Best Grilled Chicken Sandwich

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Two peas & their pod

Total Time

35 mins

Prep Time

15 mins

Cook Time

20 mins

Rating

(52)

Ingredients

2 large boneless skinless chicken breasts
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Olive oil, for brushing the grill
4 slices provolone cheese, can use mozzarella or Havarti
1/2 large red onion
Olive oil, for brushing
Kosher salt and black pepper
4 hamburger buns
Hot honey, for drizzling on chicken
2 ripe peaches, thinly sliced
4 slices cooked bacon, halved
1 cup arugula

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Preparation

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Step 1

One at a time, lay the chicken breast inside a freezer bag or between two sheets of parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to a 1/2-inch thickness. Use a sharp knife to cut the chicken into 4 equal pieces.

Step 2

Combine the salt, paprika, garlic powder, and black pepper in a small bowl. Season the chicken breasts with the mixture on both sides.

Step 3

Preheat the grill to medium-high heat. Lightly oil grate. Place the chicken on the grill and cook, covered, for 3 to 5 minutes per side. Cooking time will vary depending on your grill and how thick your chicken breasts are.

Step 4

Add a slice of cheese to the top of each chicken breast and cook for about 1 minute or until the cheese is melted. The chicken should reach an internal temperature of 165 degrees F. Transfer the chicken to a platter and cover with foil. Let rest for 5 to 10 minutes.

Step 5

Meanwhile, cut the onion into wedges, leaving the root partially intact so the layers stay together on the grill. Brush with olive oil and season with a little salt and pepper. Place the onion pieces on the grill and cook until tender, turning once. This will take about 8 to 10 minutes.

Step 6

To toast buns, place cut sides down on grill during last minute of cooking time.

Step 7

To assemble the sandwiches, top the bottom buns with a piece of grilled chicken and drizzle generously with hot honey. Top with grilled red onions, peach slices, bacon slices, and arugula. Add the top bun and serve immediately.