Best Grilled Chicken Sandwiches Recipes

GRILLED PESTO CHICKEN SANDWICHES

Steps:

• Prepare a grill for medium-high heat.
• Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
• Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
• Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
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AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES

Steps:

• For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
• For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
• To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
• For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
• Preheat an outdoor grill for medium-high heat.
• Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
• Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
• Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES

Steps:

• Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
• Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
• Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
• To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

OPEN-FACED GRILLED TUSCAN CHICKEN SANDWICHES WITH FRESH MOZZARELLA

Steps:

• Heat a grill to medium-high heat or have a ridged grill pan ready.
• Combine 2 tablespoons of the oil, lemon juice, garlic, and 2 teaspoons of the rosemary in a small bowl. Sprinkle salt and pepper over chicken; place in a pie plate or shallow plate. Pour oil mixture over chicken; turn to coat. Let stand at least 10 minutes or up to 20 minutes.
• Transfer chicken to grill with some of marinade clinging; discard marinade on plate. Grill chicken (or cook in a heated ridged grill pan over medium heat) 5 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165 degrees F.
• Brush remaining 2 tablespoons oil over both sides of bread. Place on grill (or in a large nonstick skillet) and cook 2 minutes per side or until golden brown. Transfer to serving plates; top with greens and cheese. Carve cooked chicken diagonally into 1/2-inch thick slices; arrange over cheese. Top with remaining 1 teaspoon rosemary.

GRILLED CHICKEN CAESAR SANDWICHES

Steps:

• Whisk mustard, Worcestershire sauce, garlic, 2 Tbsp. lemon juice, and 2 tsp. pepper in a medium bowl. Stream in 1/3 cup oil, whisking constantly until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons; season dressing with salt. Set aside.
• Season chicken thighs all over with salt and place in bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill up to 4 hours.
• Prepare a grill for medium-high heat; lightly oil grate. Grill chicken, turning halfway through, until deeply browned and cooked through, 8-10 minutes. Transfer to a platter and let rest 5 minutes.
• Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.
• Toss sliced fennel, fennel fronds, basil, and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl to combine; season with salt and pepper.
• Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.

GRILLED PINEAPPLE CHICKEN SANDWICHES

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels. Flatten chicken to 3/8-in. thickness; brush both sides with oil. Grill, uncovered, over medium heat for 4 minutes. Turn; brush with barbecue sauce. Grill 3-4 minutes longer or until juices run clear., Meanwhile, place the pineapple and rolls cut side down on grill; cook for 3-4 minutes or until browned, turning the pineapple once. Place lettuce if desired on roll bottoms; top with chicken, cheese, bacon and pineapple. Replace roll tops.

GRILLED CHICKEN SANDWICHES WITH MOZZARELLA, TOMATO AND BASIL

Steps:

• In a large bowl, whisk 1/4 cup of the olive oil with the lemon zest, lemon juice, thyme, garlic and a generous pinch each of salt and pepper. Spoon 1» tablespoons of the mixture into a medium bowl, add the tomatoes and turn to coat. Add the chicken to the large bowl and turn to coat. Let the tomatoes and chicken stand at room temperature for 30 minutes.
• Light a grill. Brush the rolls with the remaining 2 tablespoons of olive oil and grill over high heat until golden. Add the chicken to the grill, season with salt and pepper and grill over high heat, turning once, until cooked through and lightly charred, about 6 minutes. Place the chicken on the rolls and top with the mozzarella, tomato and basil. Spoon any tomato juices on the top half of the bun, close the sandwiches and serve.

GRILLED BBQ CHICKEN SANDWICHES

Steps:

• For the barbecue sauce: In a medium saucepot over medium heat, add the ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, black pepper, garlic powder, dry mustard, onion powder, hot sauce and 1 cup water and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cook until the sauce is thickened, about 1 1/2 hours.
• For the chicken: Heat a grill pan over medium-high heat.
• Lightly drizzle some olive oil onto the chicken to prevent the chicken from sticking to the grill pan. Season the chicken with salt and pepper. When the grill pan is hot, add the chicken and cook until char marks appear and the chicken is cooked through, 2 to 3 minutes per side.
• Toss the chicken with the barbecue sauce. Let simmer on low until ready to serve, to infuse the chicken with the flavor of the sauce.
• For the sandwich: Spread an even layer of mayonnaise on the top and bottom of a potato bun, add the chicken, a few red onion slices and 2 bread and butter pickles. Top with the other half of the potato bun.

