Cheesy Grilled Chicken Sandwich (Printable Version)

Juicy seasoned chicken grilled with melting cheese, fresh vegetables, and zesty sauce on warm toasted bread.

# What You 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 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Bread & Cheese

07 - 4 sandwich rolls or ciabatta buns
08 - 4 slices cheddar cheese

→ Toppings

09 - 4 leaves romaine lettuce
10 - 2 medium tomatoes, sliced
11 - 1/2 small red onion, thinly sliced

→ Sauce

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

# Directions:

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 black pepper in small bowl. Rub mixture evenly over all chicken pieces.
04 - Grill chicken 4 to 5 minutes per side until fully cooked, reaching internal temperature of 165°F.
05 - Place cheese slice on each chicken piece during final minute. Cover grill or tent with foil 1 minute until melted.
06 - Toast sandwich rolls on grill or in toaster until lightly golden and crisp.
07 - Whisk together mayonnaise, Dijon mustard, and lemon juice in small bowl until smooth.
08 - Spread sauce on both bun halves. Layer lettuce, tomato slices, cheesy chicken, and red onion. Close sandwiches and serve immediately.

# Expert Tips:

01 -
  • The melted cheese and warm chicken against crisp cool vegetables creates that perfect hot cold contrast that makes sandwiches unforgettable
  • These come together in under 30 minutes but taste like something from a really good diner
02 -
  • Dont skip patting the chicken dry before seasoning or the spices wont stick properly and you will lose all that flavor on the grill
  • Let the chicken rest for just a couple minutes after grilling so the juices redistribute instead of running out onto your bun
03 -
  • Use a meat thermometer to check doneness instead of cutting into the chicken and losing all those precious juices
  • Let the grill recover for a minute between flips so you get those gorgeous sear marks every time

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