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Greek·Lunch

Chopped Greek Chicken Sandwich

A clever mashup between a classic Greek salad and a rotisserie chicken sandwich, using a board-chopping technique that ensures every ingredient is perfectly integrated into every bite.

Prep

15m

Cook

—

Total

15m

Serves

1

Method

  1. 01

    Prep the sandwich roll by slicing it open only about 3/4 of the way through. Pull out some of the bready interior to create a cavity for the filling.

    Step 1
    Watch · 0:23
  2. 02

    Pile the cooked chicken, peppers, tomatoes, cucumbers, olives, and red onion onto a large cutting board. Arrange them semi-neatly to make chopping easier.

    Step 2
    Watch · 1:27
  3. 03

    Season the pile with salt, black pepper, cayenne, and dried oregano. Use a large cleaver or chef's knife to give everything an initial rough chop until the pieces are starting to break down.

    Step 3
    Watch · 3:14
  4. 04

    Add the hearts of romaine to the pile and continue chopping to integrate the lettuce. Do not over-chop at this stage as you don't want the lettuce completely pulverized.

    Step 4
    Watch · 3:57
  5. 05

    Crumble the feta cheese over the mixture. Squeeze the lemon juice over the top and drizzle generously with extra virgin olive oil. Give the mixture one final 'mix-chop' to ensure the dressing and cheese are evenly distributed.

    Step 5
    Watch · 4:35
  6. 06

    Using your knife or cleaver like a spatula, pack the filling into the prepared roll. Press it in firmly to fit as much as possible. Serve immediately, ideally with potato chips.

    Step 6
    Watch · 5:25

From Chef John

  • “You are, after all, the Michael Scott of using what you got.”
  • “Surface area equals flavor.”
  • “The smaller you chop things, the less room they take up, which means we can stuff more in.”