Grilled Chicken Sandwich Recipe

Prepare chicken

If chicken breasts are thick, butterfly or pound them to an even thickness of about 3/4 inch. Pat dry with paper towels.

In a small bowl, combine 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika and 2 tbsp olive oil. Rub the spice mixture evenly over both sides of the chicken breasts and let rest 10 minutes at room temperature (or refrigerate up to 30 minutes).

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates or brush the pan lightly with oil.

Grill the chicken 4–6 minutes per side (time depends on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Let the chicken rest 5 minutes before slicing.

While the chicken rests, butter the cut sides of the sandwich buns. Toast buns on the grill or in a skillet, buttered side down, until golden and lightly crisp, about 1–2 minutes.

Slice the rested chicken into 1/4-inch-thick slices. Assemble sandwiches: spread Slab sauce on both top and bottom bun halves, place chicken slices on bottom bun, top with lettuce, tomato slices, red onion rings and pickle slices, then top bun.

Wash and dry lettuce leaves. Core the tomato and slice into 1/4-inch rounds. Slice the red onion into thin rings. Prepare 3 pickle slices per sandwich (6 total).

If desired, lightly season tomato slices with a pinch of salt to enhance flavor before assembly.

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp ketchup, 1 tsp Dijon mustard, 1 tsp pickle juice, 1/2 tsp smoked paprika, 1/2 tsp hot sauce, 1/2 tsp sugar and 1/4 tsp black pepper until smooth.

Taste and adjust seasoning: add more pickle juice for tang, more hot sauce for heat, or a pinch more sugar if too tart. Refrigerate sauce at least 10 minutes to let flavors meld (can be made up to 2 days ahead).