Grilled Chicken Sandwich Recipe

Flatten and marinate

Pat chicken breasts dry. If breasts are uneven thickness, place each between plastic wrap and pound gently with a meat mallet or rolling pin to about 1/2 inch thickness so they cook evenly.

In a shallow bowl, combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Add the chicken and coat well. Marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Grill the chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grate or pan lightly. Grill chicken 4–6 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and the outside has good grill marks. Remove from heat and let rest 5 minutes before assembling.

Cook bacon

While chicken is marinating or grilling, cook 4 bacon strips in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. Keep skillet for toasting bread or discard excess fat (reserve 1 tsp for toasting if desired).

Melt mozzarella on chicken

If the mozzarella is in a ball, slice into 4 oz total of 1/4-inch slices. During the last 1–2 minutes of grilling the chicken, place the mozzarella slices on top of each breast and close the grill lid (or cover the pan) to melt slightly. Alternatively, transfer cooked chicken to a preheated 350°F (175°C) oven for 2 minutes with cheese on top to melt.

Prepare avocado

Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork. Season with 1/4 tsp salt and 1/4 tsp black pepper. If you prefer slices, slice instead and lightly season the slices.

Toast rolls

Split the rolls. Butter cut sides with 1 tbs butter total (about 1/2 tbs per cut side). Toast cut-sides on the reserved bacon skillet or in a pan over medium heat until golden, 1–2 minutes, or toast under a broiler about 1 minute — watch closely.

Mix condiments

In a small bowl, mix 2 tbs mayonnaise with 1 tsp mustard (if using). Spread a thin layer on both cut sides of each roll.

Assemble additional toppings: place lettuce leaves and 1 sliced tomato (if using) on a plate ready to build sandwiches.

Assemble each sandwich: spread the mayo-mustard on both cut sides of the toasted roll. On the bottom half, place lettuce, then the grilled chicken breast with melted mozzarella, two bacon strips, and a generous spoonful (about 1/2 the mashed avocado) or sliced avocado. Top with tomato slices if using. Close with the top roll.

Slice sandwiches in half if desired and serve immediately. Recommended sides: fries, salad or pickles.

Note: All components are cooked/assembled hot — rest chicken briefly before slicing to keep juicy; toast bread just before serving to retain crispness.