Grilled Chicken Sandwich Recipe

Pound and season

If chicken breasts are thick, place between plastic wrap and gently pound to an even thickness (about 3/4 inch). This ensures even cooking.

In a small bowl, combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic (1 clove), smoked paprika, kosher salt, and black pepper. Whisk to combine.

Place the chicken in a shallow dish or zip-top bag. Pour the marinade over the chicken, rub to coat both sides, and marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. Remove from fridge 20 minutes before cooking if chilled.

Heat a skillet over medium heat. Lay bacon slices in a single layer and cook until crisp, about 4–6 minutes, turning once. Transfer cooked bacon to paper towels to drain. Keep skillet for toasting ciabatta if desired.

Preheat grill or a heavy skillet (cast-iron preferred) over medium-high heat and brush with 1 tsp olive oil to prevent sticking.

Place marinated chicken on the hot grill or pan. Cook until internal temperature reaches 165°F (74°C), about 4–6 minutes per side depending on thickness. Avoid moving the chicken too much so a good sear forms.

In the last 1–2 minutes of cooking, top each breast with 2 slices of Swiss cheese and close grill lid or cover skillet to melt the cheese.

While chicken cooks, make the aïoli: in a small bowl combine 1 tbs mayonnaise, 1 tsp sriracha, 1/2 tsp lemon zest, 1/2 tsp lemon juice, 1/2 clove minced garlic and 1/8 tsp salt. Stir until smooth and taste; adjust heat or acidity to preference.

Slice the tomato into 1/4-inch slices and season lightly with a pinch of salt and pepper.

Halve the avocado, remove the pit, scoop out flesh and slice into thin slices. Toss avocado slices with a tiny squeeze of lemon juice (reserved) to slow browning if desired.

Split the ciabatta rolls horizontally. Lightly butter the cut sides with the softened butter.

Toast the ciabatta cut-side down in the same skillet used for bacon (medium heat) or on the grill for 1–2 minutes until golden and crisp.

Spread about 1/2 tbs of the spicy aïoli on the bottom half of each toasted ciabatta roll (adjust to taste).

Place the hot, cheese-topped chicken breast on top of the aïoli.

Layer 2 slices of bacon over the chicken, then arrange 3–4 slices of tomato on top of the bacon.

Fan avocado slices over the tomato, then pile 1 cup of arugula on each sandwich.

Spread remaining aïoli on the top half of the roll and close the sandwich. Press gently to compact.

Cut sandwiches in half on a slight diagonal. Serve immediately while warm. Optional: serve extra aïoli on the side.