Grilled Chicken Sandwich

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5 from 1 vote

Prep Time: 15

Cook Time: 10

Total Time: 25

Calories: 633kcal

Servings: People

Metric - Imperial

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.

Chef's Tips

Pound the thicker end of each chicken breast half slightly before seasoning, if it's uneven — this keeps the whole piece cooking at the same rate instead of the thin end drying out before the thick end hits temp.

Make the herby mayonnaise first and let it sit while you prep everything else — a few minutes in the fridge lets the dill and parsley flavour the mayo properly instead of tasting freshly stirred in.

Toast the bread cut-side down directly on the BBQ grates for the last minute or two, not before — it picks up a light char and holds up better against the mayo and juices than bread toasted too far ahead.

Storage & Reheating

Refrigerate the chicken separately from the assembled components for up to 4 days; the herby mayonnaise also keeps for up to 4 days in its own airtight container. Assemble sandwiches fresh — don't store them pre-built, as the bread will go soggy from the mayo and tomato.

To reheat the chicken, warm in a pan or microwave until hot throughout, or enjoy cold if pre-slicing for a packed lunch. This one isn't a great freezer candidate once assembled, but the seasoned, cooked chicken on its own freezes fine for up to 3 months.

Serving 1SandwichCalories 633kcalCarbohydrates 50.5gProtein 27gFat 35gSaturated Fat 6gPolyunsaturated Fat 18gMonounsaturated Fat 10gTrans Fat 0.1gCholesterol 91mgSodium 335mgPotassium 855mgFiber 3.1gSugar 5.8gVitamin A 5494IUVitamin C 16mgCalcium 97mgIron 8mg