Lunch Sandwiches + Wraps Cold Cuts + Meat Sandwiches Chicken Sandwiches Feta-Brined Chicken Sandwiches 5.0 (1) 1 Review 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs Yield: 4 Ingredients 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 Directions 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. 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. 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. Spread the rolls with some of the feta. Top with the chicken, arugula, cucumber, onion and peppers and serve. © John Kernick Rate it Print