Grilled Chicken Sandwich (Print Version)
Juicy grilled chicken breast with fresh veggies and creamy spread on toasted buns
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
→ Sandwich Components
07 - 4 sandwich buns or ciabatta rolls
08 - 4 romaine lettuce leaves
09 - 1 large tomato, sliced
10 - 1/2 red onion, thinly sliced
11 - 4 slices cheddar cheese (optional)
→ Creamy Spread
12 - 4 tbsp mayonnaise
13 - 1 tbsp Dijon mustard
14 - 1 tsp lemon juice
15 - 1 tsp chopped fresh parsley (optional)
# How to Make It:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Slice each chicken breast in half horizontally to make 4 thin cutlets.
03 - In a bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper. Coat chicken cutlets evenly with the marinade.
04 - Grill chicken for 4-5 minutes per side, or until internal temperature reaches 165°F and chicken is cooked through.
05 - During the last minute of grilling, place a slice of cheddar cheese on each cutlet to melt (if using).
06 - In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, and parsley to make the creamy spread.
07 - Lightly toast the sandwich buns on the grill, cut side down, for about 1 minute.
08 - Spread the creamy sauce on both bun halves. Layer with lettuce, grilled chicken, tomato slices, and red onion. Top with the other half of the bun.
09 - Serve immediately.
# Expert Advice:
01 -
- The creamy spread somehow ties everything together in ways mayonnaise alone never could
- Leftover grilled chicken means tomorrow is lunch is basically already made
02 -
- Let the chicken rest for a couple minutes after grilling so the juices redistribute
- Do not skip toasting the buns because that texture contrast is essential
03 -
- A meat thermometer takes all the guesswork out of knowing when chicken is done
- The spread keeps in the fridge for up to a week if sealed tightly