Grilled Chicken Sandwich (Printer-friendly)

Tender grilled chicken with fresh veggies and zesty creamy spread on toasted buns.

# What You 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 - ½ tsp salt
06 - ½ tsp black pepper

→ Sandwich Components

07 - 4 sandwich buns or ciabatta rolls
08 - 4 leaves romaine lettuce
09 - 1 large tomato, sliced
10 - ½ 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 Tips:

01 -
  • The creamy spread with Dijon and lemon cuts through the rich chicken like magic
  • Everything comes together in thirty minutes flat including prep time
  • You can customize the toppings based on whatever is in your fridge right now
02 -
  • Pounding the chicken slightly uneven thickness helps it cook more evenly
  • Letting the chicken rest for five minutes after grilling keeps all the juices inside
  • The spread tastes better after sitting for twenty minutes so make it first
03 -
  • Brush the grill grates with oil right before adding the chicken to prevent sticking
  • Room temperature chicken cooks more evenly so let it sit out for twenty minutes before grilling

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