Make a juicy grilled chicken sandwich without over drying the chicken with these tips: thinly slice the chicken, marinate it with @toom and don’t overcook it over 165F. #toompartner Toom is made with real garlic, oil and lemon juice so it’s a great marinade for chicken that also helps it stay juicy. I also love using it on the outside of bread to get a buttery crisp panini – #sogood every time!
INGREDIENTS
3 tablespoons Toom, plus more for the bread
2 teaspoons paprika
1 teaspoon oregano
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
4 (6-ounce) boneless skinless chicken breasts
8 slices sourdough bread
Arugula
Sundried tomatoes
INSTRUCTIONS
In a large bowl whisk together the toom, paprika, oregano, onion powder, salt, and pepper.
Using a meat mallet, pound the chicken breasts to an even ½-inch thickness. Add the chicken to the bowl with the marinade and turn to coat. Marinate for at least 1 hour.
Preheat grill to medium-high heat. Brush grill grates with remaining tablespoon of olive oil and grill the chicken for about 5-7 minutes on each side. Set aside.
Heat a panini press or skillet to medium-high heat.
Spread the toom on both sides of the bread. Lay the slices down on a clean work surface. Place the chicken on top of one slice of bread, followed by arugula and sundried tomatoes. Cover the sandwich with the other slice of bread.
Transfer the sandwich to a panini press or hot skillet. Press together gently to help the whole sandwich stick together. Cook it until the bread is crisp and golden and the cheese is melted, about 3-4 minutes. Repeat with the remaining 4 slices of bread.
Slice the sandwich in half and serve
