If you’re craving a sandwich that takes your taste buds on a delicious adventure, the Grilled Chicken Sandwich with Bacon, Provolone, and Grilled Onions Recipe is exactly what you need. This sandwich beautifully balances juicy, herb-marinated grilled chicken cutlets with smoky bacon, the creamy melt of provolone cheese, and the sweet, caramelized burst of grilled onions—all brought together with a vibrant homemade sauce and nestled inside soft brioche buns. It’s one of those meals that feels like a treat every single time, whether for a weekend lunch or a casual dinner with friends.
Ingredients You’ll Need
Simple ingredients make this grilled chicken sandwich shine, each adding a unique layer of flavor, texture, or color that transforms ordinary to extraordinary. Let’s take a look at what you’ll need:
- Boneless, skinless chicken breasts: Sliced into thin cutlets for quick grilling and perfect tenderness.
- Extra virgin olive oil: Adds a subtle fruitiness and keeps the chicken juicy during grilling.
- Lemon juice: Brings a fresh, tangy brightness that enhances the marinade.
- Garlic: Fresh minced garlic infuses the chicken with aromatic depth.
- Kosher salt: Essential for seasoning and balancing all the flavors.
- Dried thyme: Offers an earthy herbaceous note to the marinade.
- Freshly ground black pepper: Adds gentle heat and complexity.
- Mayonnaise: Forms the creamy base of the tangy BBQ-mustard sauce.
- Barbecue sauce: Injects smoky sweetness into the sandwich.
- Dijon mustard: Gives a subtle kick and complexity to the sauce.
- Provolone cheese slices: Melts perfectly over the grilled chicken to create a creamy layer.
- Red onion: Sliced into rings for grilling, bringing sweet caramelized flavor.
- Brioche buns: Soft, buttery buns that create the perfect sandwich vehicle.
- Lettuce leaves: Add crisp freshness to each bite.
- Cooked bacon slices: Contribute smoky crunch and irresistible saltiness.
How to Make Grilled Chicken Sandwich with Bacon, Provolone, and Grilled Onions Recipe
Step 1: Prepare the Chicken Cutlets
Start by patting your chicken breasts dry, then slice each breast into two thinner cutlets. This helps them cook quickly and evenly on the grill, so you get juicy, tender meat with those irresistible grill marks.
Step 2: Mix and Marinate
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, kosher salt, dried thyme, and black pepper. Toss your chicken cutlets in this marinade, ensuring each piece is well coated. Cover and refrigerate for at least two hours, or up to 24 hours if you have time, to let the flavors fully develop.
Step 3: Prepare the Tangy Sauce
While the chicken marinates, blend mayonnaise, barbecue sauce, and Dijon mustard in a small bowl. This sauce will give the sandwich its unforgettable creamy, smoky, and tangy personality. Refrigerate until you’re ready to assemble the sandwiches.
Step 4: Grill the Chicken with Provolone
Heat your grill or grill pan over medium-high heat and brush the grates with some oil. Grill the chicken cutlets for about 3 minutes per side until cooked through. For the last minute, place a slice of provolone on each cutlet and cover so the cheese melts perfectly. Then remove the chicken from the grill and set aside to rest.
Step 5: Grill the Onion Rings
Brush the grill with a little more oil to prevent sticking, then place the red onion rings on the grill. Cook about 4 minutes on each side until you see beautiful grill marks and the onions have softened and caramelized, intensifying their natural sweetness.
Step 6: Assemble your Sandwich
Slice and toast the brioche buns lightly if you prefer. Spread the luscious sauce on both sides of each bun. Layer on a crispy lettuce leaf, then top it with the grilled chicken cutlet cloaked in melted provolone, followed by smoky bacon halves and sweet grilled onions. Serve immediately, savoring the glorious combination of textures and flavors.
How to Serve Grilled Chicken Sandwich with Bacon, Provolone, and Grilled Onions Recipe
Garnishes
A sprinkle of fresh parsley or a few slices of ripe tomato can brighten up your sandwich even more. Adding a few pickles on the side introduces a tangy crunch that complements the smoky and creamy elements beautifully.
Side Dishes
Pairs wonderfully with crispy seasoned fries, a light coleslaw, or even a fresh garden salad. For a heartier meal, consider roasted sweet potato wedges or a bowl of your favorite soup to warm you up alongside this hearty sandwich.
Creative Ways to Present
Try serving the sandwich open-faced with a drizzle of extra sauce and a sprinkle of microgreens for a fancy touch. You can also cut the sandwich into smaller sliders for a fun party appetizer. Wrapping the halves in parchment paper makes it perfect for a picnic or packed lunch, keeping everything neat and delicious.
Make Ahead and Storage
Storing Leftovers
Keep any leftover grilled chicken and toppings in separate airtight containers in the refrigerator to maintain freshness. Buns should be stored separately in a bread bag or container to prevent sogginess, ensuring your sandwich stays delicious when ready to eat later.
