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The Ultimate Grilled Chicken Sandwich

The ultimate grilled chicken sandwich with a lemon-garlic marinade, melty provolone, and a tangy honey Dijon special sauce. Juicy 1/2-inch chicken breasts are grilled fast until 165°F, then stacked with crunchy lettuce and tomato on toasted brioche buns.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sandwich
  • 4 boneless skinless chicken breasts Pounded to an even 1/2-inch thickness.
  • 4 brioche burger buns Toasted.
  • 4 provolone or Swiss cheese Sliced, for melting on the chicken.
  • 1 cup shredded iceberg lettuce For the crunch layer.
  • 1 large tomato Sliced.
  • 0.5 red onion Thinly sliced.
For marinade
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 garlic Minced.
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For 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 and make the sauces
  1. Pound the chicken breasts to an even 1/2-inch thickness, then place them in the marinade. Marinate for 30 minutes, and keep the chicken covered while it rests.
  2. Whisk the special sauce ingredients together until smooth, then refrigerate while the chicken marinates.
Grill and assemble
  1. Preheat the grill to medium-high heat. Grill the marinated chicken for 5-6 minutes per side until grill marks appear and the chicken reaches 165°F.
  2. In the last minute of grilling, top each chicken breast with a slice of provolone. Close the grill lid to melt the cheese.
  3. Spread the special sauce generously on both toasted bun halves. Keep the sauce layer thick so the sandwich stays moist.
  4. Build the sandwich by stacking bottom bun, lettuce, chicken with melted cheese, tomato, red onion, and the top bun. Serve immediately for best texture.

Notes

For best juiciness, pound the chicken evenly to 1/2-inch so it cooks at the same rate; also let excess marinade drip off before grilling. Store assembled sandwiches in the fridge up to 1 day, but keep sauce and toppings separate if possible for crispness. Refrigerate chicken in a sealed container up to 3 days (freeze raw marinated chicken up to 2 months). For a lighter option, use light mayonnaise or a Greek-yogurt mayo blend for the special sauce while keeping the honey Dijon flavor.