Grilled Chicken Sandwich Recipe

Pound and season

If chicken breasts are uneven, place each between two pieces of plastic wrap and gently pound to 1/2 inch thickness for even cooking.

In a small bowl combine olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper. Brush or rub the mixture evenly over both sides of the chicken breasts and let sit 10–15 minutes at room temperature (or up to 2 hours refrigerated).

Preheat a grill or grill pan over medium-high heat (about 400°F / medium-high). Oil the grill grates lightly.

Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes before assembling (rest keeps juices inside).

While chicken is resting, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain.

In the last 1 minute of grilling the chicken (or while chicken rests briefly on a warm pan), place a slice of pepper jack on each breast to melt slightly. Alternatively, melt cheese on chicken under a broiler for 30–60 seconds.

Combine mayonnaise, ketchup, yellow mustard, dill pickle relish, hot sauce, apple cider vinegar, garlic powder, onion powder, and salt in a small bowl. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to use.

Slice tomato into 1/4-inch rounds and season lightly with a pinch of salt.

Butter the cut sides of the sandwich buns. Toast buttered sides on a skillet or grill until golden, about 1–2 minutes.

Spread about 1 tablespoon of BH special sauce on the bottom half of each toasted bun.

Place a lettuce leaf on the sauce, then set the pepper jack–topped grilled chicken breast on top.

Add two strips of crisp bacon across the chicken, then top with 2–3 tomato slices.

Spread a little BH special sauce on the top bun, close the sandwich, slice in half if desired, and serve immediately.