Grilled Chicken Sandwiches




  • 2 boneless, skinless chicken breasts, halved
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon garlic powder
  • 1 teaspoon ground black pepper
  • 4 sprigs chopped fresh dill
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 8 thick slices Texas toast
  • mayonnaise, to taste
  • lettuce leaves


  1. Pierce chicken breasts all over with a fork.
  2. Place chicken breasts, 1/4 cup olive oil, white vinegar, lemon juice, garlic powder, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let marinate for 10 minutes to 1 hour.
  3. Preheat pan to medium-high heat.
  4. Remove chicken breasts from marinade, discard marinade, and sautee chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 165°F. Remove from pan; let stand for 5 minutes.
  5. Bake Texas toast in oven according to package directions.
  6. For sandwich assembly, place one slice of Texas toast with onto a serving plate. Spread mayonnaise on bread; top with salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.

S. Truett Cathy founded Chick-Fil-A in 1967 after he found a pressure cooker that could cook a chicken breast as fast as a fast food hamburger.