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Grilled Chicken Sandwich with Fresh Summer Toppings
Jessica

Grilled Chicken Sandwich

Juicy grilled chicken with smoky spices, crisp lettuce, ripe tomato, red onion, and a creamy honey mustard sauce on a toasted bun.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard for the marinade
  • 2 cloves garlic finely grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 brioche or whole wheat sandwich buns
  • 4 leaves lettuce washed and dried
  • 1 large ripe tomato sliced
  • 1/2 small red onion thinly sliced
  • 1/2 cup mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard for the sauce
  • 1 teaspoon apple cider vinegar

Equipment

  • Outdoor grill or grill pan
  • Meat mallet
  • Mixing bowl
  • Instant-read thermometer
  • Tongs

Method
 

  1. Pound the chicken between sheets of parchment until evenly 1/2 inch thick.
  2. Make the marinade by whisking olive oil, lime juice, mustard, garlic, paprika, cumin, chili powder, salt, and pepper.
  3. Marinate the chicken for at least 30 minutes and up to 4 hours in the refrigerator.
  4. Mix the sauce with mayonnaise, honey, Dijon mustard, and apple cider vinegar.
  5. Grill the chicken for 5 to 7 minutes per side, or until the thickest part reaches 165°F.
  6. Rest the chicken for 5 minutes while lightly toasting the buns.
  7. Assemble the sandwiches with sauce, lettuce, chicken, tomato, and red onion.

Notes

  • Pound the chicken evenly so it cooks at the same rate.
  • Do not skip the resting time, which helps preserve the juices.
  • Keep leftover chicken refrigerated in a covered container for up to three days.