Chicken Sandwich Recipe

Pound and flatten

If breasts are thick, place each between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch so they cook evenly.

Pat chicken breasts dry with paper towels. Rub both sides with olive oil, then season with salt, black pepper, and garlic powder.

Decide on a finish for each chicken breast: plain (no extra), blackened/Cajun, hot (cayenne/hot seasoning), BBQ, honey BBQ, habanero BBQ, or parmesan garlic. For Cajun/blackened: sprinkle cajun seasoning evenly on both sides and press gently. For hot: sprinkle hot seasoning or cayenne. For BBQ/habanero/honey BBQ: reserve plain seasoned breast for grilling then toss with sauce after cooking (instructions below). For parmesan garlic: brush with parmesan garlic sauce before and after grilling.

Preheat a grill or heavy skillet (cast iron) to medium-high (about 400°F/205°C). If using a grill pan or skillet, lightly oil the surface to prevent sticking.

Place seasoned chicken breasts on the grill. Cook 4–6 minutes on the first side without moving, until grill marks form and edges become opaque. Flip and cook another 3–5 minutes, or until internal temperature reaches 165°F (74°C). Cooking time varies with thickness; thinner breasts will be faster.

For blackened/Cajun chicken: during the last minute of cooking after flipping, press down lightly to re-establish contact and allow spices to char slightly, then remove.

For parmesan garlic chicken: brush additional parmesan garlic sauce on the top side after flipping and allow it to warm and slightly caramelize for the last 1–2 minutes.

If making honey BBQ: combine BBQ sauce and honey in a small bowl (about 3 tbs BBQ + 1 tbs honey) and stir until blended.

Place cooked chicken in a shallow bowl or pan. Toss or brush generously with the chosen sauce (BBQ, honey BBQ, or habanero BBQ) so both sides are coated. Return to the grill or pan for 30–60 seconds per side to set the sauce, watching carefully to avoid burning.

While chicken finishes, halve buns and spread a thin layer of butter on cut sides. Place cut side down on the grill or in a skillet and toast 1–2 minutes until golden and slightly crisp.

Slice tomato into 4 even slices. Rinse and dry lettuce leaves. If using mayonnaise, spread about 1 teaspoon on the inside of each top or bottom bun half.

Place the toasted bottom bun on a plate. Lay one lettuce leaf on the bun, add a tomato slice, then place the hot seasoned/grilled chicken breast on top.

If desired, squeeze a little lemon juice over parmesan garlic or plain chicken to brighten flavors and sprinkle parsley on top.

Spread mayonnaise on the top bun if using, then place on sandwich. Serve immediately while hot.