Classic Grilled Chicken Sandwich Recipe

Prepare marinade

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic (2 cloves, smashed and minced), 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Stir or shake to combine.

Pound and marinate chicken

If breasts are uneven, place between plastic wrap and gently pound to an even 3/4-inch thickness. Add chicken breasts to the marinade, ensuring they are fully coated. Marinate at room temperature for 15-20 minutes or refrigerate up to 2 hours. Remove from fridge 15 minutes before cooking if chilled.

Preheat grill or grill pan

Preheat an outdoor grill to medium-high (about 400°F / 204°C) or heat a heavy grill pan over medium-high heat. Oil the grill grates or pan lightly to prevent sticking.

Grill chicken

Remove excess marinade and place breasts on the preheated grill. Cook 4-6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and juices run clear. Avoid pressing the chicken so it retains juices.

Rest

Transfer chicken to a cutting board and let rest 5 minutes before assembling to allow juices to redistribute.

While chicken marinates, make the aioli. In a small bowl combine 1 cup mayonnaise, 3 tbsp finely chopped scallion greens, 1 tsp lemon zest, 1 tsp lemon juice, 1/2 clove grated garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Prepare bread and toppings

Slice ciabatta rolls in half horizontally. If desired, lightly butter the cut sides with the softened butter. Toast cut sides on the grill or in a skillet for 1-2 minutes until golden and slightly crisp.

Slice chicken

Thinly slice the rested grilled chicken breasts against the grain into 1/4-inch slices to make them easier to bite through on the sandwich.

Assemble sandwiches: Spread approximately 2 tbs scallion aioli on the bottom half of each ciabatta roll. Layer 2 slices of white cheddar on the aioli, then arrange sliced grilled chicken evenly (about half the chicken per sandwich). Top the chicken with 2 slices of beefsteak tomato (season the tomato lightly with a pinch of salt and pepper), and 2 lettuce leaves. Spread a thin layer of aioli on the top roll if you like extra flavor.

Melt cheese (optional)

If you want the cheddar warm and slightly melted, place assembled open-faced sandwiches under a broiler or back on the grill for 30-60 seconds until cheese softens, then close and serve.

Serve

Close sandwiches, slice in half if desired, and serve immediately while warm. Provide extra scallion aioli on the side if preferred.

Final seasoning: Taste one sandwich and adjust with additional salt or pepper to taste. Leftover aioli keeps covered in the refrigerator for up to 3 days.