Fully Loaded Grilled Chicken Sandwiches
These delicious grilled chicken sandwiches are topped with shredded cheese, bacon crumbles, and so much more.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4boneless, skinless chicken breasts (flattened to 1/2-inch thickness)
- 2tablespoons olive oil
- 1lemon (juiced)
- 1teaspoon salt
- ½teaspoon dried marjoram
- ¾cup mayonnaise
- 2tablespoons mustard
- 4hoagie rolls or 8 thick sliced bread (toasted)
- 1 ½cups shredded lettuce
- 2tomatoes (sliced)
- 1 ½cups shredded sharp cheddar cheese
- ½cup sour cream
- 2spring onions (finely chopped)
- 8slices of bacon (cooked and crumbled or you can leave as strips if preferred)
Instructions
Step 1
Gather the ingredients.Step 2
To flatten chicken breasts, place them between 2 sheets of parchment paper and then using a kitchen mallet or rolling pin, lightly hit at the thickest part of the breast moving outward.Step 3
Place into resealable plastic bag.Step 4
Combine olive oil, lemon juice, salt, and marjoram in bowl.Step 5
Pour over chicken, making sure to work it into the meat. Seal bag and place into refrigerator for 30 to 45 minutes.Step 6
Preheat grill for medium-high heat.Step 7
Remove chicken from bag and place onto grill. Cook for 5 to 7 minutes per side.Step 8
Once chicken has reached a safe temperature of 165 F / 75 C in the thickest part of the meat (it should not be pink, but opaque and the juices run clear), remove from heat and place onto a platter.Step 9
Combine mayonnaise with mustard and store in an airtight container until ready to use. Will keep for two days.Step 10
To assemble sandwiches, apply mayonnaise-mustard mixture, shredded lettuce, and tomato slices to bottom half of bun. Place breast on top, then shredded cheese, a dollop of sour cream, green onions, and finally bacon crumbles. Top with remaining bun half and enjoy.