Grilled Chicken Sandwich
Smoky, spiced grilled chicken with melted cheddar and a herby homemade mayonnaise, all stacked on a toasted roll. A proper sandwich, on the table in 25 minutes.
Pound the thicker end of the chicken breast slightly if it’s uneven, so the whole piece cooks at the same rate instead of the thin end drying out before the thick end catches up. Make the herby mayo first too, and let it sit in the fridge while you prep everything else, a few minutes gives the dill and parsley time to actually flavour it.
The chicken keeps in the fridge for 4 days or freezes well on its own for up to 3 months. Assemble the sandwich fresh though, the bread goes soggy fast once it’s built with the mayo and tomato in there.
Grilled Chicken Sandwich
CHICKEN · DINNER · EASY
A sandwich worth firing up the BBQ for
Pounding the thicker end of the chicken breast levels it out, so every bite cooks through at the same rate instead of ending up with a dry thin end and an underdone thick end.
The herby mayo actually gets better with a few minutes to sit, the dill and parsley need a little time in the fridge to properly flavour it rather than just tasting freshly stirred together.
Toasting the bread cut-side down on the grill for the last minute or two picks up a light char that holds up against the mayo and juices, rather than going soft the second it touches the sandwich.
Grilled Chicken Sandwich
Ingredients
Chicken & Seasoning
- 15 ml Olive Oil
- 2 Chicken Breast Halved
- 12 g Brown Sugar
- 8 g Smoked Paprika
- 8 g Onion Powder
- 8 g Garlic Powder
- 2 g Dried Oregano
- Salt & Pepper
Herby Mayonnaise
- 150 g Mayonnaise
- 10 g Dill Chopped
- 10 g Flat Leaf Parsley Chopped
- Salt & Pepper
Bread and Fillings
- 4 Bread Rolls
- 4 slices Cheddar Cheese
- 2 Tomatoes Sliced
- 4 Leaves Romaine (Cos) Lettuce Washed
- ½ Red Onion Rings
- Sauce or Relish of Choice
Method
- Preheat your charcoal or gas BBQ to direct heat at 240°C (470°F). Alternatively, cook in a pan, oven, or air fryer.
- In a bowl, add the chicken, olive oil, and seasoning and mix to combine, coating the chicken evenly.
- Add all of the herby mayonnaise ingredients to a bowl and mix to combine. Check and adjust the seasoning. Store in an airtight container or jar in the fridge until ready to serve.
- Sear the chicken for 3–4 minutes on each side, or until golden and the internal temperature reaches 74°C (165°F). Add a slice of cheese in the last minute if using, so it melts. Remove and rest for 5 minutes.
- Toast the buns or sandwich bread on the BBQ until lightly toasted. Spread one side with the herby mayonnaise and the other with a sauce or relish of choice. Layer with lettuce, tomato, red onion, the grilled chicken, and cheese. Close the sandwich and serve. Dig in.
Why pound the chicken breast before cooking?⌄
Chicken breasts are often thicker at one end than the other. Pounding the thick end level means the whole piece cooks at the same rate, instead of the thin end drying out before the thick end reaches temp.
Can I cook the chicken on the stovetop instead of the BBQ?⌄
Yes, a hot pan works just as well. Sear for 3-4 minutes each side until golden and cooked through to 74°C (165°F), the same as the BBQ method.
Can I freeze the assembled sandwich?⌄
Not once it's built, the bread and fresh vegetables won't hold up. The cooked, seasoned chicken freezes well on its own for up to 3 months though, ready to build a fresh sandwich whenever you like.
What can I use instead of dill in the herby mayo?⌄
Chives or extra parsley both work if dill isn't your thing. The mayo will taste a little different, but it'll still bring the same fresh, herby lift to the sandwich.
