Grilled Chicken Sandwich Recipe

Pound and trim

If chicken breasts are thick, butterfly or slice horizontally to make 2 thinner cutlets, or place between plastic wrap and gently pound to an even thickness about 1/2 inch. Trim any excess fat.

Make marinade

In a bowl, combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic (use the 1 clove), 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp black pepper. Whisk until emulsified.

Marinate

Place the chicken in a shallow dish or zipper bag and pour the marinade over it, turning to coat both sides. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. If chilled, bring to room temperature 15 minutes before grilling.

Preheat grill or pan

Preheat an outdoor grill or grill pan/skillet over medium-high heat (about 400°F/200°C). Lightly oil the grill grates or brush a little olive oil on the pan to prevent sticking.

Grill the chicken

Remove excess marinade, place chicken on the hot grill or pan. Cook 4–6 minutes per side depending on thickness, without moving too much, until internal temperature reaches 165°F (74°C) and juices run clear. If using cheese, place slices on chicken during the last 1–2 minutes and close grill lid or cover pan to melt.

Rest

Transfer chicken to a cutting board and let rest 5 minutes to allow juices to redistribute. Slice if desired for easier sandwich assembly.

Prepare buns and condiments

Split the buns or rolls. Spread softened butter on cut sides and toast on the grill or in a skillet over medium heat until golden, about 1–2 minutes per side. Meanwhile, in a small bowl combine 3 tbs mayonnaise and 1 tsp Dijon mustard; stir until smooth.

Slice vegetables

Thinly slice the tomato and red onion. Pat tomato slices dry with a paper towel to prevent sogginess.

Assemble sandwiches

Spread the mayo-Dijon mixture evenly on both bun cut sides. On the bottom bun layer lettuce leaves, then grilled chicken (whole or sliced), cheese (if not already melted on the chicken), tomato slices, red onion, and pickles if using. Add hot sauce to taste if desired.

Finish and serve

Top with the bun top, press gently, slice in half if desired, and serve immediately while chicken is warm and buns are crisp.

Add additional toppings such as avocado slices, bacon, or a handful of arugula in place of lettuce. For a creamier sauce, mix 1 tbs plain yogurt into the mayo-Dijon spread.