Who doesn’t love a good Grilled Chicken Sandwich? My husband is a lover of sandwiches, he could probably eat a sandwich for every meal. Me, I could take it or leave it. But, I must admit that I am becoming fan. Especially after making this Grilled Chicken Sandwich.
This ain’t your run of the mill Grilled Chicken Sandwich. This Grilled Chicken Sandwich is amped up with some homemade Chipotle Pepper Mayo and then thrown onto a panini press to smoosh all the yummy flavors together for one awesome bite! It is definitely going on my list of top panini recipes or sandwiches. 🙂 I hope you enjoy.
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Ok, to get started on the sandwich, thinly slice 6 oz. of pre-grilled chicken.
Slice one loaf of french bread in half and then in half again to create a top and bottom half.
Spread 2 T. of chipotle pepper mayo on the bottom part of each half.
Place 2 T. of monterrey jack cheese onto the chipotle pepper half and then top with 3 oz. of sliced grilled chicken.
Next, top each half with 4 slices of roma tomato and 1/4 cup of spring salad mix.
Put the top on and place in panini press {or on a griddle pan} until cheese is melted and bread has grill marks.
Serve it up and eat!
PrintGrilled Chicken Sandwich
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Chicken
- Method: Grill
- Cuisine: American
Description
This crispy grilled chicken sandwich recipe with creamy chipotle mayo, savory cheese, and fresh veggies is a quick lunch.
Ingredients
Grilled Chicken Sandwich
- 4 thinly sliced boneless skinless chicken breast
- salt and pepper to season
- 4 brioche buns
- 1 roma tomato, sliced {8 slices}
- 1/2 cup of arugula
- 4 slices of bacon, cooked
- 1 red onion, sliced into thick rings
Spicy Mayo:
- 4 tablespoons of mayo
- 3 teaspoons sriracha
Instructions
Spicy Mayo:
- To a small bowl, add mayo and sriracha. Mix together until well combined. Set aside.
Grilled Chicken Sandwich:
- Heat grill to medium high heat, around 375°-400°F.
- Season both sides of chicken breast with salt and pepper.
- Add chicken breast and sliced onions to grill. Grill chicken for 3-4 minutes per side, until internal temperature reached 165°F. Grill onions for 3-4 minutes per side until tender and onions have slight grill marks. Remove chicken and onions from the grill.
- Add brioche buns directly onto grill grates and grill for 1 minute so they are slightly toasted.
- Assemble Sandwiches: Add 1 tablespoon of spicy mayo to the buns, then arugula, chicken, grilled onion slices, tomato and finish with bacon and the top bun. Serve!