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Feta-Brined Chicken Sandwiches


  • 1/2 pound feta, crumbled, plus 3/4 cup of the brine
  • 1 tablespoon Louisiana-style hot sauce, preferably Tabasco
  • Four 4-ounce chicken cutlets
  • 1 tablespoon fresh lemon juice
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • Pepper
  • Four 6-inch ciabatta rolls, split and toasted
  • Arugula (not baby), sliced cucumber, red onion and seeded piquillo peppers, for serving