Grilled Chicken Sandwich With Cheese Recipe
Served With French Fries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the grilled chicken sandwiches (makes 4 sandwiches)
For the simple marinade / seasoning
For the French fries (serves 4)
Method
For the grilled chicken sandwiches (makes 4)
- 1
Prep and pound chicken
Trim any excess fat from the chicken breasts. If breasts are thick, slice them horizontally or place between plastic wrap and lightly pound to an even thickness about 1/2 inch so they cook evenly (about 2–3 minutes per breast to pound).
- 2
Make marinade/seasoning
In a bowl combine 3 tbs olive oil, garlic powder, onion powder, paprika, kosher salt, black pepper, lemon juice, 1 tbs soy sauce (optional), and 1/2 tbs honey or brown sugar (optional). Whisk until combined.
- 3
Marinate chicken
Place the prepared chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, turning to coat evenly. Refrigerate for at least 20 minutes and up to 2 hours. If short on time you can grill immediately after coating.
- 4
- 5
Grill the chicken
Remove chicken from marinade and let excess drip off. Place each breast on the hot grill. Cook about 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Do not press down on the chicken while cooking.
- 6
Add cheese and rest
During the last minute of cooking, place a slice of cheddar or American cheese on each breast, close the grill lid or cover the pan briefly so the cheese melts. Remove chicken to a cutting board and let rest 3–5 minutes before assembling.
- 7
Toast buns and assemble
While chicken rests, melt the unsalted butter in a skillet or brush on buns and toast cut sides until golden (about 1–2 minutes). Spread 1 tsp mayonnaise on each bun bottom, place a leaf of lettuce, a slice of tomato (cut into 4 even slices from the large tomato), then the rested cheese-topped chicken breast. Top with the bun crown and serve.
For the French fries (serves 4)
- 8
Prep potatoes
Wash and peel the russet potatoes if desired. Cut into even fries about 1/3–1/2 inch thick. Place cut fries in a large bowl of cold water and soak 20–30 minutes (removes excess starch for crisper fries).
- 9
- 10
Cook fries - oven method
Preheat oven to 425°F (220°C). Spread fries in a single layer on a parchment-lined or lightly oiled baking sheet without overcrowding. Bake 25–35 minutes, turning once halfway, until golden and crisp. Adjust time based on thickness. Taste and add more salt if needed.
- 11
Cook fries - stovetop shallow-fry method (alternative)
Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/177°C). Fry fries in batches, turning occasionally, about 6–8 minutes per batch until golden brown and crisp. Transfer to paper towels and season immediately with additional salt.
- 12
Serve fries
Keep fries warm in a low oven (200°F/95°C) while finishing sandwiches. Serve hot alongside the grilled chicken sandwiches.