Chicken Sandwiches Recipe

Prepare chicken

If breasts are very thick, butterfly or pound to an even thickness about 3/4 inch. Pat chicken dry with paper towels.

Make marinade

In a bowl, whisk together 2 tbs olive oil, garlic powder, smoked paprika, kosher salt, black pepper and lemon juice. Reserve 1 tablespoon of the mixture for brushing later.

Coat the chicken evenly with the marinade, pressing it into the surface. Let sit at room temperature for 15–20 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature 20 minutes before cooking.

Cook chicken

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add a thin film of neutral oil or 1 tsp olive oil. Place chicken in pan and cook undisturbed 4–6 minutes until deeply browned. Flip and add reserved 1 tbs marinade to the top of each piece; continue cooking 4–6 minutes until internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes.

Prepare vegetables

While chicken rests, slice tomato into 1/4-inch rounds. Thinly slice red onion into rings. Tear or wash lettuce leaves and pat dry.

Make spread

In a small bowl combine mayonnaise and Dijon mustard. Stir until smooth and season to taste with a pinch of salt and pepper.

Toast buns (optional)

If toasting, heat a separate skillet over medium heat. Melt 1 tbs butter with 1 tsp olive oil and brush cut sides of buns. Toast cut sides in skillet until golden, about 1–2 minutes.

Assemble sandwiches: spread about 1 to 1 1/2 tbs of the mayo-mustard mixture on the bottom half of each bun. Place a lettuce leaf, then a cooked chicken breast (slice crosswise if breasts were large), top with a slice of cheddar, 2–3 tomato slices, a few red onion rings and pickles if using. Spread remaining mayo on top bun and close sandwich.

If you prefer melted cheese, return assembled open-faced sandwiches to the hot skillet for 1–2 minutes cover briefly until cheese melts, then close and serve.

Cut sandwiches in half if desired and serve immediately while chicken is warm. Offer extra pickles and a small bowl of mayonnaise for dipping.