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Rosemary Lemon Chicken Sandwiches

rosemary lemon chicken sandwiches
  • (1 lb.) boneless, skinless chicken breasts
  • (3 Tbsp.) lemon juice
  • (1/3 cup) olive oil
  • (3 tsp.) rosemary, finely chopped
  • (1 tsp.) salt
  • (1 tsp.) fresh-ground pepper
  • (1/2 cup) mayonnaise
  • (3 oz.) hot capocollo or salami, thinly sliced
  • (1 cup) pickled hot pepper, thinly sliced
  • (6 oz.) fontina cheese, sliced 1/4-in. thick
  • (4) baguettes (10 in. each), split horizontally

Rosemary Lemon Chicken Sandwiches

Roasted chicken marinated in lemon juice and rosemary served on crispy baguettes with a rosemary mayo and thick fontina cheese.

Preparation Time
About 1 hour, 45 minutes
Cook Time
About 25 minutes


  1. 1In a shallow dish, cover chicken with lemon juice, olive oil, 2 tsp. rosemary, salt and pepper. Refrigerate 1 1/2 hours.
  2. 2Preheat oven to 400°F. Roast chicken 25 minutes.
  3. 3In a small bowl, combine mayonnaise and rest of rosemary. Spread onto each slice of bread, top half of bread evenly with capocollo, peppers, chicken and fontina cheese. Sandwich together and serve.

Nutritional Information

Serving Size: 1/2 sandwich

Amount Per Serving:
  • Calories 382
  • Total Fat 30 g
  • Total Carbohydrate 8 g
  • Protein 20 g
  • Cholesterol 62 mg
  • Sodium 836 mg
  • Fiber 1 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Sandwiches and Burgers

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Poultry, Pork, Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.