Cheesy Grilled Chicken Sandwich (Printable)

Juicy grilled chicken with melted cheese, fresh vegetables, and zesty sauce on warm toasted bread.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper

→ Bread & Cheese

07 - 4 sandwich rolls or ciabatta buns
08 - 4 slices cheddar cheese (or Swiss, provolone as desired)

→ Toppings

09 - 4 leaves romaine lettuce
10 - 2 medium tomatoes, sliced
11 - ½ small red onion, thinly sliced

→ Sauce

12 - 4 tablespoons mayonnaise
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon lemon juice

# How to Prepare:

01 - Preheat the grill or grill pan to medium-high heat.
02 - Slice chicken breasts in half horizontally to create four thinner pieces. Pat dry.
03 - In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub mixture evenly over the chicken pieces.
04 - Grill chicken for 4–5 minutes per side, or until fully cooked (internal temperature reaches 165°F/74°C).
05 - In the last minute of grilling, place a cheese slice on each chicken piece. Cover grill or tent with foil for 1 minute to melt cheese.
06 - While chicken cooks, toast sandwich rolls on the grill or in a toaster until lightly browned.
07 - In a small bowl, combine mayonnaise, Dijon mustard, and lemon juice for the sauce.
08 - Spread the sauce on both halves of each roll. Layer with lettuce, sliced tomato, cheesy grilled chicken, and red onion. Close the sandwich and serve warm.

# Expert Advice:

01 -
  • The secret sauce transforms ordinary ingredients into something extraordinary
  • Perfect for feeding hungry people without spending hours in the kitchen
02 -
  • Dry chicken equals tough chicken so pat those pieces thoroughly before seasoning
  • Let the cheese melt undisturbed or it will slide right off the chicken
03 -
  • Let the chicken rest for 2 minutes after grilling so the juices redistribute
  • Slice the onions paper-thin so they do not overpower the delicate sauce

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