Grilled Chicken Sandwich
Grilled chicken sandwiches are fast, easy and perfect for summer grilling. Serve on sandwich buns with your favorite spreads and toppings.
Nutrition Facts
Ingredients
Instructions
Prepare your grill for medium direct heat. (Approximately 350 degrees)
Use a meat tenderizer/mallet and pound the chicken until it is even in thickness and about ½-¾ inch thick. If you are using large chicken breasts, you should be able to cut them in half. Use your bun as a sizing guide.
Brush the chicken breasts with oil and season with salt, pepper and italian seasoning on both sides.
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Notes
For even juicier chicken, try marinating the chicken in my Grilled Chicken Marinade or a bottled salad dressing.
Make ahead: Prep the chicken and the topping and refrigerate for up to 24 hours before grilling. You can even grill the chicken ahead of time and serve cold or reheat for a few minutes in the oven.
Storing leftovers: Keep leftover chicken in an airtight container in the fridge. It will stay fresh for 3-4 days, and you can use the leftovers for another sandwich or for wraps, tacos or salads.
Nutritional information is provided as a courtesy. Any adaptations to this recipe with change the value.
Use any bun/bread you like, and any topping you like.
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