Are you tired of paying top dollar for a sub-par sandwich?
This grilled chicken sandwich is an awesome restaurant quality sandwich you can easily make at home.
My Story
A coworker and I were going to lunch at a small local sandwich shop. She suggested that I try their to-die-for grilled chicken sandwich.
She had eaten it multiple times and highly recommended it.
I tried it, and yes, the sandwich was just as good as she had said it would be.
When eating out, I often find myself analyzing the meal to see if there is anything I could easily replicate at home.
As good as the sandwich was, I knew making it at home should be pretty easy.
It was and my restaurant quality, grilled chicken sandwich has become a standard when planning our meals.
If you want to add an easy, restaurant quality meal to your meal plan, give this grilled chicken sandwich a try.
What You Need
A Good Quality Hamburger Bun
The one thing that separates a restaurant quality sandwich from a ho-hum, homemade one, is the quality of the bread.
Everyone has their own preference, but I lean towards a good quality hamburger bun over a sandwich bun. They’re lighter, softer and don’t overwhelm the fillings.
If you prefer a sandwich bun, then go for it. It’s all about personal preference.
Our top pick for sandwiches at home is the Ball Park Tailgaters Gourmet White Buns.
Chicken Breast Cutlets
Chicken breast cutlets are simply boneless chicken breasts cut horizontally so they are thinner and cook evenly.
Cutlets are available precut, or you can cut them yourself.
Fresh Peppers
Sweet, hot, or a mix of both.
Or if you don’t like peppers, feel free to skip them.
Fresh Onions
Choose your favorite. I usually reach for a sweet onion, like a Vidalia, for sandwiches.
Cheese
Again, your choice.
Brian prefers Swiss; I prefer Mozzarella or Provolone.
Even the restaurant offers options-use what you love.
Seasoning
Salt and pepper or your own SPG, plus an oil and vinegar Italian dressing for marinating.
Bacon
Bacon is optional and was not on the original sandwich.
But what a great later addition.
If I have it, I use it, and if I don’t I skip it.
Let’s Get Cooking
Seasoning
Season the cutlets generously with salt and pepper or SPG.
Place them in a container and cover with Italian dressing. Seal and marinate.
Overnight is ideal, but even a short soak while you prep the rest of the sandwich adds flavor.
The longer they marinate, the better they taste.
Peppers and Onions
Slice your peppers and onions and sauté them lightly in olive oil — together or separately. Brian doesn’t like peppers, so I cook, and keep them separate.
Sauteing is a great use of your handy-dandy ceramic skillet.
Peppers and onions can be prepared ahead of time and refrigerated until needed.
Grill, then Bake, the Chicken
Sear the cutlets until lightly browned. I use an electric grill, but a cast‑iron skillet works beautifully.
Grill for about three minutes per side then transfer the chicken to a foil‑lined cookie sheet. Bake in a preheated oven for about twenty minutes, until the internal temperature reaches 165°F.
Overcooking dries the meat; undercooking is unsafe — aim for just right.
Toast the Bread
While everything cooks, lightly toast the buns. Place them open‑faced on a cookie sheet and toast just until warm and golden.
Assemble the sandwich
Don’t turn off the oven yet!
Place the chicken on one half of the bun. Add peppers and onions to the other half. Top the veggies with a slice of cheese and return the sheet to the oven just long enough for the cheese to melt.
The melted cheese acts like glue, keeping the peppers and onions on the sandwich instead of falling onto the plate.
Once the cheese is melted, pull the tray out and serve.
Final Thoughts
Be prepared for your family to fall in love with this sandwich. It’s definitely a hands‑on, labor‑of‑love kind of meal, but the payoff is worth every minute.
After making this at home, you’ll never again feel good about shelling out twelve dollars for a grilled chicken sandwich you know you can make just as well — if not better — in your own kitchen.
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