Cheesy Grilled Chicken Sandwich (Printable version)

Juicy grilled chicken with melted cheese, crisp veggies, and zesty sauce on toasted bread.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, halved horizontally
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper

→ Bread & Cheese

07 - 4 sandwich rolls or ciabatta buns
08 - 4 slices cheddar cheese (or Swiss, provolone)

→ Toppings

09 - 4 romaine lettuce leaves
10 - 2 medium tomatoes, sliced
11 - ½ small red onion, thinly sliced

→ Sauce

12 - 4 tablespoons mayonnaise
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon lemon juice

# How to Make It:

01 - Preheat grill or grill pan to medium-high heat.
02 - Slice chicken breasts horizontally to create four thinner cutlets. Pat dry with paper towels.
03 - Combine olive oil, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub mixture evenly over all chicken pieces.
04 - Grill chicken for 4 to 5 minutes per side until fully cooked, reaching an internal temperature of 165°F.
05 - Place a cheese slice on each chicken piece during the final minute. Cover grill or tent with foil for 1 minute until cheese melts.
06 - Toast sandwich rolls on the grill or in a toaster until lightly golden and crisp.
07 - Whisk together mayonnaise, Dijon mustard, and lemon juice in a small bowl until smooth.
08 - Spread sauce on both halves of each roll. Layer with lettuce, tomato, cheesy chicken, and red onion. Close sandwiches and serve immediately.

# Expert tips:

01 -
  • The homemade sauce comes together in seconds but tastes like something from a corner deli
  • Everything gets cooked on the grill, even the bread, meaning minimal cleanup afterward
  • These sandwiches satisfy that comfort food craving while still feeling substantial enough for dinner
02 -
  • Slicing the chicken horizontally before grilling is the difference between dry, overcooked meat and juicy, tender sandwich filling
  • Covering the grill with foil during the last minute of cooking creates a mini oven effect that melts the cheese without burning the bottom of the chicken
  • Let the chicken rest for just two minutes after grilling so the juices redistribute instead of running out onto the bread
03 -
  • If the chicken pieces are uneven thickness, pound the thicker parts gently so everything cooks at the same rate
  • Let your grill get fully hot before adding the chicken, or you will steam instead of sear

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