Grilled Chicken Sandwich Recipe

Prep and pound

Pat the chicken breasts dry with paper towels. If breasts are uneven thickness, place each between two pieces of plastic wrap and gently pound to an even thickness about 1/2 inch (helps cook evenly).

Make marinade

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

Marinate

Add the chicken to the bowl or bag and turn to coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. Remove from fridge 20 minutes before grilling if chilled.

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

Place the marinated chicken on the hot grill. Cook without moving until grill marks form and the underside is golden, about 4–5 minutes. Flip and continue cooking 4–5 minutes more, until internal temperature reaches 165°F (74°C). Cooking time will vary with thickness.

In the last 1 minute of cooking, place a slice of cheddar on each breast and close the grill lid (or cover the pan) just until cheese melts.

Remove chicken to a cutting board and let rest 3–5 minutes to retain juices.

While the chicken rests, halve the sandwich rolls and spread about 1/2 tbs butter on each cut face. Toast buttered faces on the grill or in a skillet until golden, about 1–2 minutes.

Mix mayonnaise and Dijon mustard in a small bowl. Slice the tomato into 1/4-inch rounds and thinly slice the red onion into rings.

Place lettuce on the bottom bun, then the cheddar-topped chicken breast (slice breast in half crosswise if bun is small). Add tomato slices and red onion rings on top of the chicken. Add optional avocado slices and pickles if using. Spread the mayo-Dijon on the top bun and place it over the sandwich.

Press gently, cut in half if desired, and serve immediately.

If you like heat, add 1 tsp hot sauce to the mayo mixture or drizzle directly on the chicken before adding the top bun. Serve with potato chips, fries, or a green salad.