Description
A simple, forgiving grilled chicken sandwich recipe featuring juicy pounded chicken breasts, toasted bread, and a creamy, tangy homemade garlic aioli that elevates the flavor to restaurant quality.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning (or dried oregano and basil)
- Kosher salt and freshly cracked black pepper
- ½ cup mayonnaise (Hellmann’s or Duke’s)
- 3–4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon hot sauce (optional, e.g., Sriracha or Cholula)
- 1 tablespoon fresh parsley, chopped
- 4 slices sourdough or brioche bread
- 4 slices provolone or Swiss cheese
- Lettuce (romaine or iceberg)
- Tomato slices
- Red onion rings
Instructions
- Prep the chicken: Let chicken breasts sit at room temperature for 10-15 minutes. Place between plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin.
- Season the chicken: Drizzle with olive oil and rub in. Sprinkle generously with salt, pepper, and Italian seasoning, coating both sides evenly.
- Make the garlic aioli: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, hot sauce (if using), and parsley. Taste and adjust seasoning. Let sit for 10 minutes to allow flavors to meld.
- Grill the chicken: Preheat grill or grill pan to medium-high heat. Lightly oil grates. Cook chicken for 4-5 minutes per side without moving it to create grill marks, until internal temperature reaches 165°F (74°C).
- Rest the chicken: Remove chicken from heat and let rest on a plate or cutting board for at least 5 minutes to redistribute juices.
- Toast the bread: While chicken rests, toast bread slices in a dry skillet or toaster until golden brown and crisp.
- Assemble the sandwich: Spread garlic aioli on both slices of toasted bread. Place cheese on the bottom slice, top with sliced chicken, tomato, red onion, and lettuce. Cover with top slice of bread, press gently, and slice diagonally.
- Serve immediately.
Notes
Pounding the chicken flat ensures even cooking and juiciness. Letting the aioli sit for 10-15 minutes mellows the raw garlic flavor. Do not assemble the sandwich ahead of time as the bread will get soggy. Store chicken and aioli separately in the refrigerator for up to 3-5 days respectively.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3
- Fat: 20
- Carbohydrates: 30
- Fiber: 2
- Protein: 35
Keywords: grilled chicken sandwich, garlic aioli, easy lunch, summer recipes, meal prep, chicken breast recipes, homemade aioli