Grilled Chicken Breast Sandwich Recipe

Pound and Marinate

If chicken breasts are thick, butterfly or place between plastic wrap and pound to an even 1/2-inch thickness. In a bowl whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add chicken, coat thoroughly, and let marinate at room temperature for 15–20 minutes or in the refrigerator up to 2 hours.

Grill the Chicken

Heat a grill pan or outdoor grill to medium-high heat (about 425°F/220°C). Lightly oil the grates or pan. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and exterior has good grill marks. Remove from heat and let rest 5 minutes, then slice or leave whole for sandwich assembly.

Roast the poblano: hold the whole poblano over a gas burner or under a broiler, turning with tongs until the skin is blackened and blistered on all sides (about 6–8 minutes). Transfer to a bowl and cover with plastic wrap or a lid for 10 minutes to steam. Peel off charred skin, remove stem and seeds, and roughly chop the flesh.

In a small blender or bowl, combine roasted poblano, 1/2 cup mayonnaise, 1 teaspoon lime juice, 1 tablespoon finely chopped cilantro, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Blend or whisk until smooth or slightly chunky depending on preference. Taste and adjust seasoning. Chill until assembly.

Heat 1 tablespoon olive oil and 1 teaspoon unsalted butter in a medium skillet over medium-low heat. Add the thinly sliced large yellow onion and 1/8 teaspoon salt. Cook, stirring occasionally, until the onions are soft and deep golden brown, 25–30 minutes. If onions are taking too long to brown, stir in 1/2 teaspoon brown sugar to encourage caramelization. Remove from heat and keep warm.

Cook bacon in a skillet over medium heat until crisp, 6–9 minutes, flipping as needed. Transfer to a paper-towel-lined plate to drain and keep warm. Reserve a little bacon fat for toasting bread if desired.

Butter one side of each slice of rustic white bread (total 4 slices) with the 2 tablespoons unsalted butter. Toast bread in a skillet or griddle over medium heat, butter-side down, until golden and crisp, about 2 minutes per side. If using reserved bacon fat, brush a thin layer on bread before toasting for extra flavor.

Spread about 1 tablespoon of poblano mayo on the inside of each toasted bread slice (reserve a little if you like extra). Place grilled chicken on two slices (1 breast per sandwich, sliced or whole). Top each chicken with 2 slices of asadero cheese while chicken is still hot so cheese softens/melts slightly.

Divide the caramelized onions evenly over the cheese, then place 3 slices of crisp bacon on each sandwich. Close with remaining bread slices, cut in half if desired, and press gently.

Serve each sandwich with about 1 cup mixed salad greens lightly dressed with 1 tablespoon olive oil, salt and pepper to taste, or with fries. Estimated plating: 2 sandwiches total (serves 2).