Go Back

Grilled Chicken Sandwich

A delightful treat that combines juicy, tender chicken with a crispy toasted sourdough exterior, creating a flavor-packed meal perfect for summer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts The star of the show, juicy and tender.
  • 1 tablespoon 1 tablespoon olive oil Helps to create a perfect sear on the chicken.
  • 1/2 teaspoon 1/2 teaspoon paprika Introduces a mild smokiness.
  • Salt to taste Salt to taste Essential seasoning for flavor.
  • Black pepper to taste Black pepper to taste Essential seasoning for flavor.
  • 1/4 teaspoon 1/4 teaspoon chili flakes (optional) A dash of heat for spice lovers.
For the Toast and Spread
  • 4 slices 4 slices thick-cut sourdough bread Golden and crusty, providing a delightful texture.
  • 2 tablespoons 2 tablespoons unsalted butter Adds richness to the bread.
  • 1 clove 1 clove garlic, minced For aromatic depth.
  • 1 tablespoon 1 tablespoon chopped fresh parsley A fresh herb that brightens the flavors.
  • 2 tablespoons 2 tablespoons mayonnaise Adds creaminess.
  • 1 teaspoon 1 teaspoon Dijon mustard For a tangy kick.
  • 1/2 teaspoon 1/2 teaspoon lemon juice Brightens the flavors.
For the Assembly
  • 2 large 2 large vine-ripened tomatoes, sliced Juicy and sweet, providing freshness.
  • 4 large leaves 4 large romaine or butter lettuce leaves Crisp and refreshing.

Method
 

Preparation
  1. Slice the chicken breasts horizontally to create four thin cutlets. Rub each cutlet with olive oil, paprika, salt, pepper, and optional chili flakes. Let them rest for about 10 minutes.
Grilling
  1. Preheat your grill over medium-high heat. Place the marinated chicken on the grill and cook for 3–4 minutes per side, or until thoroughly cooked.
Making Garlic Butter Toast
  1. In a saucepan, melt butter with the minced garlic and parsley. Brush both sides of sourdough slices with this mixture. Toast the bread slices in a skillet over medium heat until golden and crispy.
Preparing the Spread
  1. Mix together mayonnaise, Dijon mustard, and lemon juice in a bowl.
Assembly
  1. Spread the mayo mixture on each slice of toasted bread. Layer the grilled chicken cutlet, lettuce, and tomato slices, then top with another slice of bread.

Notes

For extra flavor, marinate the chicken overnight. Optional toppings include avocado or crispy bacon. Ensure your grill is pre-heated for best results.