Chicken thighs are great for sandwiches, particularly when shredded because of the incredible thinness and rich flavor of the dark meat.


For the Chicken:

  • 2 (5 oz.) Chicken Thighs
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Fresh Parsley (chopped)
  • 1 tbsp. Fresh Oregano (chopped)
  • ½ Lemon (zested and juiced)
  • 1 tbsp. Garlic (finely chopped)
  • Salt and Cracked Black Pepper (to taste)

For the Sauce:

  • ½ c. Eggplant (peeled, roasted, and pureed)
  • 2 tbsp. Kalamata Olives (pitted)
  • 3 tbsp. Extra Virgin Olive Oil
  • ½ Lemon (zested and Juiced)
  • Salt and Pepper (to taste)

For the Sandwich:

  • ¼ c. Feta Cheese (crumbled)
  • ¼ c. Artichoke Hearts (roughly chopped)
  • ¼ c. Roasted Red Peppers (Julienne)
  • 4 leaves Red Leaf Lettuce
  • 1 tbsp. Extra Virgin Olive Oil
  • 4 Slices Whole Grain Bread (can be toasted)
  • Salt and Cracked Black Pepper (to taste)



1. Marinate the chicken with all ingredients except the salt and pepper in a plastic bag. Let sit for 10 minutes. Season the chicken with salt and pepper and cook over a grill or in a 400 oven until the internal temperature reaches 165, about 5 minutes on each side. Allow to rest for 5 minutes. Slice the chicken on a severe angle so the pieces are wide and thin enough to cover an entire slice of bread.

2. Combine all ingredients for the sauce in a food processor, adding the oil last so that it emulsifies properly.


3. To assemble the sandwich, divide all components into two equal parts for the two sandwiches. Spread the sauce on both slices of bread. Layer the sandwich in any way you like, making sure to season the lettuce leaves with the olive oil, salt, and pepper.



Tip: It’s best to place the cheese next to the protein, especially if it served warm. Cheese is always most flavorful when at room temperature or slightly warm.

Total prep/cooking time: 30 minutes

Serves: 2

Recommended Sides:

  • Tomato and Cucumber Salad
  • Homemade Potato Chips