Grilled Chicken Sandwich

Name: Grilled Chicken Sandwich
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken breast (boneless, skinless, about 4 fillets); 2 tbsp olive oil (for brushing chicken); 0.5 tsp salt (for seasoning chicken); 1 pinch black pepper (freshly ground); 1 pinch garlic powder; 1 pinch paprika; 8 slices sourdough bread (or whole wheat bread); 1 tbsp butter (softened, for toasting bread); 3 tbsp mayonnaise; 1 tbsp mustard (dijon or yellow mustard); 1 tsp honey; 4 pcs lettuce (large leaves, washed and dried); 1 pcs tomato (large, sliced into 8 rounds); 1 pcs red onion (small, thinly sliced)

RATING

4.6/5(163)

TASTE SCORE

9/10

Juicy, perfectly grilled chicken breast layered with crisp lettuce, ripe tomato, and a tangy honey-mustard spread on toasted bread. This classic American deli-style sandwich comes together in under 30 minutes and tastes better than anything from a drive-thru.

PREP

10m

COOK

12m

SERVES

1 PIECE

724 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Pound the chicken breasts to even thickness.
1.Place chicken breasts between two sheets of plastic wrap.
2.Using a meat mallet, pound to an even ½-inch thickness.
3.Pat dry with paper towels.
TIPEven thickness ensures every part of the breast cooks at the same rate — no dry edges or raw centers.
prep · ~1 min
Season the chicken.
1.Brush both sides of each breast with olive oil.
2.Mix salt, black pepper, garlic powder, and paprika in a small bowl.
3.Sprinkle the seasoning mix evenly over both sides of the chicken.
prep · ~1 min
Make the honey-mustard spread.
In a small bowl, stir together mayonnaise, mustard, and honey until smooth. Set aside.
grill · ~11 min
Grill the chicken breasts.
1.Heat a grill pan over medium-high heat until hot.
2.Place chicken on the grill and cook 5-6 minutes on the first side.
3.Flip and cook another 4-5 minutes until the internal temperature reaches 165°F (74°C).
4.Transfer to a plate and let rest 3 minutes.
TIPDon't move the chicken for the first 3 minutes — it releases naturally when a good sear forms.
other · ~2 min
Toast the bread.
Spread a thin layer of butter on one side of each bread slice. Toast buttered-side down in a clean pan over medium heat until golden and crisp, about 2 minutes.
assemble · ~2 min
Assemble the sandwiches.
1.Spread the honey-mustard mix on the untoasted side of 4 bread slices.
2.Layer lettuce on top of the spread.
3.Place a grilled chicken breast on the lettuce.
4.Add 2 tomato slices and a few onion rings.
5.Top with the remaining toasted bread slices.
garnish · ~1 min
Slice and serve.
1.Cut each sandwich in half diagonally.
2.Serve immediately with chips or a side salad.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pound chicken to an even ½-inch thickness for uniform cooking and tenderness.
2
Pat the chicken dry before seasoning to help the oil and spices adhere better.
3
Let the chicken rest 3 minutes after grilling to reabsorb juices before slicing.
4
Use a grill pan or outdoor grill preheated to medium-high for distinct char marks.
5
Toast the bread in butter until golden to create a barrier against sogginess.
6
Wash and thoroughly dry lettuce to prevent the sandwich from becoming watery.

RECIPE VARIATIONS