Grilled Chicken Sandwich Recipe

flatten & marinate

If chicken breasts are uneven thickness, butterfly or place between plastic wrap and gently pound to about 1/2" thickness so they cook evenly. Pat dry with paper towels.

In a shallow bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add the chicken and turn to coat. Marinate at room temperature 15 minutes or refrigerate up to 2 hours. Bring to room temperature 15–20 minutes before grilling if refrigerated.

Preheat a grill or grill pan over medium-high heat (about 425°F / 220°C). Oil the grates lightly.

Grill chicken 4–5 minutes per side, until internal temperature reaches 165°F (74°C) and grill marks form. Remove from heat and tent loosely with foil; rest 5 minutes before assembling.

While chicken marinates or rests, make the lemon aioli: in a small bowl combine 1/2 cup mayonnaise, 1 tsp lemon zest, 1 tbs lemon juice, 1/2 tsp minced garlic, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste; adjust salt or lemon to preference. Refrigerate until ready to use.

Drain sliced pickled banana peppers and pat lightly with a paper towel to remove excess brine. If the pickles are large, chop to fit the sandwich. Stir together the sliced banana peppers and 2 tsp red chili relish so the flavors meld; set aside.

Cook the bacon in a skillet over medium heat until crisp, 8–10 minutes, turning as needed. Transfer to a paper-towel lined plate to drain. Keep warm or reheat briefly before assembling.

Slice the avocado just before assembling and fan or layer slices so they don't brown. Wash and pat dry the lettuce leaves.

While chicken is resting, place slices of Gruyere over each hot chicken breast and return briefly to the grill or under a broiler (1–2 minutes) until cheese is melted.

Split the rolls or buns and spread softened butter on cut sides. Toast buttered sides on the grill or in a skillet until golden, about 1–2 minutes.

To assemble each sandwich: spread about 1.5 tbs lemon aioli on the bottom half of the toasted roll. Place a lettuce leaf on the aioli, then the Gruyere-topped grilled chicken. Top chicken with 1–2 slices of bacon, about 2–3 tbsp of the pickled banana pepper + chili relish mixture, 3–4 avocado slices, and an extra small drizzle (optional) of red chili relish if you like more heat.

Spread a thin layer (about 1 tbs) of lemon aioli on the top bun and place on the sandwich. Serve immediately. Optionally cut in half and secure with a toothpick.