Grilled Rosemary Chicken Melt Sandwich Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
To season chicken breasts
  • Chicken breasts, halved and pounded to ¼ inch thick- 2
  • Fresh rosemary leaves- stripped from 1 sprig
  • Fennel seeds- 1 tsp
  • Red dry chili flakes- ½ tsp
  • Garlic, grated- 1 large clove
  • Olive oil- 2 tbsp
  • Ground pepper- ¼ tsp
  • Salt- a few pinches
  • Lemon juice- ½ tbsp, to drizzle over grilled chicken
For making sandwich
  • Mayonnaise or any dressing
  • Swiss or cheddar cheese
  • Greens/ sliced tomatoes
  • Thick bread or ciabatta (Italian white bread)
Instructions
  1. I halved the chicken breasts vertically and pounded it to make it thin. You don't have to half the chicken breasts, use as it is after pounding it to ¼ inch thin.
  2. In a bowl, combine rosemary leaves, fennel seeds, red dry chili flakes, garlic, olive oil, ground pepper and salt.
  3. Add the chicken breasts and combine well into the marinade to coat well.
  4. You could either grill the chicken or pan fry it on a non-stick pan.
  5. Grill the chicken till it has cooked well and turns golden brown in color.
  6. Towards the end of grilling, drizzle ½ tbsp of lemon juice over the chicken and grill for another minute.
  7. Remove the chicken from the grill and let cool down a bit.
  8. To make the sandwich: I used thick whole multi grain bread. Use any thick breads.
  9. Spread mayonnaise or any dressing on one of the bread slices.
  10. Top with cheese, handful of greens, 1 tomato slice and 1 grilled chicken breast. Close with the other bread slice.
  11. Grill the sandwich in a panini maker till the cheese has melted and grill marks are formed on the bread.
  12. Cut the sandwich into halves, serve with salad and chips.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/grilled-rosemary-chicken-melt-sandwich-recipe/