Description
A juicy buttermilk chicken sandwich with dill aioli, perfect for quick weeknight dinners.
Ingredients
Scale
- 2 lbs Chicken breasts
- 1 cup Buttermilk
- 1/2 cup Dill pickle juice
- 2 tbsp Dill, chopped
- 4 Brioche buns
- 1/2 cup Mayonnaise
- 2 cloves Garlic, minced
- 1 tbsp Lemon juice
- Salt, to taste
- Pepper, to taste
- 4 leaves Lettuce
- 1 Tomato, sliced
Instructions
- Marinate the chicken breasts in buttermilk and dill pickle juice for at least 30 minutes.
- Preheat your grill or frying pan to medium-high heat.
- Cook the marinated chicken for about 5-7 minutes on each side, until golden brown and cooked through.
- Mix mayonnaise, minced garlic, chopped dill, lemon juice, salt, and pepper in a bowl until smooth to create the dill aioli.
- Toast the brioche buns on the grill or in a toaster until lightly golden.
- Assemble the sandwich: spread the dill aioli on the bottom bun, add a layer of lettuce, the cooked chicken, tomato slices, and top with the other bun.
- Serve immediately and enjoy!
Notes
Best enjoyed fresh; the bread will soften and lettuce will wilt if stored overnight.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 120mg