Grilled Chicken Sandwich Recipe
Grilled Chicken Sandwich with lettuce, tomato and cheese. Condiments on the side. Served with a cookie and choice of one side.
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Ingredients
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Sandwich
Condiments (served on the side)
Sides & Extras (pack separately)
Method
Sandwich
- 1
Prepare chicken
Pat chicken breasts dry with paper towels. If breasts are uneven, place between plastic wrap and pound gently to about 1/2-inch thickness so they cook evenly.
- 2
Season chicken
Brush both sides of each chicken breast with 1 tbs olive oil. In a small bowl combine garlic powder, smoked paprika, kosher salt, and black pepper. Sprinkle seasoning evenly over both sides of the chicken.
- 3
Preheat grill or pan
Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grate or pan to prevent sticking.
- 4
- 5
Melt cheese
In the last 1 minute of cooking, place a slice of cheese on each breast, close the grill lid (or cover the pan) to melt it. Remove chicken and let rest 3–4 minutes on a cutting board.
- 6
- 7
Assemble sandwich
Place a lettuce leaf on the bottom bun, add the sliced tomato, then place the rested grilled chicken with melted cheese on top. Top with the top bun. If condiments are requested inside rather than on the side, spread mayonnaise and/or mustard on the bun before assembling.
Condiments (served on the side)
- 8
Spoon mayonnaise, mustard, and ketchup into small condiment cups or ramekins. Pack separately from the sandwich to prevent sogginess.
Sides & Extras (pack separately)
- 9
Pack one cookie and the selected side (chips, salad, or fruit cup) in the boxed lunch in separate compartments or sealed containers. Keep sauces cold if required and include an ice pack if packing for later service.