Grilled Chicken Sandwich Recipe

Prepare garlic

Peel and mince the garlic cloves finely.

Flatten chicken (optional)

If the chicken breasts are thick, slice them horizontally to make 2 thinner cutlets or pound to an even thickness (about 1/2 inch) between plastic wrap so they cook evenly.

Make marinade

In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper until combined.

Marinate chicken

Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Turn to coat evenly. Refrigerate for at least 20 minutes and up to 2 hours. If short on time, allow at least 15–20 minutes at room temperature after removing from fridge before grilling.

Preheat grill

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

Grill chicken

Remove chicken from marinade and shake off excess. Place on the hot grill. Cook about 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Avoid moving the chicken too much so it gets good grill marks.

Rest chicken

Transfer cooked chicken to a plate and tent loosely with foil. Let rest 5 minutes to redistribute juices, then slice crosswise into 1/4–1/2 inch slices for sandwiches.

Prepare vegetables

While the chicken is resting, thinly slice the tomato and red onion. Wash and dry the lettuce leaves. If using avocado, slice or mash as desired. Drain pickles if using.

Make sauce

In a small bowl, stir together 1/2 cup mayonnaise and 1 tbsp Dijon mustard. Taste and add a pinch of salt, pepper, or 1 tsp hot sauce if you like a little heat.

Toast buns

Melt 2 tbsp butter in a skillet over medium heat. Split the 4 rolls or buns and brush cut sides with melted butter. Toast cut sides in the skillet until golden and crisp, about 1–2 minutes.

Assemble sandwiches

Spread a generous tablespoon of the mayo-Dijon sauce on both bottom and top buns. On the bottom bun place a lettuce leaf, 2–3 slices of grilled chicken, a slice of cheese, tomato slices, and a few rings of red onion. Add pickles or avocado if using. Top with the butter-toasted top bun.

Melt cheese (optional)

If you prefer melted cheese, after placing cheese on the hot chicken on the grill or in the skillet, cover loosely with a lid or tent with foil for 30–60 seconds until cheese softens, then transfer to buns.

Serve

Serve sandwiches immediately while warm. Provide extra sauce, pickles, or hot sauce on the side.