Grilled Chicken Sandwich
Ingredients
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1½ pounds chicken breasts (boneless/skinless)
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4 sesame seed buns
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4 slices Swiss cheese
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1 small red onion, sliced
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¼ cup honey mustard sauce*
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lettuce & tomatoes
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pickles, optional
Marinade:
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3 tablespoons vegetable oil
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2 tablespoons cider vinegar
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1 tablespoon dijon mustard
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1 teaspoon garlic powder
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1 tablespoon brown sugar
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½ teaspoon salt & pepper each
Honey Mustard Sauce:
Combine â…“ cup mayonnaise, 1½ tablespoons yellow mustard, 1 ½ tablespoons honey & ½ teaspoon garlic powder.
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Directions
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Pound chicken breasts to ½" thickness.
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Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinade for 30 minutes (or up to 4 hours).
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Preheat grill to medium-high heat. Spray grill with Pam Cooking Spray. Place chicken on the grill for 5-6 minutes per side until no pink remains and chicken reaches 165°F.
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When chicken is done, place on plate and add cheese to top and let melt.
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Brush buns with butter and place face down on the grill; toast lightly.
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Spread each bun with honey mustard; add lettuce, tomatoes and onions. Top with chicken and serve.
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NOTE:
If your chicken breasts are larger, they can be cut to make 4 portions. Do not overcook the chicken, it is pounded to cook evenly and only needs about 10-12 minutes total. Chicken breasts can be replaced with boneless skinless chicken thighs.
