Categories: Sandwiches
Ingredients
- 1/4 cup olive oil
- Minced zest of 1 lemon
- 2 tbsp. minced fresh basil
- 2 tbsp. minced fresh parsley
- 1 scallion, minced
- 1/2 tsp minced fresh garlic
- 1/2 tsp each kosher salt and black pepper
- 12 oz. chicken breast, cubed
- 5 tbsp. olive oil mayo, divided
- Minced zest of 1/2 lemon
- 1 tsp minced fresh basil
- 1 tsp minced fresh parsley
- 1/2 tsp each kosher salt and black pepper
- 2 hoagie rolls
Directions
-
Whisk together oil, zest of 1 lemon, 2 tbsp. basil, 2 tbsp. parsley, scallion, garlic, salt and pepper in a bowl. Add chicken, toss to coat, then cover and refrigerate 30 minutes.
-
Combine 4 tbsp. mayo, zest of 1/2 lemon, 1 tsp basil, 1 tsp parsley, salt and pepper for the herb mayo.
-
Heat a grill pan or grill over medium; coat with nonstick spray.
-
Thread chicken onto 4 metal skewers and grill, until cooked through, turning to grill on all sides, 12-14 minutes. Discard marinade.
-
Slice rolls horizontally almost all the way through. Spread remaining 1 tbsp. mayo on cut sides of rolls and grill, cut sides down, until toasted, 2-3 minutes. Spread herb mayo on cut sides of rolls.
-
Arrange chicken on rolls and serve immediately.