Grilled Chicken Bacon Sandwich Recipe

Pound and marinate

If chicken breasts are thick, place each between two sheets of plastic wrap and gently pound to an even thickness about 1/2 inch thick (this helps them cook quickly and evenly).

In a small bowl, whisk together olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper. Rub the mixture over both sides of the chicken breasts and let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Heat a skillet over medium heat. Add bacon strips in a single layer and cook, turning occasionally, until crisp, about 6–8 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain.

Preheat a grill or grill pan over medium-high heat and lightly oil the grates or pan. Grill the chicken breasts 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior has good grill marks. Avoid pressing down on the chicken so it stays juicy.

During the last minute of cooking, place one slice of Swiss cheese on each breast, close the grill lid (or cover the pan) to melt the cheese, about 30–60 seconds.

While the chicken finishes, halve the brioche buns. Spread about 1 tsp butter on each cut side. Toast buns, cut-side down, on a hot skillet or on the grill for 1–2 minutes until golden and slightly crisp.

Slice the tomato into 1/4-inch slices. Tear or trim lettuce to fit buns.

Spread about 2 tsp mayonnaise onto the bottom half of each toasted brioche bun.

Place the grilled Swiss-topped chicken breast on the mayo-spread bottom bun.

Top each chicken breast with two strips of cooked bacon, 2 lettuce leaves, and 2–3 tomato slices (season tomato lightly with a pinch of salt and pepper if desired). Add pickle slices if using.

Spread the remaining mayo (about 1 tsp) on the top bun and close the sandwich. Press lightly, cut in half if desired, and serve immediately.

Serve each sandwich hot with fries, chips, or a simple side salad. Leftover grilled chicken keeps 2–3 days refrigerated; reheat gently to avoid drying out.