GRILLED CHICKEN BLT SANDWICHES

Steps:

• Heat closed contact grill 5 minutes. When grill is heated, place bacon on bottom grill surface. Close grill; cook 4 to 6 minutes, turning once, until crisp. Drain on paper towels.
• Meanwhile, place 1 chicken breast, boned side up, between 2 sheets of plastic wrap or waxed paper. With flat side of meat mallet or rolling pin and working from center, gently pound chicken until 1/4 inch thick; remove wrap. Repeat with remaining chicken breast. Sprinkle chicken with Italian seasoning.
• Place chicken on bottom grill surface. Close grill; cook 4 to 6 minutes or until fork-tender and juices run clear.
• Spread toasted bread slices with mayonnaise. Layer lettuce, tomato, chicken and bacon between toast slices.

MIDDLE EASTERN GRILLED CHICKEN PITA SANDWICHES WITH YOGURT MINT SAUCE

Steps:

• Make the marinade:
• In a bowl whisk together the yogurt, the lemon juice, the garlic paste, the thyme, and pepper to taste.
• Arrange the chicken, pricked in several places with a fork, in one layer in a large shallow dish, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for at least 3 hours or, preferably overnight
• Make the sauce:
• In a bowl whisk together the yogurt, the garlic paste, the lemon juice, the parsley, the mint, and salt and pepper to taste.
• On an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high eat grill the chicken (discard the marinade) turning it, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices. Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.

GRILLED CHICKEN PESTO SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine 1/2 cup lemon juice, 1/4 cup oil, 2 teaspoons salt and 2 teaspoons pepper; add chicken. Seal bag and turn to coat. Refrigerate for 1 hour. , For pesto, place the basil, Parmesan cheese and garlic in a small food processor; cover and pulse until chopped. Add the pine nuts and remaining lemon juice, salt and pepper; cover and process until blended. While processing, gradually add remaining oil in a steady stream. Set aside., Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. Grill buns, covered, for 2-3 minutes or until golden brown. , Spread 1 tablespoon mayonnaise over cut side of bun bottoms. Layer with chicken, provolone cheese and roasted red peppers. Spread pesto over cut side of bun tops; place over sandwiches.

GRILLED PEPPER JACK CHICKEN SANDWICHES

Steps:

• Sprinkle chicken with poultry seasoning. Place chicken on oiled grill rack. Grill, covered, or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side. Top with cheese and bacon; cover and cook until cheese is melted, 1-2 minutes longer. , Serve on buns with lettuce, tomato, onion and, if desired, pickles.

GRILLED CHICKEN SANDWICHES WITH BASIL AIOLI

Steps:

• Combine Light Mayonnaise, basil, lemon juice and garlic in small bowl; set aside.
• Grill or broil chicken, turning once, 4 minutes or until chicken is thoroughly cooked.
• Evenly spray cut-side of rolls with I Can't Believe It's Not Butter! Spray Original and grill, pressing gently to sear, 1 minute or until rolls are toasted. Evenly spread rolls with basil mixture, then top with chicken, tomato, onion and lettuce.
• Nutrition Information per serving: Calories 410, Calories From Fat 70, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 65mg, Sodium 600mg, Total Carbohydrate 52g, Sugars 10g, Dietary Fiber 8g, Protein 35g, Vitamin A 8%, Vitamin C 10%, Calcium 10%, Iron 20%.

GRILLED GARLIC HERB CHICKEN SANDWICHES

Steps:

• Heat grill. Grill thawed chicken breasts about 15 minutes until cooked through, turning occasionally for even cooking.
• Stir Basil Mayo ingredients in small bowl until blended.
• Spread buns with mayo. Add grilled chicken, lettuce and tomato. Salt and pepper to taste.

