Grilled Chicken Sandwich (Printable Version)

Juicy grilled chicken breast with fresh vegetables and creamy spread on toasted buns.

# What You Need:

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 - 1/2 tsp salt

06 - 1/2 tsp black pepper

07 - 4 sandwich buns or ciabatta rolls

08 - 4 romaine lettuce leaves

09 - 1 large tomato, sliced

10 - 1/2 red onion, thinly sliced

11 - 4 cheddar cheese slices (optional)

12 - 4 tbsp mayonnaise

13 - 1 tbsp Dijon mustard

14 - 1 tsp lemon juice

15 - 1 tsp chopped fresh parsley (optional)

01 - Preheat grill or grill pan to medium-high heat.

02 - Slice each chicken breast horizontally to create 4 thin cutlets.

03 - Mix olive oil, garlic powder, smoked paprika, salt, and black pepper in a bowl. Coat chicken cutlets evenly with marinade.

04 - Grill chicken for 4-5 minutes per side until internal temperature reaches 165°F and chicken is fully cooked.

05 - Place cheddar cheese slice on each cutlet during last minute of grilling to melt, if using.

06 - Combine mayonnaise, Dijon mustard, lemon juice, and parsley in small bowl to create creamy spread.

07 - Lightly toast sandwich buns on grill, cut side down, for about 1 minute.

08 - Spread creamy sauce on both bun halves. Layer with lettuce, grilled chicken, tomato slices, and red onion. Top with remaining bun half.

09 - Serve immediately.

01 -

The creamy homemade spread elevates everything it touches, turning ordinary ingredients into something restaurant-worthy
You can have these on the table in under 30 minutes without any fancy techniques or equipment

02 -

Letting the chicken rest for a couple minutes after grilling keeps all those juices inside where they belong
Room temperature chicken cooks more evenly than cold straight from the fridge

03 -

Clean your grill grates while they're hot with a wire brush for the best release
Invest in a good instant-read thermometer to take the guesswork out of doneness