Ingredients
1 large boneless skinless chicken breast
1 cup brine from Mt. Olive Clearly Pickles Bread & Butter Chips
2 whole grain sandwich buns
2–4 slices heirloom tomato
2 leaves romaine lettuce
2 tablespoons mayonnaise
6–8 Mt. Olive Clearly Pickles Bread & Butter Chips
Salt and black pepper
1 teaspoon olive oil (for grilling)
Instructions
- Prepare the chicken. Slice the chicken breast horizontally (butterfly it) to create two thinner pieces, or cut it in half to make two smaller sandwich-sized portions. This helps the chicken cook quickly and evenly on the grill.
- Brine the chicken. Place the chicken in a shallow dish or resealable bag and pour in the Mt. Olive Clearly Pickles Bread & Butter Chips juice to brine, making sure the chicken is fully coated.
- Refrigerate for 2–4 hours, or up to overnight.
- Preheat the grill. Heat a grill or grill pan over medium-high heat.
- Remove the chicken from the brine and pat lightly dry with paper towels.
- Lightly brush chicken breasts with olive oil and season with a little black pepper.
- Grill the chicken for about 3–5 minutes per side, depending on thickness, until cooked through and lightly charred.
- Let the chicken rest for a few minutes before assembling the sandwiches.
- (Optional) Place the whole grain buns cut-side down on the grill for about 30–60 seconds until lightly toasted.
- Spread mayonnaise on the bottom bun. Add the grilled chicken, sliced heirloom tomato, romaine lettuce, and a generous layer of Mt. Olive Clearly Pickles Bread & Butter Chips.
- Top with the other half of the bun and serve.
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