Grilled chicken sandwiches are one of those crowd-pleasers you can rely on just about anywhere and anytime. They’re also among the best ways to enjoy grilled chicken breasts, which many people avoid due to how fast they tend to dry out.
So you can stop typing “best grilled chicken sandwich near me” into your search bar because you’re in the right place.
We’ll show you how to make GCSs two ways in this article, so let’s get started.
No two sandwiches are created equal, but there are some things that all good sandwiches share. You can think of these as the building blocks of a sandwich. Choose your building blocks right, and you’ll end up with a delicious sandwich every time.
By definition, a sandwich is filling “sandwiched” between two pieces of bread. Now, there are many different interpretations of this, and people use everything from chicken to pickles as the “bread” in a sandwich. But, bread is what most people think of when someone says sandwich, and it’s typically the perfect way to enjoy a sandwich.
Most GCS recipes use buns and sesame buns at that. But that’s not a hard and fast rule by any means. You can substitute brioche buns if you like a little more texture or jalapeno-cheddar buns if you want the bread to play more of a role in the flavor of the sandwich.
As you can imagine, the filling is the sandwich’s main flavor component, and therefore typically what the sandwich is named after. Since we’re talking about a grilled chicken sandwich recipe, our primary filling is a piece of grilled chicken breast.
There’s really no way to get around this; if you substitute the grilled chicken with anything else, it’s simply not a grilled chicken sandwich anymore.
A spread has several roles in a sandwich. The primary role is to add a complementary flavor to the filling, and most people choose a spread solely based on that criteria. But a spread also has the job of keeping the bread from soaking up too much of the filling in some cases. For instance, a grilled cheese sandwich risks turning into a mass of grilled cheese unless you use a little butter to protect the bread.
Lastly, most sandwiches use an element to add texture to every bite. It can be part of the filling, the spread, or even in the bread, but it’s especially important in a grilled chicken sandwich.
With that out of the way, let’s get into our first recipe.
The first recipe we’re going to show you is for when you don’t have a lot of time or want to work too hard for your sandwich. But if that’s the case, don’t compromise; come see us right now and get one of the best grilled chicken sandwiches you’ll ever eat without lifting a finger.
When you make this or any other grilled chicken sandwich recipe, it’s a good idea to grill more chicken than you’ll need and save it, so you don’t have to fire up the grill every time you get a craving.
Here’s what you’ll need:
For the marinade:
First, place your chicken breasts in a zip-top bag one by one. Pound them with a mallet until they’re about ¾-inch thick. Place them all in the bag and marinate refrigerated for about two hours.
In the meantime, fire up your grill. If you don’t have access to one, a cast-iron skillet grill will work just as well. Once marinated, grill the chicken breasts for about 5 minutes per side or until a meat thermometer reads 160℉.
Put them aside and cover them lightly to rest for about 5–10 minutes.
Slice your buns in half and toast them generously, then spread honey mustard sauce on each sliced side. Take a minute to put some grill marks on your onions if you’re using them as well.
Crush the potato chips evenly by putting them in a bag and tapping them with a skillet. You want them to be crushed but not powdered. Sprinkle some potato chips on each bun using the honey mustard sauce to hold them in place.
Assemble your sandwiches and enjoy them immediately.
The following recipe elevates the chicken sandwich a bit while still staying within the realm of homemade goodness. This grilled chicken sandwich recipe takes a little more work, but it’s well worth it.
For the marinade:
First, butterfly the breasts carefully, so they’re evenly split. Put them in a zip-top bag and pound them until they’re a little less than ½-inch thick. Then, divide them into four pieces and put them in the bag. Combine all the ingredients of the marinade and marinate the breasts for 30 minutes to an hour.
In the meantime, grill the bacon until it’s crispy and set it aside on a paper towel to soak away some of the grease.
Grill the chicken breasts for about 2–3 minutes per side, just rough to get good grill marks on them. Don’t leave them on the grill for too long, or they’ll become dry and chewy. When they’re done, put them on a baking sheet, and stack two slices of bacon and an ounce of cheese on each. Broil them in a preheated oven for about two minutes or until the cheese is completely melted.
In the meantime, grill the sliced buns to get grill marks on them and spread a light layer of your favorite barbecue sauce on each.
Assemble your sandwiches. Place the bottom bun, then a lettuce leaf, the grilled chicken, onion, and tomato if you choose to, and finally the top bun. Enjoy them immediately.
One of these two recipes is almost certainly going to hit the spot if you’re after that true GCS flavor. But if you want to taste a grilled chicken sandwich that delivers authentic taste with the freshest ingredients, you don’t need to go through all that trouble.
If you’re in the Miami area, book a table at Root and Bone and try our delicious sandwiches. Lemon and herb dressing, baby arugula, and avocado come together to produce a flavor you never thought was possible from such a simple sandwich.
And if you have any other great recipes, tips, or want to ask a question about GCSs, leave a comment right now!