Feta-brined grilled chicken, crispy fried feta, herby green sauce, and olive tapenade make this Greek-inspired sandwich. You've got to try it!
Done in 1 hour
Serves 2
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500gchicken thighs
400mlfeta brine (2 tubs)
1/2 tspsmoked paprika
1/2 tspdried oregano
1 tspmaggi liquid seasoning (optional)
50mlolive oil
1 tbsp honey
1garlic clove, grated
1lemon, zest
Salt, to taste
1 blockfeta cheese
2eggs, beaten
50gplain flour, seasoned
100gpanko
Neutral oil, for frying
50gcoriander
50gflat leaf parsley
20gdill
1garlic clove
100mlolive oil
50mlcider vinegar (or to taste)
Salt and pepper
3 slicesripe tomato
pickled pink onions
cucumber slices
olive tapenade
ciabatta, toasted
Did you know you could marinate chicken in feta brine? It works in the same way yoghurt does, tenderising the meat and keeping it moist.
Start by marinating the chicken. Add all of the ingredients to the bowl, mix well, then cover and leave to sit for at least an hour.
Meanwhile, make the green sauce. Add all the herbs, garlic, and liquids to a blender and blend until super smooth. Set to the side.
Cook the chicken in a hot skillet, griddle pan, or barbecue. Once it reaches 73 C internal temperature, and it's nicely charred all over, remove from the pan and let it rest for a few minutes. Slice up.
Toast the ciabatta in the same chicken pan.
Pat dry the feta cheese and slice into cubes, then lightly coat in seasoned flour. Coat in egg, then panko, then egg again, and panko one more time. Repeat with remaining cubes.
Preheat the oil to 180 C. Carefully drop in the feta and fry until deep golden brown. Remove from the oil and place on a rack to drain.
Build the sandwich. Green sauce, then chicken, tomato, fried feta, a drizzle of honey, cucumber, pickled onion, then tapenade on the top slice. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
