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

The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Food & Wine’s Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here. Slideshow: More Eggplant Recipes

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.


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