Grilled Chicken Sandwich Recipe

Pound and prepare

Pat chicken breasts dry with paper towels. If breasts are uneven thickness, place each between plastic wrap and gently pound to an even 1/2-inch thickness using a meat mallet or rolling pin so they cook uniformly.

Make marinade

In a bowl, combine 2 tbs olive oil, 1 tbs lemon juice, 2 crushed garlic cloves (minced), 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until blended.

Marinate chicken

Brush or toss the flattened chicken breasts in the marinade to coat completely. Let sit at room temperature for 15 minutes or refrigerate covered for up to 2 hours. Bring to room temperature 20 minutes before grilling if chilled.

Preheat and grill

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grill grates or brush the pan with a little oil. Place chicken on the hot grill and cook 4-5 minutes per side, turning once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the chicken has good grill marks. Do not overcook to keep it juicy.

Rest

Transfer chicken to a plate and loosely tent with foil. Let rest 5 minutes to allow juices to redistribute, then slice crosswise into 1/4- to 1/2-inch slices for the sandwich.

Prepare vegetables and toast rolls

While chicken rests, slice the tomato into 1/4-inch rounds and thinly slice the red onion. Halve the sandwich rolls and lightly butter cut sides with 1 tbs butter. Toast buttered cut sides on the grill or in a skillet over medium heat until golden, about 1-2 minutes.

Mix sandwich spread

In a small bowl, combine 4 tsp mayonnaise and 1 tsp Dijon mustard (add 1 tsp hot sauce here if using). Spread the mixture evenly on both toasted roll halves.

Assemble

Place a lettuce leaf on the bottom half of each roll. Arrange sliced grilled chicken evenly on top, then add a slice of cheddar or Swiss cheese, tomato rounds, and red onion slices. If using avocado, mash or slice and add on top. Add pickles if desired. Top with the other roll half.

Serve

Serve sandwiches immediately while warm. Cut in half if desired and provide extra napkins. Leftover chicken keeps refrigerated for up to 3 days.