Jr. Grilled Chicken Sandwich Recipe

Prepare the chicken

If using a thicker chicken breast, slice horizontally or pound to about 1/2" thickness to yield one thin cut suitable for a junior sandwich. Pat the chicken dry with paper towels.

Season the chicken evenly on both sides with 1/4 tsp salt, 1/8 tsp black pepper, 1/8 tsp garlic powder and 1/8 tsp paprika. Rub 1 tsp olive oil over the chicken to help the seasoning adhere and to promote browning.

Grill or pan-cook

Preheat a grill pan or nonstick skillet over medium-high heat. When hot, add the chicken and cook 3-4 minutes per side until internal temperature reaches 165°F (74°C) and the exterior is golden with light grill marks. Total cook time depends on thickness but plan 6-8 minutes. Remove chicken and let rest 2 minutes.

Toast the bun

While chicken rests, spread 1 tsp softened butter on the cut sides of the bun. Place buttered sides down in the same skillet or on a griddle over medium heat and toast 30-60 seconds until lightly golden — watch closely to avoid burning.

Place the hot chicken on the bottom half of the toasted bun. Top the chicken with one slice of American cheese; if you prefer the cheese melted, return briefly to the hot pan (15-20 seconds) with a lid slightly ajar until cheese softens.

Add the lettuce leaf and tomato slice on top of the cheese. Spread the optional sauce (mayonnaise, mustard, lemon juice and a pinch of pepper mixed together) on the top bun if using, then close the sandwich.

Serve immediately while warm. Jr. portion is sized for a child or small appetite.

In a small bowl, combine 1 tsp mayonnaise, 1/2 tsp mustard and 1/8 tsp lemon juice. Stir until smooth and season with a tiny pinch of black pepper to taste. Spread on the top bun before assembling.