Description
This Best Grilled Chicken Sandwich combines juicy, perfectly seasoned grilled chicken breasts topped with melted provolone cheese, sweet grilled peaches, smoky bacon, and peppery arugula, all layered on toasted hamburger buns and drizzled with spicy hot honey for a deliciously balanced sandwich that’s perfect for a quick summer meal or backyard cookout.
Ingredients
Scale
For the Chicken:
- 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)
For the Grill Vegetables and Toppings:
- 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
Instructions
- Prepare the Chicken: One at a time, place each chicken breast inside a freezer bag or between two sheets of parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to about 1/2-inch thickness. Then, with a sharp knife, cut each chicken breast into 4 equal pieces.
- Season the Chicken: In a small bowl, combine kosher salt, paprika, garlic powder, and black pepper. Season both sides of each chicken piece evenly with this spice mixture.
- Preheat and Oil the Grill: Heat your grill to medium-high. Lightly brush the grill grate with olive oil to prevent sticking.
- Grill the Chicken: Place the seasoned chicken pieces on the grill and cook covered for 3 to 5 minutes per side, depending on thickness and grill heat. Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Melt the Cheese: Add a slice of provolone cheese to each chicken piece during the last minute of cooking. Close the grill lid and let the cheese melt beautifully.
- Rest the Chicken: Transfer the grilled chicken to a platter and cover loosely with foil. Let it rest for 5 to 10 minutes to retain juices and finish cooking gently.
- Prepare the Grilled Onions: Cut the red onion into wedges, keeping the root intact to hold the layers together. Brush wedges with olive oil and season with salt and pepper. Place on the grill and cook for 8 to 10 minutes until tender, turning once.
- Toast the Buns: Place hamburger buns cut side down on the grill during the last minute of cooking to toast them lightly.
- Assemble the Sandwiches: On each bottom bun, layer a grilled chicken piece with melted cheese. Drizzle generously with hot honey. Add grilled red onion wedges, thin peach slices, halved bacon slices, and arugula. Optionally, add candied jalapeños for a spicy kick. Top with the bun and serve immediately.
Notes
- Using a meat mallet ensures even cooking by flattening the chicken breasts to uniform thickness.
- If you don’t have hot honey, you can substitute honey mixed with a little cayenne pepper or hot sauce.
- Grilled peaches add a sweet, smoky contrast to the savory chicken and bacon.
- Resting the chicken after grilling helps keep it juicy and tender.
- You can swap provolone cheese for mozzarella or Havarti for different flavor profiles.
- If you prefer, cook the bacon yourself for fresher taste.
- To add a vegetarian option, substitute grilled portobello mushrooms for chicken and omit bacon.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sandwiches
- Method: Grilling
- Cuisine: American
Keywords: grilled chicken sandwich, grilled chicken, sandwich recipe, summer sandwiches, grilled peaches, bacon sandwich, easy grilled recipes
