Grilled Chicken Sandwich Recipe

If the chicken breasts are thick, butterfly them or pound them to an even thickness of about 1/2 inch so they cook evenly.

In a bowl, whisk together 2 tbs olive oil, garlic powder, smoked paprika, kosher salt, black pepper and lemon juice.

Coat chicken breasts with the marinade on all sides and let rest at room temperature for 15 minutes (or refrigerate for up to 2 hours).

Heat a grill or grill pan over medium-high heat until hot. Lightly oil the grill grates or brush with a little olive oil.

Place chicken on the grill and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the juices run clear.

During the last minute of cooking, place a slice of cheddar on each breast to melt, if desired. Remove chicken and let rest 5 minutes, then slice to fit buns.

If using quick pickles: thinly slice the tomato and red onion. Combine apple cider vinegar, water, sugar and salt in a small bowl, whisk until dissolved, then add the red onion slices and let sit at least 5 minutes while you prepare the rest.

Split the buns and spread 1 tbs butter on the cut face of each top and bottom. Heat a skillet over medium heat and toast the buns butter-side down until golden, about 1–2 minutes.

In a small bowl, mix the mayonnaise and Dijon mustard. Spread about 2 tsp of the mayo-mustard on the bottom half of each toasted bun.

Place lettuce leaves on the mayo-coated bottom bun, then add sliced grilled chicken with melted cheddar on top.

Top the chicken with tomato slices, a few quick-pickled red onion slices (or raw onion if you prefer), and pickles if using.

Spread remaining mayo-mustard on the top bun, place on sandwich, press gently, and serve immediately.