Freezing
The chicken cutlets can be frozen after cooking and cooling, stored in freezer-safe bags or containers for up to 2 months. It’s best to freeze the sauce and grilled onions separately to preserve texture and flavor. Buns generally do not freeze well but can be toasted fresh when needed.
Reheating
Reheat the chicken gently on a grill pan or in the oven to keep it moist and prevent drying out, then add the provolone slice on top to melt again. Warm the onions separately in a pan. Assemble the sandwich fresh to enjoy the best texture and flavor combination. Avoid microwaving the assembled sandwich as it can make the bread soggy.
FAQs
Can I use other types of cheese instead of provolone?
Absolutely! Swiss, mozzarella, or even cheddar work well. Provolone is just perfect for its mild flavor and meltability, but feel free to experiment with your favorites.
How long can I marinate the chicken?
The flavors develop best if marinated for at least 2 hours, but you can keep the chicken in the marinade for up to 24 hours. Just be sure to refrigerate it during that time.
Is it possible to make this sandwich gluten-free?
Yes! Simply swap out the brioche buns for your favorite gluten-free bread or buns. The rest of the ingredients are naturally gluten-free.
Can I cook the chicken indoors if I don’t have a grill?
No grill? No problem! Use a grill pan on the stovetop or cook the chicken under a broiler, flipping once. The goal is to get those lovely char marks and juicy texture, which these methods can also achieve.
What can I substitute for lettuce if I want something different?
You can use spinach, arugula, or even thin slices of cucumber for a fresh crunch. Each option adds its own refreshing note to balance the sandwich.
Final Thoughts
The Grilled Chicken Sandwich with Bacon, Provolone, and Grilled Onions Recipe is truly a celebration of simple ingredients elevated to extraordinary heights. Every bite delivers a harmony of smoky, tangy, creamy, and sweet elements that feel cozy and indulgent all at once. I can’t wait for you to try this recipe—it might just become your new go-to for a flavorful, satisfying meal that you’ll want to share and savor again and again.
Print
Grilled Chicken Sandwich with Bacon, Provolone, and Grilled Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes (including minimum marination)
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Description
This delicious Grilled Chicken Sandwich recipe features juicy marinated chicken breasts grilled to perfection and topped with melted provolone cheese, crispy bacon, grilled onions, fresh lettuce, and a tangy barbecue mayo sauce, all served on soft brioche buns. Perfect for a satisfying lunch or casual dinner, this easy-to-make sandwich combines smoky, savory, and fresh flavors for a crowd-pleasing meal.
Ingredients
Chicken Marinade
- 2 boneless, skinless chicken breasts
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice (from 1 lemon)
- 2 cloves garlic, minced
- 1¼ teaspoons kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
Sauce
- ½ cup mayonnaise
- ¼ cup barbecue sauce
- 1 tablespoon Dijon mustard
Sandwich Toppings and Assembly
- 8 slices provolone cheese
- 1 red onion (cut into rings)
- 4 brioche buns
- 4 pieces lettuce
- 4 slices cooked bacon (halved)
Instructions
- Prepare Chicken Cutlets: Pat the chicken breasts dry and slice each breast into two thinner cutlets to ensure even cooking and quicker grilling.
- Make the Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, kosher salt, dried thyme, and black pepper. Add the chicken cutlets and toss well to coat all pieces evenly.
- Marinate: Cover the bowl and refrigerate the chicken for at least 2 hours and up to 24 hours to allow the flavors to penetrate the meat.
- Prepare the Sauce: In a small bowl, combine mayonnaise, barbecue sauce, and Dijon mustard. Stir until smooth and refrigerate until ready to use.
- Preheat the Grill: Heat a grill or grill pan over medium-high heat. Lightly brush the grill surface with oil to prevent sticking.
- Grill the Chicken: Place the marinated chicken on the grill and cook for about 3 minutes on each side until fully cooked. In the last minute of grilling, place a slice of provolone cheese on each chicken piece, cover, and cook until the cheese melts. Remove from the grill and set aside.
- Grill the Onions: Re-brush the grill with oil and grill the red onion rings on each side for about 4 minutes until they have nice grill marks and are tender.
- Assemble the Sandwiches: Spread the prepared barbecue mayo sauce on both sides of the brioche buns. Layer with lettuce, grilled chicken with melted cheese, cooked bacon halves, and grilled onions. Serve immediately for the best taste.
Notes
- Marinating the chicken longer (up to 24 hours) enhances flavor and tenderness.
- If you do not have a grill, a grill pan or skillet on the stovetop works well as an alternative.
- You can substitute provolone cheese with mozzarella or cheddar if preferred.
- For extra heat, add sliced jalapeños or a dash of hot sauce to the barbecue mayo.
- Leftover grilled chicken can be stored refrigerated for up to 3 days and used in wraps or salads.
