Grilled Chicken Sandwich Recipe

Prepare garlic

Mince the garlic cloves finely.

Pound and flatten

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

In a bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.

Add the chicken breasts to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours (longer will increase flavor).

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

Remove chicken from marinade and let excess drip off. Place on the hot grill and cook 4-6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and exterior has good grill marks. Avoid pressing down on the chicken.

During the last minute of cooking, place a slice of cheddar on each breast, close lid (or cover pan) to melt cheese.

Transfer chicken to a cutting board and let rest 5 minutes before slicing. Resting redistributes juices and keeps the meat moist.

While the chicken rests, halve the sandwich rolls and lightly butter the cut sides with 1 tbs butter.

Toast the buttered roll halves on the grill or in a skillet, cut-side down, until golden and crisp, about 1-2 minutes.

Slice the tomato into 1/4-inch rounds and thinly slice the red onion. Pat tomato slices lightly with paper towel if very wet.

In a small bowl, combine 3 tbs mayonnaise and 1 tsp Dijon mustard. Taste and adjust seasoning with a pinch of salt and pepper if desired.

Spread the mayo-mustard mixture on both cut sides of the toasted rolls.

Arrange lettuce leaves on the bottom halves, then place the cheddar-topped grilled chicken (whole or sliced) on top of the lettuce.

Top chicken with tomato slices, a few thin rings of red onion, and optional pickles or a drizzle of hot sauce if using.

Close sandwiches with the top halves of the rolls and press gently. Slice in half if desired and serve immediately.

Add pickles inside the sandwich or serve on the side. Add hot sauce to the mayo mixture or drizzle directly on the chicken for added heat.