Grilled Chicken Sandwich Recipe

Pound and flatten

If chicken breasts are uneven thickness, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch (1.3 cm) thick for even cooking.

Combine olive oil, lemon juice, minced garlic, Dijon mustard, kosher salt, and black pepper in a bowl to make the marinade.

Place the chicken breasts in a shallow dish or zip-top bag; pour marinade over chicken, turning to coat both sides. Marinate at room temperature for 15-20 minutes or refrigerate for up to 2 hours. If refrigerated, bring back to room temperature for 15 minutes before grilling.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Brush or spray the grill grates with oil to prevent sticking.

Remove chicken from marinade and let excess drip off. Place chicken on the hot grill and cook undisturbed for 4-5 minutes.

Flip the chicken and continue to grill for another 4-5 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time may vary depending on thickness.

In the last 1-2 minutes of grilling, top each chicken breast with a slice of Swiss cheese, close the grill lid or cover with a pan to melt the cheese.

Transfer the cooked chicken to a plate and let rest for 3-5 minutes to retain juices.

While chicken rests, halved the brioche buns and spread about 1 teaspoon of softened butter on each cut side.

Place buns butter-side down on the grill or in a skillet over medium heat and toast 1-2 minutes, until golden and slightly crisp. Watch closely to avoid burning.

Slice the tomato into 1/4-inch (6 mm) slices. Pat slices dry with paper towel to prevent sogginess.

Spread about 1 1/2 tablespoons of mayonnaise on the bottom half of each toasted bun and the remaining 1/2 tablespoon on the top halves (adjust to taste).

Place a lettuce leaf (or two if leaves are small) on each mayo-spread bottom bun. Top with the grilled chicken breast with melted Swiss cheese, then place 2-3 tomato slices on top of the chicken. Cap with the top bun.

Serve immediately while warm.