Entrée: United States – Grilled Chicken Sandwich

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 50 min

Ingredients

2 large boneless, skinless chicken breasts (about 1 to 1 1 / 4 lb / 450 to 570 g total), halved horizontally to make 4 cutlets
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice or apple cider vinegar
2 tsp Dijon mustard
1 tsp honey
2 garlic cloves, minced
1 tsp smoked paprika
1 / 2 tsp ground cumin (optional)
1 / 2 tsp onion powder
1 / 4 tsp cayenne pepper or red pepper flakes (optional)
1 tsp kosher salt
1 / 2 tsp freshly ground black pepper
4 sandwich buns or brioche rolls, split
1 tbsp (15 ml) melted butter or neutral oil (for toasting buns)
4 slices cheddar, provolone, or pepper jack cheese
4 leaves romaine or butter lettuce
1 large tomato, sliced
1 / 2 small red onion, thinly sliced
8 pickle slices
1 / 4 cup (60 ml) mayonnaise
1 tbsp (15 ml) Dijon mustard (for sauce)
1 to 2 tsp hot sauce or sriracha (optional)

Instructions

Prep the chicken: Halve the chicken breasts horizontally to make 4 thin cutlets, then pound to an even 1/2 inch thickness. Pat dry with paper towels.
Make the marinade: In a bowl, whisk together the olive oil, lemon juice, 2 teaspoons Dijon mustard, honey, minced garlic, smoked paprika, cumin (if using), onion powder, cayenne (if using), kosher salt, and black pepper.
Marinate: Add the chicken to the marinade and coat well. Marinate 20 to 30 minutes at room temperature, or up to 8 hours refrigerated. If refrigerated, let the chicken sit at room temperature for 15 minutes before grilling.
Preheat the grill: Clean and oil the grates, then heat to medium-high (about 400 to 450 F). For indoors, heat a grill pan over medium-high and oil lightly.
Toast the buns: Brush cut sides of the buns with melted butter or oil. Grill cut-side down until golden, 30 to 60 seconds. Set aside.
Grill the chicken: Let excess marinade drip off. Grill the cutlets 3 to 4 minutes per side, or until lightly charred and the internal temperature reaches 165 F (74 C). In the last 30 to 60 seconds, top each cutlet with a slice of cheese and cover to melt.
Make the sauce: Stir together the mayonnaise, 1 tablespoon Dijon mustard, and hot sauce (if using).
Assemble: Spread the sauce on the toasted buns. Layer with lettuce, the cheesy chicken, tomato slices, red onion, and pickles. Cap with the top bun.
Rest and serve: Let the sandwiches sit 2 minutes so the juices settle, then serve warm.