Mediterranean chicken sandwiches

Eric likes chicken sandwich from Papouli's, so wanted to give it a try on the stainless steel pan.

Loosely used receipt from little spice jar.

Ingredients:

-Chicken breasts (I used 3 large chicken breasts and split in half for 6 servings, but next time would try the thinly sliced chicken breasts (5 to a package, buy 2 and freeze the rest for later).

-1/2 tsp salt

-1/2 tsp black pepper

-1/2 tsp fresh chopped rosemary

-1/2 tsp dried oregano

-1 tsp fresh thyme

-1/4 tsp cayenne pepper

-1 Tbsp minced garlic

-3 Tbsp fresh lemon juice (1 lemon + zest)

-3 Tbsp olive oil

-1 Tbsp red wine vinegar

Directions:

1. Marinate chicken for 30 min - 2 hrs in everything from above

2. Grill (I used stove)

Notes:

-Would try the thinly sliced chicken breasts as above because uneven weights

-Served on brioche buns (Eric like HEB brand better), but he said he would prefer to use sourdough bread next time

-On the sandwich, also used red onions, butter lettuce, avocado, jalapenos and tomatoes from the garden.  Eric also made an asparagus dip from the ends of the asparagus that served as a sort of sauce - very yummy!

-Served with "double B potatoes" - boiled baby potatoes, then smashed them in the pyrex dish, seasoned with rosemary, garlic, and spices, then baked in oven.  On reheat, I put them in the ceramic pan to heat up (takes a while, so do this first)

-Also served with asparagus