Rosemary Grilled Chicken Sandwiches

Rosemary Grilled Chicken Sandwiches560

These Rosemary Grilled Chicken Sandwiches with cheddar and black forest ham are a quick and easy to make favorite.


4 (4-ounce) boneless, skinless chicken breast halves, fat trimmed
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh rosemary
2 teaspoons minced garlic (2 medium cloves)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 slices Cabot Sharp Cheddar
4 ounces sliced Black Forest or other flavorful ham
4 buns, split
Romaine leaves


Place chicken between 2 large sheets plastic wrap; pound with mallet or heavy pan to flatten to even ½-inch thickness.

In medium bowl, whisk together oil, lemon juice, rosemary, garlic, salt and pepper; add chicken, turning to coat. Cover and refrigerate for about 1 hour.

Set EGG for direct cooking at 500°F/260°C.

Remove chicken from marinade, shaking off excess. Cook on EGG until browned on outside and cooked through to center, 2 to 3 minutes per side. Toward end of cooking time, top each breast with slice of ham and cheese; cover with grill lid or foil until cheese is melted, about 2 minutes longer.

Serve on buns with bed of romaine leaves (toast buns on grill if desired).

Makes four servings.


Recipe and photo from Big Green Egg and adapted from Cabot Cheese. For more information, visit