Restaurants›Doc B's Restaurant›The Wright Grilled Chicken Sandwich Recipe

The Wright Grilled Chicken Sandwich Recipe

Inspired by Doc B's Restaurant
Time35m
Serves2

cheddar cheese, shredded lettuce, tomato, red onion and dijon honey

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Ingredients

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Grilled Chicken Sandwich

Method

Grilled Chicken Sandwich

1

Prep and brine (optional quick tenderize)

If time allows, pat the chicken breasts dry and, if thick, butterfly or pound to an even 1/2–3/4-inch thickness for even cooking. Combine 1 cup water with 1/2 tsp salt and submerge chicken for 10–15 minutes, then pat dry. If skipping, simply proceed to seasoning.

2

Season chicken

In a small bowl mix olive oil, salt, black pepper, garlic powder and smoked paprika. Rub the mixture evenly over both sides of the chicken breasts.

3

Make dijon-honey sauce

In a small bowl whisk together dijon mustard, honey and lemon juice until smooth. Taste and adjust: add a pinch of salt or more honey if you prefer sweeter. Reserve about 1 tablespoon of the sauce per sandwich for serving and set the rest aside to brush on chicken while grilling.

4

Preheat grill or skillet

Preheat an outdoor grill or a heavy skillet/grill pan over medium-high heat. Oil the grates or pan lightly with vegetable oil to prevent sticking.

5

Grill chicken

Place the seasoned chicken on the hot grill or skillet. Cook 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). During the last 1–2 minutes of cooking, brush the top side of each breast with some of the reserved dijon-honey sauce, then flip and brush the other side once off the heat if desired. Remove chicken and let rest 5 minutes.

6

Toast buns

While the chicken rests, spread softened butter on the cut faces of the buns. Toast buttered sides on the grill or in a skillet until golden and slightly crisp, about 1–2 minutes.

7

Assemble sandwiches

Place each toasted bottom bun on a work surface. Layer shredded lettuce (about 1/2 cup per sandwich), 2–3 slices of tomato, and a few rings of red onion. Slice each rested chicken breast if desired and place on top of the vegetables. Add 2 oz (approx. 1/2 cup shredded or 2 slices) of cheddar cheese on the hot chicken so it softens slightly. Spoon the reserved dijon-honey sauce over the cheese (about 1 tbs per sandwich). Cap with the top bun.

8

Serve

Cut sandwiches in half if desired and serve immediately while warm. Offer extra dijon-honey sauce on the side.