Description
This crispy grilled chicken sandwich recipe with creamy chipotle mayo, savory cheese, and fresh veggies is a quick lunch.
Ingredients
Scale
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.Â
- 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!
