Roast Chicken Sandwich

January 30, 2012 — Leave a comment

Roast Chicken SandwichThis chicken sandwich is an absolute staple over summer.  It’s quick, tastes great, and is dead simple to make

It’s a smaller version of a sandwich I used to buy from a hole-in-the-wall shop in North Sydney.  They only made three or four types of sandwiches but always had a line because they used fantastic bread, super-fresh ingredients, and kept it simple.

I started making it when I was working out of the home office of some friends of mine and it was always on high rotation, usually followed by some Frosty Fruits.

The chicken should be tangy and moist.  If you have it, use whole egg mayo, other versions don’t do this much justice.  I usually use cheddar, but go with however you usually roll.


2x chicken breasts (approx 400g)

1x lemon

2x tsp lemon zest

2x tomatoes

Lettuce (butter/cos, combo rocket/baby spinach)

Preferred cheese

Whole egg mayonnaise

1x tsp smoked paprika

2x tsp dried oregano

2x tsp thyme

2-3x cloves garlic

Preferred bread (must be fresh!)


Pre heat oven to 175 degrees (345 F)

Smash and peel garlic and add to pan with olive oil, paprika, oregano, thyme and half of the lemon zest

Allow the oil to get to temp

Season chicken and sear sides and edges

Place in oven preferably in same pan or on a pre-heated tray (lightly oil when put chicken on)

Cook for 6-7 mins (less if smaller)

Remove and give the chicken a good squeeze of lemon juice and put on remaining zest

Cook (zest side down) for further 5-6 mins

Remove and add another squeeze of lemon juice

Rest chicken

When making the sandwich be generous with the chicken and the mayo, and serve while the chicken is still warm

Total time: 20-25 mins

Serves: 4


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