A flavorful garlic, dill and white wine vinegar marinade gives chicken breasts big flavor for these Garlic Dill Chicken Sliders with Lettuce and Tomato.
“Are those potato rolls?” my daughter asked as I sliced open little bite-sized slider rolls — just the right size for three bite sliders — for sandwiches.
The soft, fresh rolls had the familiar yellow coloring. But they were more petite than the ones we use for burgers — sweet little rolls just waiting to be itty bitty sliders.
“They sure are,” I replied, piling lettuce, tomato and slices of still-hot marinated Garlic Dill Chicken onto the Martin’s Party Potato Roll.
“For my lunch?” she continued, her eyes growing wide with anticipation.
My kids love Martin’s Potato Rolls. Between the soft, airy texture and the great taste, they’re really into them. And with summer here, I am always looking for ways to give them hearty lunches for camp (or picnics, or get-togethers with their friends, or barbecues, or whatever). And the party rolls? So adorable.
When Martin’s asked me to create a recipe with their bread products that celebrates summer for the #MartinsMakesWaves campaign, it was an instant yes.
What I like about the rolls — and the brand in general — is that they are free from dyes, the dough conditioner Azodicarbonamide and are non-GMO. Sweetened with cane sugar, Martin’s makes its bread products with unbleached flour and real butter. This family-owned and operated company has made a big commitment to creating a good product with good ingredients.
Making Garlic Dill Chicken Sliders with Lettuce and Tomato
These sandwiches start with slices of flavorful marinated and cooked chicken breasts. Start by marinating the chicken breasts in a quick, easy, homemade white wine vinegar marinade flavored with garlic and fresh dill. You don’t need a ton of time for this — The marinade can work in as little as 30 minutes, but if you have closer to an hour, the flavor gets even better.
Once the breasts have sufficiently marinated, you cook them in a dry nonstick skillet. Cook them for about 7 to 10 minutes per side, until they are golden and cooked through. Remove them to a cutting board, and let them rest for about five minutes. This will let them stay juicy.
Once the chicken is sufficiently rested, slice it thinly.
Also slice a tomato thinly, and thoroughly wash and pat dry lettuce. Then slice open Martin’s Party Potato Rolls, right down the center.
Pile slices of the chicken, a slice of tomato and lettuce onto each of the rolls. You could also top them with pickle slices, avocado and/or thinly sliced onions. Or lay out the chicken slices, tomato slices, avocado slices, onion slices and lettuce and let everyone create their own concoctions.
Planning a summer gathering? Forget hot dogs and hamburgers — A platter of these sandwiches is tasty, fun and kids adore them.
The chicken is also tasty cold.
Oh, and these sandwiches aren’t just for home. A couple of these make a fabulous lunch for day camp. (Or the office. Or wherever.) Your kids will thank you.
- 1/4 cup white wine vinegar
- 1 tbsp olive oil
- 2 cloves garlic, , minced
- 1 tbsp minced fresh dill
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 lb boneless skinless chicken breasts
- In a mixing bowl, whisk together the white wine vinegar, olive oil, garlic, dill, salt and pepper. Add the chicken breasts and marinate for at least 30 minutes, turning occasionally to ensure they marinate evenly.
- Heat a nonstick skillet over medium heat on the stove. Once hot, add the chicken breasts. Cook 6-7 minutes per side, until golden and cooked through. Remove the chicken breasts to a cutting board and let sit for 3-5 minutes before slicing into thin slices.