Grilled Chicken Sandwich

Grilled Chicken Sandwiches are the perfect dish to serve at a Summer BBQ, made with tender, seasoned chicken, crispy bacon, lettuce, and tomato.

It’s hard to think of anything more suited to summer than a delicious, grilled Sandwich Recipe. Serve your Grilled Chicken Sandwich with your favorite cookout sides like Coleslaw, Potato Salad, and Grilled Corn.

Assembled Grilled Chicken Sandwich

GRILLED CHICKEN SANDWICH

This is a great recipe for a simple dinner or delicious lunch. The chicken breast is flavored with mustard and vinegar for an extra juicy sandwich. Then it’s topped off with crispy bacon and veggies like lettuce, onion, and tomato. They’re all served in soft, lightly toasted sandwich bread. It’s a great comfort food dish, packed with flavor and so easy to make. 

Grilled chicken breasts on pan for Grilled Chicken Sandwich

Chicken and bacon are a classic combination, just like in our Chicken Bacon Ranch Sandwiches. This recipe has that same tasty duo, but the other ingredients are lighter, so it’s an easier and more refreshing meal. 

Grilled Chicken, bacon, and ground mustard for Grilled Chicken Sandwich

You can make the grilled chicken inside in a pan, or if you’re having a BBQ use your grill to cook them. If you’re serving the sandwiches for a cookout, slice the veggies ahead of time. Lay the bread, cooked bacon, and vegetables out on a plate before you go outside. That way all you have to do is cook the chicken and assemble things. 

MORE SANDWICH RECIPES

 

TIPS FOR MAKING THE PERFECT CHICKEN SANDWICH

  • Prep chicken: To get the chicken breast ready for the recipe, slice the two breasts horizontally on one side. Make the cut deep enough that the knife almost reaches the other side, then you can split it in half. Put the oil, vinegar, salt, pepper, and mustard in a bowl. Toss the chicken in the mixture. 
  • Bacon: Cook bacon on a large skillet at medium-high heat. It should take 4-5 minutes to get the bacon perfectly chewy and crispy. Drain most of the bacon fat, but leave about 1 tablespoon behind for the chicken to cook in. 
  • Grill chicken: Add the chicken to the pan, or heat your grill if you’re cooking it on the outside grill. Cook for 5-6 minutes on each side. To make sure the chicken is done, check that the internal temperature is at least 165 degrees. 
  • Assemble: Lightly toast your sandwich bread, and then spread mayonnaise and mustard on each slice. Layer the lettuce, chicken, sliced tomato, onion, and 2 slices of bacon on each sandwich. Put the top slice of bread on and press down gently to finish. 

Ingredients for Grilled Chicken Sandwich

VARIATIONS ON GRILLED CHICKEN SANDWICHES

  • Seasonings: You can add a variety of seasonings to your chicken like garlic powder, paprika, oregano, cilantro, and cumin. Experiment with the flavors and see what you like best!
  • Bacon: If you want to use slightly leaner meat, you can always try turkey bacon instead of pork.
  • Bread: Really any kind of bread or bun could work nicely in this recipe. Try using hamburger buns, sesame seed buns, whole wheat bread, sourdough, or brioche.
  • Cheese: Try adding a slice of cheese to the chicken sandwich. Cheddar cheese, provolone, Swiss, mozzarella, or Pepper Jack would all taste great.
  • Marinade: For extra juicy chicken, try leaving the chicken breasts in a marinade overnight.
  • Condiments: You can try any of your favorite condiments in the sandwich such as ranch, hot sauce, BBQ Sauce, relish, or ketchup.

MORE FUN CHICKEN RECIPES

HOW TO STORE GRILLED CHICKEN SANDWICHES

  • Serve: You shouldn’t leave Grilled Chicken at room temperature for more than 2 hours. 
  • Store: If you wrap any leftover sandwiches in plastic wrap, you can keep them in the fridge for a day. However, if you just want to store the chicken separate from the bread and sandwich filling, it will stay good for up to 4 days. 
  • Freeze: You can seal and freeze the chicken for up to 3 months. 

Assembled Grilled Chicken Sandwich

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Grilled Chicken Sandwiches

Grilled Chicken Sandwiches are the perfect dish to serve at a Summer BBQ, made with tender, seasoned chicken, crispy bacon, lettuce, and tomato.
Yield 4 Sandwiches
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 chicken breasts , boneless and skinless
  • 2 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon ground mustard
  • 8 slices thick-cut bacon
  • 8 slices thick sandwich bread
  • 1/2 cup mayonnaise
  • 4 tablespoons whole-grain mustard
  • 2 vine tomatoes , sliced
  • 8 leaves romaine lettuce
  • 1/2 red onion , thinly sliced

Instructions

  • Butterfly the chicken breasts into 4 pieces.
  • Add to a medium bowl with oil, vinegar, salt, pepper, and ground mustard and toss well.
  • Cook bacon in batches in a large skillet on medium-high until chewy and crispy, about 4-5 minutes.
  • Drain all but one tablespoon of the bacon fat and raise heat to medium-high.
  • Add chicken to the pan and cook for 5-6 minutes on each side until cooked through to 165 degrees.
  • Toast sandwich bread.
  • Spread mayonnaise and whole grain mustard on one side of all the bread slices.
  • Layer with lettuce, chicken, sliced tomatoes, onion, and 2 slices of bacon.
  • Top with the second slice of toasted bread.
 Press down gently and serve.

Nutrition

Calories: 728kcal | Carbohydrates: 35g | Protein: 40g | Fat: 47g | Saturated Fat: 17g | Cholesterol: 124mg | Sodium: 1531mg | Potassium: 943mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5470IU | Vitamin C: 13mg | Calcium: 176mg | Iron: 3mg
Keyword: Grilled Chicken Sandwich

Grilled Chicken Sandwich collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. This is an excellent and easy summer dinner! I made it for my husband and he said it reminded him of the chicken club that he would always order at the golf course! And we both loved it! We’re living overseas now and it’s nice to make foods that remind us of home! Thanks Sabrina! I make a lot of your recipes and have had success with each one!
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