GRILLED VIETNAMESE CHICKEN SANDWICHES

Steps:

• Combine the vinegar, sugar, 1/2 cup water, 1 teaspoon salt and the ginger in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves, about 2 minutes. Let cool.
• Transfer half of the vinegar mixture to a large bowl and add the carrots and daikon; cover and refrigerate until ready to serve.
• Transfer the remaining vinegar mixture to a shallow baking dish; stir in the lemongrass, shallot, soy sauce and fish sauce. Add the chicken thighs and toss to coat. Cover and refrigerate 2 hours, flipping the chicken halfway through.
• Preheat a grill to medium high and brush the grates with vegetable oil. Remove the chicken from the marinade, scraping off the lemongrass and shallot; season with salt. Grill the chicken until well marked and cooked through, about 5 minutes per side. Remove to a cutting board.
• Drain the carrots and daikon; stir in the cilantro. Cut the chicken thighs in half. Toast the bread on the grill and spread the mayonnaise on both sides; sandwich with the sliced cucumber, chicken, carrot mixture and jalapeno. Serve with Sriracha.

GRILLED CHICKEN CLUB SANDWICHES

Steps:

• Heat gas or charcoal grill. To flatten each chicken breast, place between 2 sheets of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
• When grill is heated, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. During last 5 minutes of cooking time, heat bacon on grill, turning once, until hot. If desired, during last 3 minutes of cooking time, toast kaiser roll pieces, cut side down, on grill.
• Spread cut sides of roll pieces with mayonnaise. Cut each chicken breast into 2 pieces. For each sandwich, on bottom section of roll, place 2 chicken pieces, overlapping if necessary. Top with lettuce leaf, tomato slice and middle section of roll. Place 2 Canadian bacon slices on top of middle roll section. Top with lettuce leaf and top section of roll. Press each sandwich slightly; spear each with 2 long toothpicks. Cut sandwiches in half between toothpicks.

GRILLED HONEY-MUSTARD CHICKEN SANDWICHES

Steps:

• Heat coals or gas grill for direct heat.
• Mix mustard, honey, oregano and red pepper. Brush on chicken.
• Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, brushing frequently with mustard mixture and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining mustard mixture.
• Serve chicken on buns with tomato and lettuce.

GRILLED CHICKEN CORDON BLEU SANDWICHES

Steps:

• Spread butter or margarine on the outsides of the bread slices. Spread sour cream on the insides of the bread slices. Then layer sandwich as follows: Bread slice, cheese slice, chicken, ham, 2nd cheese slice, 2nd bread slice.
• In a small skillet over medium heat, grill sandwich until meat is heated through and cheese has melted.

GRILLED CHICKEN SANDWICHES WITH CILANTRO LIME MAYO

Steps:

• 1. For Mayo: In a small bowl combine mayo, cilantro, garlic, and 1/2 of the lime juice (more or less to taste), salt, and pepper. Cover and refrigerate while you prepare the rest of the meal.
• 2. For Chicken: Butterfly chicken breast by slicing through the middle horizontally to cut almost in half. Open out flat. Brush lightly with oil, sprinkle with a pinch of taco seasoning on each side. Salt and pepper to taste.
• 3. For Outdoor Grilling: Grill over medium-hot coals for about 3 minutes per side or until chicken is opaque with no trace of pink. For Indoor Grilling: Preheat broiler. Broil 3 minutes per side or until opaque or preheat a ridged grill pan to medium heat and cook 3 minutes per side until opaque.
• 4. Just before the chicken is done squirt with remaining lime juice.
• 5. Lightly toast bread on the grill for about 30 seconds to 1 minute.
• 6. Assemble your sandwiches topped with avocado, lettuce, onion, tomato, and, of course, the cilantro lime mayo. Enjoy!

GRILLED CHICKEN SANDWICHES WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Steps:

• Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
• Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken breast and some grilled onions and arugula. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.