Name: Grilled Lemon‑Herb Chicken Sandwich on Rustic Sourdough with Winter Red‑Cabbage Slaw
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Mediterranean‑inspired / American
Ingredients: 600 g (4 x 150 g pieces, pounded slightly) Boneless skinless chicken breasts; 4 tbsp (approx. 60 ml) Extra‑virgin olive oil (for marinade & brushing); 4 cloves (1 per chicken) Garlic, minced; 2 lemons (zest + juice of 2 lemons; 1/2 lemon per person) Lemon, zested and juiced; 4 tsp Fresh thyme or oregano, chopped; 1 tsp (1/4 tsp per person) Salt; 4 pinches (one pinch per person) Black pepper; 8 slices (2 slices per person; ~100 g bread per serving total) Rustic sourdough or country bread; 200 g (approx. 4 cups shredded; 1 cup / ~50 g per person) Red cabbage, shredded; 2 medium carrots (1/2 carrot per person) Carrot, julienned; 120 g (1/2 cup; 2 tbsp per person) Greek yogurt (or dairy‑free yogurt); 2 tsp (1/2 tsp per person) Dijon mustard; 4 tsp (1 tsp per person) Apple cider vinegar; 4 tsp (approx. 20 ml; 1 tsp per person) Extra‑virgin olive oil (for slaw); 4 tsp Fresh dill or parsley, chopped (optional)

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