Grilled Chicken Sandwich
A grilled chicken breast sandwich — pounded thin for even cooking, seasoned heavily, and served on a toasted bun with the standard fixings. The simpler cousin of the fried chicken sandwich, with less mess and arguably better flavor when done right.
Prep Time
19 min
Cook Time
21 min
Servings
2
Calories
459 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken250 g
- Bread1 slices
- Lettuce1 cups
- Mayo1 ½ tbsp
- Cheese½ cup
- Tomato1 medium
- Onion½ medium
- Mayonnaise1 ½ tbsp
- Salt½ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chicken250 g
- Bread1 slices
- Lettuce1 cups
- Mayo1.5 tbsp
- Cheese0.5 cup
- Tomato1 medium
- Onion0.5 medium
- Mayonnaise1.5 tbsp
- Salt0.5 tsp
Instructions
- 1
Pound 2 chicken breasts to ½-inch thickness between sheets of plastic wrap. This is the most important step — uneven thickness gives you raw centers or dry edges.
- 2
Marinate: ¼ cup olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon paprika, 1 teaspoon dried oregano, 1.5 teaspoons salt, ½ teaspoon black pepper. Toss with the chicken, refrigerate at least 30 minutes (2 hours is better).
- 3
Heat a grill pan or cast iron skillet over medium-high until smoking. Wipe excess marinade off the chicken (saves smoking) and place on the hot pan. Cook 4 minutes per side, getting clear grill marks if using a grill pan.
- 4
Pull the chicken at 165°F internal. Rest on a board for 3 minutes — slicing or biting into hot chicken releases all the juice.
- 5
Toast 2 brioche buns or sandwich rolls. Spread the bottom with 2 tablespoons of mayo mixed with 1 teaspoon of Dijon mustard.
- 6
Build: bottom bun, butter lettuce leaf, 2 slices of tomato (salted), the chicken breast, a slice of cheese (provolone or Swiss melts beautifully against the warm chicken), and the top bun. Eat immediately.
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💡 Expert Tips
- 1.Pound the chicken evenly. ½-inch is the magic thickness — cooks in 8 minutes, fits the bun shape perfectly.
- 2.Marinate at least 30 minutes. Anything less and the marinade only flavors the surface. 2 hours is even better.
- 3.Rest before slicing/biting. Three minutes makes a noticeable difference in juiciness.
- 4.Cheese on warm chicken. The residual heat melts the cheese perfectly. Add cheese in the last 30 seconds of grilling for maximum melt.
🔬 Why It Works
A great grilled chicken sandwich balances multiple elements: the savory char of properly grilled chicken, the cool crisp lettuce and tomato, the rich mayo-mustard spread, the soft toasted bun. Pounding the chicken thin is the structural decision that makes everything else work — uneven chicken can't be cooked perfectly. The marinade adds flavor through the meat (not just on top); the rest preserves the juiciness; the cheese binds everything together with melt.
Frequently Asked Questions
Can I use chicken thighs?▾
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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