Grilled Chicken Sandwich
Juicy grilled chicken breast with melted provolone cheese, fresh lettuce, tomato, and red onion on toasted brioche buns with creamy mayo-mustard spread.
Equipment
- Grill
- Meat thermometer
- Shallow dish
- Meat mallet
Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- salt and black pepper to taste
- 4 brioche buns
- 4 slices provolone cheese
- 4 lettuce leaves
- 2 medium tomatoes sliced
- 1 small red onion thinly sliced
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
Instructions
- Pound chicken breasts to even thickness, about 3/4 inch. Place in shallow dish.
- In small bowl, combine olive oil, balsamic vinegar, garlic powder, paprika, oregano, salt, and pepper. Pour over chicken and marinate 30 minutes to 4 hours.
- Preheat grill to medium-high heat. Clean and oil grates. Grill chicken 5-6 minutes per side until internal temperature reaches 165°F. Add cheese during last minute and cover to melt.
- Let chicken rest 5 minutes. Toast buns lightly on grill.
- Mix mayonnaise and Dijon mustard. Assemble sandwiches with lettuce, tomato slices, grilled chicken with cheese, and red onion. Spread mayo mixture on both bun halves.
Notes
- Pound chicken evenly for consistent cooking
- Marinate up to 24 hours for deeper flavor
- Let chicken rest before slicing to retain juices
- Toast buns to prevent sogginess
- Use meat thermometer for perfect doneness