A simple mayo-based sauce is the key to making these majorly loaded grilled chicken sandwiches as magically easy as they are yummy! I love when an ingredient does double-duty, and here a simple sauce of mayo and balsamic serves as a marinade for the chicken (mayo marindates FTW!) and as a sauce for the finished chicken sandwiches, too.
After a few hours in the marinade, it’s almost impossible NOT to grill the chicken to its tender, juicy best. Pile that chicken into buns with every delicious topping and bite into a summer dinner that everyone will adore. Want more hearty dinner sandwiches? Try this Fried Chicken Sandwich, or yummy vegetarian Caprese Sandwich.
Why We LOVE Grilled Chicken Sandwiches
- Mayo marinated grilled chicken! Marinating chicken breasts in mayonnaise is one of my favorite tricks for making chicken tender and juicy.
- So many delicious toppings: Marinated tomatoes, cheese and mayo-balsamic sauce make this sandwich anything but boring.
- Melty provolone cheese: This recipe is a nod to my mom, who loves marinated tomatoes and always had provolone cheese from the deli in the fridge when I was a kid.
- You can prep ingredients ahead of time: Makes life easy if you’re grilling these for a barbecue or cookout.
- This recipe is FLEXIBLE. Everyone can assemble their sandwiches however they like, whether that’s piled high with every topping on the list, or just a plain bun with grilled chicken.
Grilled Chicken Sandwich Ingredients
- Chicken: Pounded thin and marinated, the chicken breasts become so yummy. You can use chicken thighs, too, that’s what you have handy.
- Cheese: Provolone is my favorite, but it’s fine to use what you have.
- Sauce: The mayo-balsamic vinegar mixture is also a spread for the sandwich.
- Buns: Brioche buns are my favorite, because they’re buttery and rich, but any burger buns you love would work fine.
- Marinated tomatoes: You can prep these up to a day or two ahead of time.
Step By-Step Instructions
- Pound the chicken to about ¾-inch thickness.
- Marinate the chicken breasts in mayo and balsamic for up to 4 hours.
- Make the marinated tomatoes.
- Grill the chicken! Just until you see an internal temperature of 165°F, then pull those chicken breasts off the grill.
- Assemble the sandwiches.
- Dig in! I like to serve them with chips, corn on the cob, and a fruit salad on the side.
Tips For Sandwich Perfection
- Use a meat thermometer to test for doneness, so that you don’t overcook the chicken.
- You can let the chicken marinate for up to 4 hours if you want even more flavor.
- Pound the chicken thin with a meat mallet so that it cooks evenly. If you don’t have a meat mallet, a rolling pin will work.
Variations & FAQ
- How to make this sandwich without a grill: You can absolutely cook the chicken in a skillet or grill pan on your stovetop. The sandwich will still be delicious.
- Make it dairy-free: Leave off the cheese, or use a vegan brand (there are so many good ones now) and you’re good.
- Swap in a different cheese: Havarti, mozzarella, Swiss, cheddar or even Jack cheese would all work.
- Use boneless, skinless chicken thighs instead of breasts for an even richer flavor
- Add even more toppings: Crispy bacon, potato chips (yes, IN the sandwich), sliced pickles, grilled asparagus, a layer of hummus.
More Deliciously Loaded Sandwich Recipes
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