Cheesy Grilled Chicken Sandwich (Print)
Juicy chicken with melted cheese and fresh toppings on toasted bread
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper
→ Bread & Cheese
07 - 4 sandwich rolls or ciabatta buns
08 - 4 slices cheddar cheese (or Swiss, provolone as desired)
→ Toppings
09 - 4 leaves romaine lettuce
10 - 2 medium tomatoes, sliced
11 - ½ small red onion, thinly sliced
→ Sauce
12 - 4 tablespoons mayonnaise
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon lemon juice
# How To Make It:
01 - Preheat the grill or grill pan to medium-high heat.
02 - Slice chicken breasts in half horizontally to create four thinner pieces. Pat dry with paper towels.
03 - In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub mixture evenly over the chicken pieces.
04 - Grill chicken for 4–5 minutes per side, or until fully cooked (internal temperature reaches 165°F/74°C).
05 - In the last minute of grilling, place a cheese slice on each chicken piece. Cover grill or tent with foil for 1 minute to melt cheese.
06 - While chicken cooks, toast sandwich rolls on the grill or in a toaster until lightly browned.
07 - In a small bowl, combine mayonnaise, Dijon mustard, and lemon juice. Mix until smooth.
08 - Spread the sauce on both halves of each roll. Layer with lettuce, sliced tomato, cheesy grilled chicken, and red onion. Close the sandwich and serve warm.
# Expert Tips:
01 -
- Restaurant quality results in just thirty minutes
- The homemade sauce takes seconds and makes everything taste better
02 -
- Let the chicken rest for two minutes after grilling so the juices redistribute
- Dry your lettuce completely or your sandwich will get soggy fast
03 -
- Invest in a good instant read thermometer to never overcook your chicken again
- Let your grill pan get screaming hot before adding the meat for the best crust