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)
2x tsp lemon zest
Lettuce (butter/cos, combo rocket/baby spinach)
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
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