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Grilled Chicken Sandwich Recipe

Grilled Chicken Sandwich

This Grilled Chicken Sandwich recipe is going to up your sandwich game about a hundred levels. An easy to do delicious recipe that everyone will love all year long.

When we were talking about what we wanted to bring out for grilling season, a few ideas came up. However we settled on a grilled chicken sandwich for a few reasons. First we felt that a sandwich was ideal, then we knew it had to be easy, and finally we didn’t want it to be completely unhealthy. So we decided on grilled chicken!

Our Grilled Chicken Sandwich is piled high with signature toppings for that perfect crunchy, briny and satisfying bite. When using something as simple as grilled chicken, you need to find different ways to make it stand out. So this made us think what do we want to load it with? We decided on, sharp cheddar cheese and a ton of veggies that are both fresh and pickled (check out our How to Pickle Red Onions). Then we settled on a hoagie bread that is sturdy enough to hold it all together. Finally, as with all great sandwiches, a great sauce that makes it sing. 

Our Tips for The Perfect Grilled Chicken Sandwich

When it comes to the chicken, use thinly sliced chicken because it cooks up very quickly and you get a lot of flavor from cast iron grill. If you go with a thicker cut, adjust the cooking time accordingly. 

The chicken is very simply seasoned. We like to use our favorite chicken rub from Williams Sonoma or whatever you like to use or have on hand. If you don’t have rubs in your pantry, a sprinkling of garlic powder and oregano will work. We wouldn’t recommend using a seasoning with too much paprika or it will burn in the pan. 

Do not grill on high heat, but medium to medium high is where you want to be. When cooking chicken you don’t want to cook it at such a high temperature that the outside is charred and the inside is under cooked. 

If you are a fan of a fried chicken sandwich, take our Pollo Empanizado Recipe and pair it with the sauce and toppings in this recipe for a crispy and decadent sandwich.

What To Serve With Your Grilled Chicken Sandwich

We love sandwiches for dinner any night of the week but these grilled chicken sandwiches are perfect for a pool-side weekend get together. Serve this grilled chicken sandwich with:

Other Great Cookout Recipes

Grilled Chicken Sandwich

Recipe by Abuelas Cuban CounterCourse: Entree


Prep time


Cooking time






  • 8 thinly sliced chicken breast (about 3-4 oz each)

  • 6 tablespoons of avocado oil

  • 2 teaspoons of sazon complete or chicken rub (we like the Williams Sonoma chicken rub or the Trader Joes Peruvian seasoning)

  • Salt and freshly cracked pepper

  • 16 oz of shredded cheddar (we love Tilamook sharp cheddar)

  • 4 hoagie bread rolls

  • 2 haas avocados

  • 1 large tomato sliced thinly 

  • 4 large pieces of lettuce  

  • Pickled onions

  • Pickles 

  • ¼ cup of ketchup 

  • 1 tablespoon of Dijon mustard 

  • ½ cup of mayonnaise 

  • 1 tablespoon of capers with juice


  • In a sheet pan, pat the chicken dry. Drizzle with the avocado oil and coat the chicken completely. Season with the rub, salt and pepper. 
  • Heat up a cast iron skillet or grill to medium or medium high. You want the pan to be hot but not let it get to the point of smoking. Add part of the chicken to the hot pan. Work in batches so you don’t ever crowd the pan. Don’t move the chicken once you set it down. Let it sit for 2 minutes.
  • When you see the sides of the chicken breast turning white it’s time to give it a quarter turn. Cook for another minute. Then flip the chicken, top with a few tablespoons of shredded cheese and cook on that side for another 3 minutes. The cheese will melt and the inside will be juicy. If you need a little help melting the cheese just top the pan with a large lid for the last minute of cooking. 
  • Remove the chicken onto a plate will you make the sauce and get together the other ingredients. In a small bowl, mix together the mayo, ketchup, Dijon, capers salt and freshly cracked pepper. You want to use a little bit of the caper liquid to thin out the sauce and flavor it.  
  • Start building the sandwiches by digging out one or both sides from the inside of the bread. It’s not mandatory but it will give you a better chicken to bread ratio. 
  • Add the sauce to both sides of the bread, spread the avocado on one side, add the lettuce, tomato and the chicken. You can add one piece or stack it with two. Then top with pickles and pickled onions. Once you build the sandwiches serve immediately