Ingredients

• 1/2 cup buttermilk
• 1 tablespoon lemon juice
• 2 ounces feta cheese
• 1 tablespoon fresh chopped dill
• 4 boneless skinless chicken breasts, pounded thin
• 2 tablespoons dry oregano
• 1 tablespoon garlic salt
• 1 tablespoon lemon pepper
• 1 tablespoon olive oil
• 1/2 cup panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup hot mustard
• 2 sandwich rolls, split in 2
• 1 cup shredded lettuce
• 4 large tomato slices

Instructions

1. Preheat oven to 400 degrees F.
2. In a small bowl, mix the buttermilk, lemon juice, feta cheese and dill. Blend well. Allow flavors to blend in the refrigerator for at least 15 minutes.
3. On a clean work surface, sprinkle both sides of the chicken with the oregano, garlic salt and lemon pepper.
4. Heat a heavy nonstick pan over medium-high heat. Add the olive oil and sear chicken for about 1 1/2 minutes on each side. Reserve.
5. Mix the panko and Parmesan in a shallow dish. Using a basting brush, paint the chicken with hot mustard. Dredge the chicken through the panko mixture.
6. Place the chicken on a wire rack that is sitting on top of a baking sheet. Bake the chicken until panko mixture is browned and crispy, about 5 minutes.
7. Spread buttermilk mixture onto the sliced face of each of the rolls. Top each roll with a chicken breast, 1/4 of the lettuce and 1 slice of tomato. Serve open face with a little more of the buttermilk sauce drizzled on top of the sandwich.