Simple Recipes for Every Day
Grilled Chicken Sandwich
- Serves: 4
- Prep Time: 20 min
- Cook Time: 15 min
Ingredients
- 4 boneless, skinless chicken breasts, (about 2 pounds)
- 1 ½ teaspoons kosher salt
- ½ teaspoons freshly cracked black pepper
- 4 slices provolone cheese
- 1 ripe avocado, sliced
- 4 brioche buns, sliced and toasted
Marinated Tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced
- 4 fresh basil leaves, julienned, (plus more for serving)
- ½ teaspoon sea salt
- Freshly cracked black pepper
- 2 Roma tomatoes, sliced into ¼-inch-rounds
Balsamic Mayo and Marinade
- ¾ cup mayonnaise
- 2 tablespoons balsamic vinegar
Ingredients
- 4 boneless, skinless chicken breasts, (about 2 pounds)
- 1 ½ teaspoons kosher salt
- ½ teaspoons freshly cracked black pepper
- 4 slices provolone cheese
- 1 ripe avocado, sliced
- 4 brioche buns, sliced and toasted
Marinated Tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced
- 4 fresh basil leaves, julienned, (plus more for serving)
- ½ teaspoon sea salt
- Freshly cracked black pepper
- 2 Roma tomatoes, sliced into ¼-inch-rounds
Balsamic Mayo and Marinade
- ¾ cup mayonnaise
- 2 tablespoons balsamic vinegar
Method
- Pat the chicken breasts dry with paper towels. Using a meat mallet or rolling pin, gently pound the chicken into an even ¾-inch thickness. Season all over with salt and pepper. Place the chicken in a large bowl.
- Make the balsamic mayo. In a small bowl, whisk together the mayonnaise and balsamic. Add ¼ cup of the balsamic mayo, to the bowl with the chicken, tossing to coat evenly. Set aside.
- Make the marinated tomatoes. In a medium bowl, whisk together the olive oil, balsamic vinegar, garlic, basil, salt and pepper. Add the tomato slices and toss gently to coat.
- Preheat the grill to high heat. Place the chicken on the grill, then reduce the heat to medium-high. Cover and cook until char marks appear, 3 to 4 minutes. Flip and continue cooking, turning occasionally, until the internal temperature reaches 165°F on an instant-read thermometer, 7 to 8 more minutes.
- Top each chicken breast with a slice of provolone. Close the grill lid and cook until the cheese is melted, about 2 minutes. Remove from the grill and let rest for 2 minutes.
- Spread about 1 tablespoon of the remaining balsamic mayo on the toasted sides of each bun. On the bottom buns, layer the grilled chicken, marinated tomatoes (letting excess marinade drip off), avocado slices, and additional basil, if using. Top with the remaining bun halves, mayo side down.
- Serve warm.
Notes
For extra flavor, marinate the chicken in the balsamic mayo for up to 4 hours in the refrigerator. The longer marination time will result in more tender, flavorful chicken.