Grilled Chicken Sandwich Recipe

Salad Plates

1. 1

   In a small bowl, whisk together 2 tbsp olive oil, 1 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.75 tsp salt, 0.25 tsp black pepper, and 1 tbsp lemon juice to create the marinade.

2. 2

   Pat dry the chicken breasts and coat them evenly with half of the marinade. Reserve the remaining marinade for glazing the chicken later.

3. 3

   In a separate small bowl, mix 3 tbsp mayonnaise with 1 tsp Dijon mustard and a squeeze of lemon juice; set aside as a tangy spread.

4. 4

   Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

5. 5

   Grill the marinated chicken until cooked through and juices run clear, about 6-7 minutes per side (adjust for thickness). If desired, brush the chicken with the reserved marinade during the last minute of cooking to glaze.

6. 6

   Remove the chicken from the grill and let rest 5 minutes. While it rests, split the brioche buns and toast them lightly on the grill or in a toaster.

7. 7

   Assemble the sandwich: spread a thin layer of the mayo-Dijon sauce on each bun half. Layer lettuce leaves on the bottom bun, add a tomato slice, onion slice, and cheese. Place the grilled chicken on top so the cheese begins to melt, then cap with the top bun.

8. 8

   Serve immediately; the sandwich pairs nicely with a simple side salad of greens if desired.