Grilled Chicken Sandwich

5 from 2 votes

Grilled chicken sandwiches are fast, easy and perfect for summer grilling. Serve on sandwich buns with your favorite spreads and toppings.

Prep Time10

Cook Time10

Total Time20

Course: Lunch or Dinner

Cuisine: American, Grilled

Servings: sandwiches

6 small boneless skinless chicken breasts or 3 large, slice in half or pounded thin
¼ cup olive oil
3 tablespoons Italian seasoning blend
1 teaspoon salt
½ teaspoon black ground pepper
6 slices mozzarella cheese
6 brioche or sesame buns
½ cup mayonnaise
6 green leaf lettuce leaves
6 tomato slices

Prepare your grill for medium direct heat. (Approximately 350 degrees)
Use a meat tenderizer/mallet and pound the chicken until it is even in thickness and about ½-¾ inch thick. If you are using large chicken breasts, you should be able to cut them in half. Use your bun as a sizing guide.
Brush the chicken breasts with oil and season with salt, pepper and italian seasoning on both sides.
Place on the preheated grill and cook for about 8-10 minutes, turning once halfway through cooking. Check for doneness and continue cooking until the internal temperature reaches 165 degrees.
Remove the chicken from the grill and place the mozzarella on top.
Prepare each bottom half of the bun with mayonnaise, lettuce and tomato then top with the chicken and bun.

For even juicier chicken, try marinating the chicken in my Grilled Chicken Marinade or a bottled salad dressing.
Make ahead: Prep the chicken and the topping and refrigerate for up to 24 hours before grilling. You can even grill the chicken ahead of time and serve cold or reheat for a few minutes in the oven.
Storing leftovers: Keep leftover chicken in an airtight container in the fridge. It will stay fresh for 3-4 days, and you can use the leftovers for another sandwich or for wraps, tacos or salads.
Nutritional information is provided as a courtesy. Any adaptations to this recipe with change the value.
Use any bun/bread you like, and any topping you like.

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