The Real "Dill" Chicken Sandwich

  • Level: Easy
  • Total: 1 hr 27 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 12 min
  • Yield: 4 servings
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2 large boneless, skinless chicken breasts

1 small bunch fresh dill leaves

1 bunch parsley leaves 1 lemon, zested and juiced

1/4 cup olive oil, plus 2 tablespoons

Salt and freshly ground black pepper

1/2 cup sour cream

1/3 cup mayonnaise

4 pepperoncini peppers, finely chopped

1 large ciabatta loaf, cut into 4 equal pieces

8 ounces baby greens or red leaf lettuce


  1. Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.
  2. In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.
  3. Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
  4. Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.
  5. To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.
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