Sep 03 2026
Restaurants›Santa Fe Seafood & Grill›Grilled Chicken Sandwich Recipe

Grilled Chicken Sandwich Recipe

Inspired by Santa Fe Seafood & Grill
Time55m
Serves2

Served With French Fries.

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Ingredients

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For the grilled chicken

For the sandwich assembly

For the French fries (oven method)

Method

For the grilled chicken

  1. 1

    Prepare the marinade and chicken

    Pound the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or rolling pin between two pieces of plastic wrap. Mince the garlic. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the chicken breasts and coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate for 30–60 minutes for more flavor.

  2. 2

    Grill the chicken

    Preheat a grill or grill pan over medium-high heat (around 400°F / 200°C). Lightly oil the grill grates. Remove chicken from marinade and let excess drip off. Grill the breasts 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and they have nice grill marks. Transfer to a cutting board and rest 5 minutes before slicing.

For the sandwich assembly

  1. 3

    Prepare toppings and buns

    While chicken rests, slice the tomato into 1/4-inch rounds and thinly slice the red onion. Toast the buns: spread 1/2 tbs butter on each cut side of the buns and toast on a skillet or grill for about 1–2 minutes until golden.

  2. 4

    Make sauce

    In a small bowl combine 3 tbs mayonnaise and 1 tsp Dijon mustard. Season to taste with a pinch of salt and pepper.

  3. 5

    Assemble the sandwich

    Spread mayonnaise mixture on both bun cut sides. Place 1–2 lettuce leaves on bottom bun, add sliced grilled chicken (one breast halved or sliced per sandwich), top with a slice of cheddar cheese, 2–3 tomato slices, and a few red onion rings. Cap with top bun and press gently. Serve immediately with fries.

For the French fries (oven method)

  1. 6

    Prep and par-cook potatoes

    Preheat oven to 425°F (220°C). Wash and (optional) peel potatoes. Cut into fries about 1/3–1/2 inch thick. Soak cut potatoes in cold water for 20 minutes to remove starch, then drain and pat very dry with towels.

  2. 7

    Coat and bake fries

    In a large bowl toss dried fries with 1 tsp cornstarch until lightly coated, then add 1 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Spread in a single layer on a baking sheet lined with parchment, leaving space between pieces. Bake 20–25 minutes, flipping once halfway, until golden and crispy. If not crispy enough, broil 1–2 minutes watching closely.

  3. 8

    Finish and serve

    Remove fries from oven, taste and adjust seasoning with a little extra salt if needed. Serve hot alongside the grilled chicken sandwich.

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