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

1. 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.

2. Combine 4 tbsp. mayo, zest of 1/2 lemon, 1 tsp basil, 1 tsp parsley, salt and pepper for the herb mayo.

3. Heat a grill pan or grill over medium; coat with nonstick spray.

4. Thread chicken onto 4 metal skewers and grill, until cooked through, turning to grill on all sides, 12-14 minutes. Discard marinade.

5. 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.

6. Arrange chicken on rolls and serve immediately.

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