Chicken Sandwich Recipe

Prepare the chicken

If chicken breasts are thick, butterfly them or slice horizontally to make 4 thinner cutlets about 1/2" thick. Pat dry with paper towels.

Season both sides of the chicken cutlets with kosher salt, black pepper, smoked paprika, and garlic powder, rubbing the spices in so they adhere.

Cook the chicken

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and let it shimmer. Add the seasoned chicken cutlets in a single layer (work in batches if needed). Cook 3–4 minutes without moving until a golden crust forms. Flip and cook another 3–4 minutes until the internal temperature reaches 165°F (74°C) and juices run clear. Remove to a plate and rest 5 minutes.

Make the sauce

While the chicken rests, combine mayonnaise, Dijon mustard, and lemon juice in a small bowl. Stir until smooth. Taste and adjust seasoning, adding a pinch of salt, pepper, or a tsp of hot sauce if using.

Prepare produce and buns

Thinly slice the tomato and red onion. Wash and dry lettuce leaves. If toasting buns: spread a thin layer of butter on cut sides and toast in a clean skillet over medium heat or under a broiler until golden, about 1–2 minutes per side for skillet.

Assemble sandwiches

Spread about 1 to 1.5 tbs of the mayonnaise mixture on the bottom half of each bun. Place one cooked chicken cutlet on each bun. Top each cutlet with a slice of cheese if using, then add tomato slices, 2 leaves of lettuce, red onion rings, and pickles if desired. Spread remaining sauce on the top bun and close the sandwich.

Serve immediately while chicken is warm. Cut in half if desired.

Melt cheese (optional)

If using cheese, place a slice on each hot chicken cutlet during the last minute of cooking and cover the skillet with a lid to help it melt.

Spicy variation

Mix 1 tsp hot sauce into the mayonnaise mixture or brush a little hot sauce on the chicken before assembly for a spicy kick.