Grilled Chicken Sandwich Recipe

Prepare and pound

If the chicken breasts are thick, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2-inch thick for even grilling.

Make marinade

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Stir or shake to emulsify.

Marinate chicken

Add the chicken breasts to the bowl or bag and coat thoroughly. Refrigerate and marinate for at least 20 minutes and up to 2 hours. If short on time, allow 20–30 minutes at room temperature.

Preheat grill or pan

Preheat an outdoor grill or a grill pan/skillet over medium-high heat (about 400°F / 200°C). Lightly oil the grate or brush a little oil on the pan to prevent sticking.

Grill chicken

Remove chicken from marinade and let excess drip off. Grill for about 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Avoid pressing the chicken while cooking.

Rest

Transfer grilled chicken to a plate and let rest 5 minutes to retain juices. If adding cheese, place slices on chicken during the last minute of grilling and cover with a lid or tent with foil to melt.

Toast buns

Spread softened butter evenly on the cut faces of the buns. Toast on the grill or in a skillet, buttered side down, for 1–2 minutes until golden and slightly crisp.

Make sauce

In a small bowl combine 2 tbs mayonnaise and 1 tsp Dijon mustard. Stir until smooth. Taste and adjust seasoning with a pinch of salt if desired.

Assemble sandwich

Spread a layer of the mayo-mustard sauce on the bottom bun. Place lettuce leaves on the sauce, then the grilled chicken breast (with melted cheese if used). Top the chicken with tomato slices and a few thin rings of red onion. Add pickles if using.

Finish and serve

Spread a thin layer of mayo-mustard on the top bun (or a little butter if preferred). Close the sandwich, press gently, slice in half if desired, and serve immediately with optional hot sauce or a sprinkle of smoked paprika.

For extra flavor, drizzle a few drops of hot sauce on the tomato or sprinkle smoked paprika over the mayo before closing. Serve with extra pickles on the side.