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
Scale
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.
