Greek Chicken Sandwich SAM THE COOKING GUY

So you know I'm a fan of using up things that are left over. So here's how today's recipe started with this. I infused some olive oil with garlic and rosemary the other day for something. I was brushing it on some bread and grilling and whatever. It smells unbelievable. I was looking at it and I thought I've got to do something with that or I'm going to end up throwing it out. So here's what we're going to do. We're going to add to it a bit. We're going to make a really fantastic grilled Greek chicken salad sandwich kind of. So let's just put this in here. And I say we're going to add to it because we're going to have to add a couple of things. One of the things is going to be a little bit more olive oil. There we go. Let me help this garlic along a little bit just by doing this. Just making it a little smaller so it gets in and around better. And you're like releasing the juices and the flavors as you do that. It's all good. So here's what we've got. We've got garlic in there. We've got rosemary in there. We've got olive oil in there. If you didn't have all this stuff, I mean like already started, you could totally do it just on your own. Olive oil in a bowl. Minced up rosemary in a bowl. Minced garlic in a bowl. Lemon juice we're going to add now. Good. I like lots of lemon juice. One seed. Shit. Do you see them? Right there. Okay. Two seeds. Salt. A little pepper. Just a little black pepper and then a little red pepper flake which I have to get more of. Nice, right? Almost made like a little dressing. Got it? So now here's the chicken part. And I'm a fan of chicken thighs. And this. There's more fat on there than I want. Now I've got to cut the fat off. I'm okay with a little fat. Honestly, I'm not okay with this much fat. That's just. That's quite a bit. That's just complete excess. I don't need. Like a little. Ah, good. It's a little fat. You know, it adds a little flavor and ---- like that. But it's okay. All right? So one chicken thigh is going to go in here. Now, if you can leave this an hour, if you can leave it two hours, if you can leave it three hours, you're fine. You probably don't need more than that. But just let it sit. Get coated. And now just live in there, okay? Everybody happy so far? We're going to get the other things that we need ready for this. So when we go outside to the grill, it's a piece of cake. Or a piece of chicken, as the case may be. And here's what the other things are. The other things are going to be tomato. Because what's a Greek salad got in it? Tomato, cucumber, feta. Yes. Onion. Tomato. Over here. Come on now. Work with me. Cucumber's coming right now. Coming right now, coming right now, coming right now. I've got cucumber. Let me move. Shit. Oh, God. I just saw a freaking cucumber, man. I've got real, real cucumbers in here, though. This is why we pull stuff out. Stop it. Here it is. I knew it. Feta? I think I have some red onion in here, too. I'm hoping I do. And if I don't. You're getting in trouble for me. Oh, you calm down. Seriously. Calm down. There it is. I found my red onion. Perfection. Okay. Cucumber is going to work like this. That ends gross. We'll just flatten this off a bit. And then we'll just make flat slices that we can put on. Okay? Good. Red onion. Like this. I'm going to throw that part on the grill. And now the feta that I want to use is this block feta. I just want one nice slice of it. Put it on top. Maybe we'll do another one. Okay? We've got feta. We've got red onion. We've got tomato. We've got cucumber. What are we missing? Bread? Bread. Okay. That we want to take out and grill. A little butter. It's going to go on the grill. Good? Good. Let me think this through. Grill's hot. We've got this. I'll take some more olive oil out with me. Let's go outside. All right. So we start off by throwing this big, I don't need these leaves of rosemary on here, this big gorgeously marinated thigh. Whoa. And of course it's going to do that because of all the oil, right? We'll give it a second to settle down. Here's the onion. I'll just give the onion a little dip in here so we can get the same thing going on with this. It will definitely calm down. Now there's really nothing to do. I mean, ow, ow. This is crazy hot. Amazing. I'm going to flip this. It's not quite there yet, but I want to give it the other side. Ready? And now I find, dang, it's hot. I don't know if it's a good thing. Probably not. I'm not squeezing juice out of it. I just like to flatten the thicker parts of it out a little bit. Mamma mia, this is going to be good. I wish I knew the Greek version of that. Louis, this is fantastic. So now that the flames calmed down, I turned the heat down a little bit, and now this will happen. Now we're just really waiting for it to cook. Cook itself through, be done, Max is leaving. What's happening? Where are you going? Aren't you supposed to stand here and talk to a camera? Talk to that camera. I have this camera, and I have this camera. I like two cameras. What sucks for Max is that every time I turn and talk, it's more editing for him, and he doesn't like that. That's the thing that really pisses him off, because he likes to work as little as possible. Max's perfect workday is about a two-and-a-half-hour block, right in the middle. He likes to get home before the traffic builds up. Let's see if he can follow this conversation along the right way. Will you? Yep. Yeah, sure you will. I'm just going to cut to the back of your head every time. Dick. Beautiful. Here's a little piece. Oh, I wanted that to eat. Look, you can see in here, it's still pink, right? But that's okay. We're just letting it do its thing now. And this you don't need for the camera, but this I like. Because I don't know the safety ramifications of putting oil that had chicken sitting in it. I don't think it is. Looks good. Looks great. I'm going to just sever this little piece. All right, so chicken there. Beautiful, perfect. The buns, of course, they need to be toasted. Look at the smoke. Butter happening. Onions done, chicken done. Got my stuff over here. A little flame under that bun. I got a who? Flame under that bun. Cut it out. Oh, it's going to be good. It's going to be perfect. You know what I'm saying? Perfect. Oh, yeah. Love it. All right, let's go for it. The breeze feels nice. What breeze? Okay, so now you're doing your thing from there? Unnecessary, but necessary. A little mayo. And now the little leftover bit of this rosemary garlic olive oil in there with that. Wow. Right, and now we spread this. Okay, now we go like this. Now we take some of the cucumber and we put it down. Now we throw some of the tomato on top, which is beautiful. Here comes this gorgeous chicken thigh right there. And now you might be saying, why didn't you put the cheese on and melt the cheese? That's because I like cold cheese. That's my thing. When it comes to this kind of sandwich, I'm all about the cold cheese. And now this top bun, which is ridiculously hot. Oh, the onions. Shit, I forgot the onions. Let's put the onions right on top, shall we? Boom. Oh, come on now. Come on now. That's a frickin' picture. Oh, my gosh. And now we're ready to cut. We've got the bun. We've got the mayo with the rosemary garlic infused olive oil. We've got the cucumber, the tomato, this perfect chicken in the marinade. The cool feta and the grilled red onions. And now it's hot. I'm going to be doing this side. Look at that. And do you see what's happening down here? The juices? Oh, yeah. You ready for a bite? Oh, yeah. Get away fly. It's a chicken Greek salad in a sandwich with grilled onions. And it's effing amazing. Oh, my God. All right. I don't want to say I just hooked you up, but I just hooked you up. Make this. It's fantastic. It's a Saturday afternoon. You throw the chicken in the olive oil rosemary garlic marinade. You go away for a few hours. You come back. You throw it on the grill, and you assemble this. All right, that's it. Thanks for watching the live cast. Tell your friends. Follow me on where? Instagram, at thecookingguy, and Twitter, at thecookingguy. And Facebook, thecookingguy. Thanks for being here. Don't eat bad food. See you. I need more of this.