Description
Grilled Chicken Sandwich Recipe
Ingredients
Chicken breast
Olive oil
Garlic powder
Paprika
Salt and pepper
Fresh thyme
Sourdough or ciabatta
Butter
Lettuce
and tomato
Instructions
Season the chicken and grill until golden.
Toast the bread with butter on each side.
Layer lettuce, tomato, grilled chicken, and sauce.
Perfect for lunch or a quick dinner option.
#SandwichGoals
Step-by-Step Guide
1. Prepare the Chicken: Pound a boneless, skinless chicken breast to an even thickness (about 1/2 inch) for uniform cooking. Pat it dry with a paper towel.
2. Season Generously: Drizzle the chicken with olive oil. Rub in a mixture of garlic powder, paprika, salt, black pepper, and fresh thyme leaves. Let it marinate for 15-30 minutes.
3. Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is golden with grill marks. Let it rest for 5 minutes before slicing.
4. Toast the Bread: While the chicken rests, spread butter on slices of sourdough or ciabatta. Toast them in a pan or on the grill until golden and crisp.
5. Assemble the Sandwich: Spread your chosen sauce (e.g., aioli, pesto mayo) on the toasted bread. Layer crisp lettuce, sliced tomato, and the sliced grilled chicken. Top with the second piece of bread, press gently, and serve immediately.
Serving Suggestions
Elevate your sandwich with complementary sides and toppings. Serve with a simple green salad, crispy sweet potato fries, or a cold pasta salad. For extra flavor, add toppings like caramelized onions, avocado slices, crispy bacon, or a slice of sharp cheddar cheese. A garlic aioli, chipotle mayo, or basil pesto makes an excellent sauce alternative.
How-to Summary
To make a grilled chicken sandwich, season and grill a chicken breast until cooked through. Toast buttered sourdough or ciabatta bread. Assemble by layering lettuce, tomato, the sliced chicken, and your favorite sauce on the toasted bread.
Frequently Asked Questions
Can I bake the chicken instead of grilling it?
Yes. Bake the seasoned chicken breast at 400°F (200°C) for 20-25 minutes, or until it reaches 165°F internally.
How can I prevent dry chicken?
Avoid overcooking by using a meat thermometer. Letting the chicken rest after cooking allows juices to redistribute, keeping it moist.
What are the best bread choices?
Sturdy, crusty breads like ciabatta, sourdough, or brioche hold up well to the juicy chicken and toppings without getting soggy.
Can I prepare the chicken ahead of time?
Absolutely. Grill and slice the chicken, store it in an airtight container in the fridge for up to 3 days, and reheat gently before assembling.
What’s a good marinade for more flavor?
For a deeper flavor, marinate the chicken for 1-2 hours in olive oil, lemon juice, minced garlic, and herbs like thyme and rosemary.
Common Mistakes to Avoid
- Skipping the Pound: Not pounding the chicken leads to uneven cooking—thick parts stay undercooked while thin parts dry out.
- Overcooking the Chicken: Rely on a meat thermometer. Cooking past 165°F will result in a tough, dry texture.
- Using Soggy Bread: Toasting the bread is crucial. It creates a barrier against moisture from the fillings, preventing a soggy sandwich.
- Assembling Too Early: Assemble the sandwich just before serving to maintain the integrity of the toasted bread and crisp lettuce.
Conclusion
This grilled chicken sandwich recipe is a versatile classic that combines simple, flavorful ingredients with straightforward technique. By following the detailed steps and avoiding common pitfalls, you can consistently create a delicious, satisfying meal perfect for any occasion. The possibilities for customization with different sauces, cheeses, and toppings make it a recipe you’ll return to again and again. Enjoy your homemade #SandwichGoals creation!
