Cheesy Grilled Chicken Sandwich (Printable version)
Juicy grilled chicken with melted cheese, fresh veggies, and tangy sauce on toasted bread. Ready in 30 minutes.
# 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
→ Toppings
09 - 4 romaine lettuce leaves
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:
01 - Preheat grill or grill pan to medium-high heat, approximately 375-400°F.
02 - Slice chicken breasts horizontally to create four thinner cutlets. Pat dry with paper towels.
03 - Combine olive oil, garlic powder, smoked paprika, salt, and black pepper in a small bowl. Rub mixture evenly over all chicken pieces.
04 - Place chicken on preheated grill. Cook 4-5 minutes per side until internal temperature reaches 165°F and chicken is no longer pink in center.
05 - Place a cheese slice on each chicken piece during the last minute of cooking. Cover grill or tent with foil for 1 minute until cheese is melted and bubbly.
06 - Toast sandwich rolls on grill or in toaster until lightly golden brown and crisp, about 1-2 minutes.
07 - Whisk together mayonnaise, Dijon mustard, and lemon juice in a small bowl until smooth and well combined.
08 - Spread sauce evenly on both halves of each toasted roll. Layer bottom half with lettuce, tomato slices, cheesy chicken, and red onion. Top with remaining roll half and serve immediately.
# Expert Advice:
01 -
- Everything happens in under 30 minutes, which means you can have a real dinner even on hectic weeknights
- The homemade sauce takes literally two minutes but makes these taste like something from a specialty sandwich shop
02 -
- Do not skip patting the chicken dry, or the spices will not stick and you will end up with a weird, patchy seasoning situation
- Letting the cheese melt with the grill covered is the difference between cheese sitting on top and cheese actually melting into every nook and cranny
03 -
- Let the chicken rest for a couple of minutes after grilling so the juices redistribute instead of running out the first time you bite into it
- Spread a little extra sauce on the top bun so every bite gets that tangy creaminess