Chicken Breast Sandwich Recipe

Pound or butterfly

If the chicken breasts are thick, place each between plastic wrap and pound gently with a meat mallet or heavy pan to an even thickness about 1/2 inch. Alternatively, slice through horizontally to butterfly. This ensures even cooking.

Season

Pat the chicken dry with paper towels. In a small bowl combine olive oil, garlic powder, smoked paprika, kosher salt, black pepper and lemon juice. Brush or rub the mixture evenly over both sides of the chicken breasts.

Cook

Heat a large skillet over medium-high heat until hot. Add a thin film of oil or use the olive oil on the chicken. Place the chicken breasts in the pan and cook 4-6 minutes per side, without moving, until a golden crust forms and the internal temperature reaches 165°F (74°C). If breasts are thinner, they may take 3-4 minutes per side. Reduce heat slightly if they brown too quickly.

Rest and slice

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice the breasts crosswise into 1/4- to 1/2-inch slices for easy sandwich stacking.

Prepare vegetables and spread

While the chicken rests, slice the tomato into 1/4-inch rounds and thinly slice the red onion. Mix the mayonnaise and Dijon mustard in a small bowl. Halve the sandwich rolls and lightly spread the cut sides with the mayo-mustard mixture.

Toast buns

Heat a clean skillet over medium heat and add the butter. Once melted, place the bun cut-sides down and toast 1-2 minutes until golden and slightly crisp. Remove from heat.

Assemble

Place lettuce leaf on the bottom bun, add a layer of sliced chicken, top with a cheese slice (the residual heat will melt it slightly), add tomato slices and red onion. Add pickles and hot sauce here if using. Spread additional mayo on the top bun if desired and close the sandwich.

Serve

Cut the sandwich in half if desired and serve immediately while chicken is warm and buns are toasted. Offer extra condiments on the side.