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A stacked grilled chicken sandwich with melted cheese, bacon, lettuce, tomato, and mayonnaise on a sesame seed bun, placed on a wooden board.

Grilled Chicken Sandwich

This grilled chicken sandwich is juicy, cheesy, a little crispy from the bacon, and full of bold, savory flavor from a simple homemade marinade. Add fresh tomato, crunchy lettuce, and your favorite condiments, and you’ve got a sandwich that’s way better than takeout, without much fuss. Perfect for an easy dinner or a weekend lunch that actually feels like a treat.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Marination Time: 3 hours
Total Time: 3 hours 20 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: grilled chicken sandwich
Servings: 4
Calories: 829kcal
Author: Mandy Applegate

Ingredients

For the Chicken:

  • 2 boneless skinless chicken breasts
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Salt and pepper to taste

For the Sandwiches:

  • 4 sandwich rolls
  • 4 slices cheddar cheese
  • 8 slices cooked bacon
  • 1 tomato sliced
  • 4 pieces leafy lettuce
  • ¼ cup mayonnaise
  • ¼ cup mustard
US Customary - Metric

Instructions

  • Slice each chicken breast in half horizontally to create four thinner cutlets. Place each between two sheets of plastic wrap and pound to about ½ inch thickness for even cooking.
    2 boneless
  • In a bowl, whisk together olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper. Add the chicken to the bowl (or a resealable bag), making sure it’s well coated. Let it marinate in the fridge for at least 3 hours for maximum flavor.
    ¼ cup olive oil, ¼ cup lemon juice, 2 cloves garlic, 1 teaspoon dried thyme, ½ teaspoon dried oregano, Salt and pepper
  • Preheat your grill to high and lightly oil the grates. Grill the chicken for 2–3 minutes on each side, or until fully cooked (internal temp should hit 165°F (75°C). During the last minute of grilling, place a slice of cheddar on each piece of chicken to melt.
  • Let the chicken rest for about 10 minutes. Then, layer each roll with a piece of cheesy grilled chicken, two slices of crispy bacon, fresh tomato, lettuce, and your spread of choice—mayo and mustard recommended!
    4 sandwich rolls, 4 slices cheddar cheese, 8 slices cooked bacon, 1 tomato, 4 pieces leafy lettuce, ¼ cup mayonnaise, ¼ cup mustard
  • Serve warm and enjoy!

Notes

  • Marinating time: The longer the chicken sits in the marinade (up to 12 hours), the juicier and more flavorful it gets. Let it sit overnight if you have time!
  • Chicken thighs: Boneless, skinless chicken thighs work just as well and stay super tender on the grill.
  • Frozen chicken: You can make this with frozen chicken as well. Jjust thaw it completely before marinating so the flavors soak in properly.
  • Other cheeses: Cheddar is my go-to, but provolone, Swiss, or pepper jack all work great.
  • Grill pan: No outdoor grill? A stovetop grill pan or even a regular skillet will still give you great results.
  • Toast the buns: Lightly toast the rolls on the grill for a bit of crunch and extra flavor. You can do this on the grill while the chicken rests.
  • Make it your own: Add sliced pickles, red onion, jalapeños, or even a slather of BBQ sauce if you want to mix it up.
  • Meal prep: Grill the chicken ahead of time and store it in the fridge. Assemble fresh when you're ready to eat.

 

Storage and Reheating Instructions

  • Fridge: If you’ve got leftover grilled chicken, store the cooked chicken breasts separately from the buns and toppings. Keep them in an airtight container in the fridge for up to 3 days.
  • Freezer: You can also freeze the chicken in a freezer-safe container for up to 3 months. Thaw and reheat when you're ready to eat it.
  • Reheat: To reheat, place the chicken in a pan or microwave and heat until piping hot, then rebuild your sandwich fresh so nothing gets soggy.

Nutrition

Calories: 829kcal | Carbohydrates: 36g | Protein: 65g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 1074mg | Potassium: 1174mg | Fiber: 3g | Sugar: 4g | Vitamin A: 753IU | Vitamin C: 12mg | Calcium: 228mg | Iron: 5mg
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