Grilled Chicken Sandwich (Printable)

Tender spiced chicken grilled to perfection, topped with fresh vegetables and zesty creamy spread on a warm toasted bun.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - ½ tsp salt
06 - ½ tsp black pepper

→ Sandwich Components

07 - 4 sandwich buns or ciabatta rolls
08 - 4 leaves romaine lettuce
09 - 1 large tomato, sliced
10 - ½ red onion, thinly sliced
11 - 4 slices cheddar cheese (optional)

→ Creamy Spread

12 - 4 tbsp mayonnaise
13 - 1 tbsp Dijon mustard
14 - 1 tsp lemon juice
15 - 1 tsp chopped fresh parsley (optional)

# How To Make It:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Slice each chicken breast in half horizontally to make 4 thin cutlets.
03 - In a bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper. Coat chicken cutlets evenly with the marinade.
04 - Grill chicken for 4–5 minutes per side, or until internal temperature reaches 165°F and chicken is cooked through.
05 - During the last minute of grilling, place a slice of cheddar cheese on each cutlet to melt (if using).
06 - In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, and parsley to make the creamy spread.
07 - Lightly toast the sandwich buns on the grill, cut side down, for about 1 minute.
08 - Spread the creamy sauce on both bun halves. Layer with lettuce, grilled chicken, tomato slices, and red onion. Top with the other half of the bun.
09 - Serve immediately.

# Expert Tips:

01 -
  • Ready in thirty minutes flat which is a lifesaver on hectic weeknights
  • The homemade creamy spread elevates everything you thought you knew about chicken sandwiches
  • Perfect for feeding a crowd without spending hours in the kitchen
02 -
  • Let the chicken rest for a few minutes after grilling so the juices redistribute instead of running out onto the bun
  • Toast buns cut side down only to prevent them from becoming too hard to bite through
  • The spice rub can be doubled and stored for up to a month to make future prep even faster
03 -
  • Pound chicken to even thickness before grilling for uniform cooking every time
  • Let the grill get fully hot before adding chicken to get those restaurant quality sear marks

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