Grilled Chicken Sandwich Recipe

Pound and Marinate

If chicken breasts are uneven/thick, place between plastic wrap and pound to an even 3/4-inch thickness. In a bowl combine 2 tbs olive oil, minced garlic, chopped parsley, chopped thyme, dried oregano, lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper. Rub marinade evenly over both sides of the chicken breasts and let rest at room temperature for 15 minutes or refrigerate for up to 2 hours.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill chicken 4–6 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and an instant-read thermometer inserted in the thickest part registers 165°F. Let rest 5 minutes before assembling. (If pan-searing: heat 1 tbs olive oil in a skillet over medium-high heat and cook 5–7 minutes per side.)

Cook Bacon

In a medium skillet over medium heat, add bacon strips and cook until crisp, 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. Reserve 1 tsp of bacon fat in the pan for extra flavor (optional).

Melt Cheese

When chicken is nearly finished resting, place one swiss and one cheddar slice on each chicken breast. Cover loosely with foil or a lid for 1–2 minutes to melt the cheese slightly so it becomes soft and melded to the chicken.

Heat 1 tbs butter and 1 tsp olive oil in a small skillet over medium-low. Add the thinly sliced onion, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, until soft and lightly caramelized, 10–12 minutes. If onions begin to brown too quickly, lower heat. Remove from heat and keep warm.

Toast buns: Spread 1/2 tbs softened butter on the cut sides of each potato bun. In a skillet over medium heat or on the grill, toast buttered buns cut-side down 1–2 minutes until golden.

Build sandwiches: Spread 2 tbs ranch dressing on the bottom half of each toasted bun. Place lettuce leaf on ranch, then 1 grilled cheese-topped chicken breast. Top chicken with two slices of tomato, half the sautéed onions, and two bacon strips (crumbled or whole as preferred). Spoon remaining ranch on the top bun and place on sandwich.

Serve: Secure with a toothpick if desired, slice in half, and serve immediately while warm.

If using, sprinkle 1/4 tsp smoked paprika or 1/8 tsp red pepper flakes on the chicken before serving for extra smoky or spicy notes.