Feta-Brined Chicken Sandwiches


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 

Active Time:
30 mins
Total Time:
1 hrs


  • 1/2 pound feta, crumbled, plus 3/4 cup of the brine

  • 1 tablespoon Louisiana-style hot sauce, preferably Tabasco

  • Four 4-ounce chicken cutlets

  • 1 tablespoon fresh lemon juice

  • 1/3 cup extra-virgin olive oil, plus more for brushing

  • Kosher salt

  • Pepper

  • Four 6-inch ciabatta rolls, split and toasted

  • Arugula (not baby), sliced cucumber, red onion and seeded piquillo peppers, for serving


  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.

  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.

  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.

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

    Feta-Brined Chicken Sandwiches
    © John Kernick
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