Lemon-Marinated Chicken Sandwiches

2 lemons, juiced
2 tablespoons fresh thyme leaves, chopped
6-8 thin-sliced boneless chicken cutlets
4 sub or kaiser rolls
2 tablespoons butter, melted
1 clove garlic, crushed
1 tablespoon dijon mustard
2 tablespoons white wine vinegar
5 tablespoons extra-virgin olive oil, divided
3 tablespoons shredded Parmigiano Reggiano cheese
1 ripe pear (any type you like) thinly sliced
4 slices prosciutto
2 cups baby arugula or baby spinach
- -Juice the lemons. Reserve 1 tablespoon to be added to the dressing. Stir remaining
- lemon juice and thyme in a shallow dish.
- -Add the chicken cutlets to the marinade, turning them over to coat well. Let the
- chicken sit and marinate for about 10 minutes while you toast your rolls and prepare
- the dressing.
- -To toast the rolls: Cut them open, crush the garlic into the melted butter and then you
- can either:
- 1. Brush a little bit of the butter/garlic on each side of the cut rolls and
- place them under your broiler to toast
- or
- 2. Brush a little bit of the butter/garlic on each side of the cut rolls and place them
- face-down on a hot skillet to toast.
- -Make the dressing: whisk the reserved lemon juice, mustard, vinegar, 3
- tablespoons of olive oil and the Parmesan cheese in a medium bowl.
- -Thinly slice the pear and prosciutto.
- -Preheat a large skillet over medium-high heat. Add the remaining 2 tablespoons of
- olive oil. Cook your chicken about 2 or 3 minutes on each side, until done.
- -While the chicken is cooking, add the dressing to the arugula and toss to combine.
- -Remove the chicken from the skillet and place on your prepared rolls. Layer with the
- pear, prosciutto and the dressed greens.

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