Vermont Cheddar Chicken Sandwich Recipe
Grilled chicken breast topped with Cabot and real Vermont maple mayo stacked with lettuce, tomato and pickles. Served on a brioche bun.
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Ingredients
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Chicken
Maple Mayo
Sandwich Assembly
Method
Preparation of Chicken
- 1
Marinate the Chicken
In a bowl, combine olive oil, salt, black pepper, and garlic powder. Add the chicken breasts and coat evenly. Allow to marinate for at least 30 minutes.
- 2
Grill the Chicken
Preheat your grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let rest.
Preparation of Maple Mayo
- 3
Make the Maple Mayo
In a small bowl, mix together the mayonnaise and Vermont maple syrup until well combined. Set aside.
Sandwich Assembly
- 4
Assemble the Sandwich
Slice the grilled chicken breasts in half if desired and place on the bottom half of each brioche bun. Top each piece of chicken with a slice of Cabot cheddar cheese, followed by a lettuce leaf, a slice of tomato (sliced into rounds), and pickles. Spread the maple mayo on the top half of the buns and place them on top to complete the sandwich.
