Active Time
30 MIN
Total Time
1 HR
Serves : 4
© John Kernick

How to Make It

Step 1    

In a large resealable plastic bag, mix the feta brine and hot sauce. Add the chicken cutlets, seal the bag and turn to coat. Refrigerate for 30 minutes. 

Step 2    

Meanwhile, in a food processor, pulse the feta cheese and lemon juice. Slowly blend in the 1/3 cup of oil until smooth. 
Season with salt and pepper. 

Step 3    

Preheat a grill pan. Remove the chicken from the brine 
and pat dry; discard the brine. Brush with oil and season 
with salt and pepper. Grill the cutlets over moderately high heat, turning once, until cooked through, about 5 minutes total.

Step 4    

Spread the rolls with some of the feta. Top with the chicken, arugula, cucumber, onion and peppers and serve.

You May Like

Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Kelsey Alfredson

Review Body: This recipe was fantastic! I've tried it with the chicken and a veggie version with eggplant (not brined). One of my staple sandwich recipes now.

Review Rating:

Date Published: 2017-06-21

Author Name: JamesGreen26

Review Body: This is good for a lean lunch, good nutritional value as well

Review Rating: 5

Date Published: 2017-05-08