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The Ultimate Grilled Chicken Sandwich

The ultimate grilled chicken sandwich features juicy 1/2-inch chicken breasts with melty provolone and a tangy special sauce on toasted brioche. Marinate for 30 minutes, then grill to 165°F for charred grill marks and fast, stackable assembly.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken sandwich components
  • 4 boneless skinless chicken breasts Pounded to 1/2-inch thickness for even grilling.
  • 4 brioche burger buns Toasted.
  • 4 provolone or Swiss cheese slices Use provolone or Swiss; slice to top each chicken breast.
  • 1 cup shredded iceberg lettuce
  • 1 large tomato Sliced.
  • 0.5 red onion Thinly sliced.
Italian lemon marinade
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves Minced.
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Special sauce
  • 0.33 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp lemon juice

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Pound the boneless skinless chicken breasts to an even 1/2-inch thickness, then place them in a shallow dish for marinating.
  2. Whisk the olive oil, lemon juice, minced garlic, Italian seasoning, salt, and black pepper to make the marinade, then pour over the chicken so it’s evenly coated.
  3. Cover and refrigerate the chicken for 30 minutes to marinate, allowing flavor to soak in.
Make the special sauce
  1. Whisk the mayonnaise, Dijon mustard, honey, garlic powder, and lemon juice until smooth.
  2. Refrigerate the special sauce while the chicken grills so it stays thick and scoopable.
Grill and melt the cheese
  1. Preheat the grill to medium-high heat.
  2. Grill the marinated chicken over medium-high heat for 5-6 minutes per side, until grill marks appear and the chicken reaches 165°F.
  3. Top each breast with a provolone or Swiss cheese slice during the last minute of grilling, then close the grill lid to melt the cheese.
Assemble and serve
  1. Spread the special sauce generously on both toasted brioche bun halves.
  2. Build each sandwich by layering the bottom bun, shredded iceberg lettuce, the grilled chicken with melted cheese, sliced tomato, and thinly sliced red onion.
  3. Serve immediately with fries or a salad.

Notes

For best juiciness, pat the chicken dry after marinating (it helps browning) and keep the grill lid closed during the last-minute cheese melt. Store leftover chicken and sauce separately in the refrigerator for up to 3 days; assemble fresh. Freezing: freeze cooked chicken up to 2 months, thaw in the fridge, and reheat until hot. For a lighter option, use low-fat mayonnaise in the special sauce.