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Grilled Chicken Gyro Open-Faced Sandwich

Preparation 30 min
Total 35 min
6 Servings

This Grilled Chicken Gyro Open-Faced Sandwich is an easy and delicious lunch or dinner recipe. Dempster’s® White Bread serves as a tasty base for a satisfying blend of grilled chicken, fresh veggies and tzatziki sauce in this Greek-inspired dish. To turn up the heat a little, try adding chili flakes to the marinade. Serves six.

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MADE WITH Dempster’s® White Bread

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Dempster's® White Bread

INGREDIENTS

  • 6 slices Dempster's® White Bread, toasted
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) red wine vinegar
  • 2 tbsp (30 mL) lemon juice
  • 1 tsp (5 mL) dried oregano
  • 3 cloves garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) freshly ground pepper
  • 3 boneless, skinless chicken breasts
  • 6 leafy lettuce leaves
  • 1 cup (250 mL) chopped cucumber
  • 1 tomato, chopped
  • 1/2 cup (125 mL) chopped red onion
  • 1/2 cup (125 mL) tzatziki sauce
  • 1/4 cup (60 mL) crumbled feta cheese

DIRECTIONS

  1. Whisk together oil, vinegar, lemon juice, oregano, garlic, salt and pepper; toss with chicken. Marinate at room temperature for 20 minutes. Preheat grill to medium-high; grease grate well.
  2. Place chicken on grill; immediately reduce temperature to medium heat. Cook, turning occasionally, for 15 minutes or until no longer pink inside. Let cool for 5 minutes before slicing thinly.
  3. Place lettuce leaf on each piece of bread; top with chicken, cucumber, tomato and onion. Drizzle with tzatziki sauce and sprinkle with feta cheese.

Tip: Stir a pinch of chili flakes into marinade for an extra kick.

RECIPE TAGS

Grilled Classic easy