Print
Chicken Tzatziki Sandwich
Juicy chicken drizzled with refreshing tzatziki topped with crispy vegetables, sandwiched between two hearty cheesy garlic toasts. This sandwich is a simple yet flavourful summer treat.
Prep 7 minutes
Cook 3 minutes
Total 10 minutes
Yields 1 sandwich
Ingredients
Tzatziki
- 1 ½ tablespoon Greek yogurt
- 1 ½ tablespoon mayo
- 1 ½ inches long cucumber grated
- lemon wedge
- 3 sprigs dill fresh, chopped
- garlic powder
- salt
- black pepper freshly cracked
Garlic Toast
- 2 slices rustic whole wheat bread
- butter
- Parmesan thinly sliced
- garlic powder
- salt
- black pepper freshly cracked
Sandwich Filling
- romaine lettuce
- cucumber thinly sliced
- tomato thinly sliced
- avocado sliced (about ¼ of an avocado)
- 2 chicken thighs sliced and warmed (I used salt and pepper chicken)
- Dijon optional
Instructions
-
To make the tzatziki, add equal parts Greek yogurt and mayo to a small bowl. Grate the cucumber into the bowl and squeeze in one lemon wedge. Add chopped dill, a couple of dashes of garlic powder, salt, and pepper to taste.
-
Turn on the oven broiler to high. While the oven warms, generously butter two pieces of bread (face side up) on a cookie sheet. Layer on enough slices of Parmesan to cover both faces of bread. Add garlic powder, salt, and freshly cracked pepper. Place the cookie sheet in the oven and broil for 3 mins or so. Make sure the bread does not burn.
-
While the bread gets toasty, prepare all the sandwich fillings. When the bread is nicely toasted and the Parmesan is melted, remove from the oven and start building the sandwich.
-
Layer on lettuce, cucumber, tomato, avocado, and warmed chicken slices. Top with tzatziki and Dijon mustard (optional).
-
Cut in half and enjoy!
Recipe Notes
- The measurements are not exact for this sandwich, it’s meant to be more of a guide. You can use your own creativity to adjust the ingredients and taste as you like.
- To make this recipe Gluten Free, substitute the bread for a gluten free bread of your choice.