brine
1 tablespoon Louisiana-style hot sauce, preferably Tabasco
Four 4-ounce chicken cutlets
1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil, plus more for brushing
Kosher salt Pepper
Four 6-inch ciabatta rolls, split and toasted
Arugula, sliced cucumber, red onion and/or seeded piquillo peppers, for serving
INSTRUCTIONS
In a large resealable plastic bag, mix the feta brine and hot sauce. Add the chicken cutlets, seal the bag and turn to coat. Refrigerate for 30 minutes.
Meanwhile, in a food processor, pulse the feta cheese and lemon juice. Slowly blend in the 1/3 cup of oil until smooth. Season with salt and pepper.
Preheat a grill pan or your outdoor grill. Remove the chicken from the brine and pat dry; discard the brine. Brush with oil and season and with salt and pepper.
Grill the cutlets over moderately high heat, turning once, until cooked through, about 5 minutes total.
Spread the rolls with some of the feta. Top with the chicken, arugula, cucumber, onion and peppers and serve.