Chicken Breast Sandwich Recipe

Prep and pound (optional)

If chicken breasts are uneven in thickness, place each between two pieces of plastic wrap and gently pound to about 1/2–3/4 inch thickness for even cooking.

Combine olive oil, garlic powder, onion powder, smoked paprika, dried oregano, kosher salt, black pepper and lemon juice in a shallow bowl or resealable bag to make the marinade.

Add chicken breasts to the marinade and turn to coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature 20 minutes before cooking.

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill the chicken breasts 4–6 minutes per side, turning once, until exterior has char marks and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time varies by thickness; avoid overcooking to keep chicken juicy.

Remove chicken from the grill and rest on a cutting board for 5 minutes. Resting lets juices redistribute and keeps the meat moist.

While chicken rests, prepare the spiced mayonnaise. In a small bowl combine mayonnaise, Greek yogurt (if using), smoked paprika, garlic powder, lemon zest, and a pinch of salt and pepper. Stir until smooth.

Divide the mayonnaise mixture into two small bowls if offering both hot and mild options. To the first bowl, stir in hot sauce to taste for the 'hot' mayo. To the second bowl, stir in mild sauce to taste for the 'mild' mayo. Taste and adjust seasoning.

Slice buns in half. Lightly butter or brush cut sides with olive oil.

Toast buns cut-side down on the grill or in a skillet over medium heat until golden and slightly crisp, about 1–2 minutes. Keep an eye to prevent burning.

Slice the rested chicken breasts against the grain into 1/4-inch thick slices or leave whole for a classic sandwich presentation.

To assemble: spread about 1 tablespoon of either hot or mild spiced mayonnaise on the bottom half of each bun. Layer 1–2 lettuce leaves, 2–3 tomato slices (season tomatoes lightly with salt and pepper if desired), a few slices of red onion if using, then the sliced or whole grilled chicken breast. Drizzle additional hot or mild sauce over the chicken if extra heat or flavor is desired.

Place the top bun on the sandwich and press gently. If serving immediately, cut in half on the bias for presentation.

Prepare chosen side: bake or fry fries according to package or recipe instructions until golden and crispy. Toss side salad with a light vinaigrette if using.

Serve each sandwich with your choice of one side. Provide extra hot or mild sauce and any condiments on the side.