This is toastie Grilled Chicken Sandwich Spicy chipotle mayo, bacon, grilled onions, and fresh arugula are an easy 15-minute meal your family will want to repeat. Every bite is juicy, delicious and perfect for lunch or dinner!
Why you'll love this grilled chicken sandwich recipe
This grilled chicken sandwich will be your summer go-to if you're looking for a quick lunch recipe.
- sincere You'll find crusty French bread, juicy chicken and fresh vegetables in every bite.
- Great for leftovers. Add chopped stuffed peppers and roasted turkey, or use focaccia as a base. It is up to you.
- effortlessly Combine it and pop it in the panini press. That's it!
- Preparation-friendly. Double or triple the recipe to prepare lunches for the week.
What you will need
Spring mix of sweet tomatoes and crunchy lettuce keep this sandwich super fresh. Scroll down to the recipe card at the bottom of the post for exact amounts.
- Fried Chicken – Great for sliced rotisserie chicken.
- Chipotle Mayo – Make your own in adobo by mixing 1/2 tablespoon chipotles with 3 tablespoons mayo.
- Brioche Bun – Feel free to use ciabatta, focaccia, or sourdough.
- Rome is back – You can also use heirloom tomatoes.
- onion- Red onion is best.
- bacon – Go for regular or thick cut.
- Arugula – Spring mix, leftover lettuce, baby spinach, or kale are good swaps.
How to Make a Grilled Chicken Sandwich
This sandwich recipe is so easy that you don't even need to toast the bread in advance. Scroll to the bottom of the post for the full recipe card.
- Collect it. Spread 2 tablespoons chipotle mayo inside each bread slice. Keep them both aside. Sprinkle remaining bread slices with 2 tablespoons cheese. Top them with half of the chicken. Add 4 tomato slices, 1/4 cup spring mix salad, bacon and 2 onion slices to each.
- Press it. Place the reserved bread on top of each sandwich half. Place both sandwiches in the panini press. Toast them until the cheese melts and the bread is nice and toasty. Serve and enjoy!
Tips and variations
This crispy grilled chicken sandwich is just as good with juicy turkey, steak or even tofu.
Serving advice
This grilled chicken sandwich is perfect with a side salad and a bowl of soup. try me Broccoli Cheese Soup, Creamy Tuscan White Bean Soupor Classic minestrone. It sank into me Creamy Tomato Basil Soup Also super yummy. For the salad option, go for mine Mason Jar Cobb Salad, Green Goddess Salador Cucumber Tomato Feta Salad.
Proper storage
This grilled sandwich is best the day it's made for the crispiest bread and meltiest cheese.
- Fridge: Store it in an airtight container for up to 2 days. Any longer and the bread will be too soft and break.
- To reheat it: Remove tomatoes and greens before microwaving. Reheat it for a minute or until hot. You can grill on medium-low heat for 5-6 minutes per side.
More easy sandwich recipes
description
This crispy grilled chicken sandwich recipe with creamy chipotle mayo, savory cheese and fresh veggies is a quick lunch.
Grilled Chicken Sandwich
Spicy Mayo:
Spicy Mayo:
- In a small bowl, add mayo and Sriracha. Mix together until well combined. Set aside.
Grilled Chicken Sandwich:
- Heat grill to medium-high heat, about 375°-400°F.
- Season both sides of the chicken breasts with salt and pepper.
- Add chicken breast and chopped onion to grill. Grill chicken for 3-4 minutes per side until internal temperature reaches 165 degrees F. Fry the onion for 3-4 minutes per side until tender and the onion has slight grill marks. Remove the chicken and onions from the grill.
- Add the brioche buns directly to the grill grates and grill for 1 minute to toast them slightly.
- Assemble the sandwich: Add 1 tablespoon of spicy mayo to the buns, then top with arugula, chicken, grilled onion slices, tomatoes and bacon and top bun. Serve!
