Grilled Chicken Sandwich Recipe

Pound and trim

If chicken breasts are uneven thickness, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/2 inch thickness for even cooking. Trim any excess fat.

Make marinade

In a bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, minced garlic, paprika, dried oregano, 1 tsp salt, and 1/2 tsp black pepper until combined.

Marinate chicken

Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them, turning to coat. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or brush the grill pan with remaining olive oil to prevent sticking.

Remove chicken from marinade and let excess drip off. Place chicken on the hot grill. Cook for 4–6 minutes per side, without moving too much, until grill marks form and internal temperature reaches 165°F (74°C). Cooking time depends on thickness; thinner pounded breasts may take less time. Avoid overcooking to keep chicken juicy.

When done, transfer chicken to a cutting board and let rest for 5 minutes. Resting allows juices to redistribute.

While chicken rests, prepare buns: split rolls and, if desired, spread a thin layer of butter on cut sides. Toast cut sides in a skillet or on the grill for 1–2 minutes until lightly golden.

Spread mayonnaise evenly on the bottom halves of the toasted buns. Add mustard to taste on top of the mayo if using.

Place a lettuce leaf (or two folded) on each bottom bun, then top with 1 sliced chicken breast (slice the rested chicken across the grain into 1/4-inch slices if breasts are large).

Top chicken with 2–3 tomato slices and 3 pickle slices per sandwich. Season tomato lightly with a pinch of salt and pepper if desired.

Cover with the top bun, press gently, slice in half if desired, and serve immediately.

Taste and adjust seasoning with salt and pepper to taste. Serve with optional sides like fries, chips, or a simple salad.