Grilled Chicken Sandwich

This toasty grilled chicken sandwich with spicy chipotle mayo, bacon, grilled onion, and fresh arugula is an easy 15-minute meal your family will want on repeat. Each bite is juicy, savory and droolworthy making it perfect for lunch or dinner!

Why You’ll Love This Grilled Chicken Sandwich Recipe

This grilled chicken sandwich will be your summer go-to if you’re into quick lunch recipes.

• Hearty. You get crusty French bread, juicy chicken, and fresh veggies in each bite.
• Great for leftovers. Add chopped stuffed peppers and roasted turkey, or use focaccia as the base. It’s up to you.
• Effortless. Assemble it and pop it into the panini press. That’s it!
• Prep-friendly. Double or triple the recipe to prepare lunch for the week in advance.

What You’ll Need

Sweet tomatoes and crunchy lettuce in the spring mix keep this sandwich super fresh. Scroll to the recipe card at the bottom of the post for exact amounts.

• Grilled chicken – Shredded rotisserie chicken is great for this.
• Chipotle mayo – Make your own by mixing 1/2 tablespoon chipotles in adobo into 3 tablespoons mayo.
• Brioche Bun – Feel free to use ciabatta, focaccia, or sourdough.
• Roma tomato – You can also use Heirloom tomatoes.
• Onions – Red onions are best.
• Bacon – Go for regular or thick-cut.
• Arugula – Spring mix, leftover lettuce, baby spinach, or kale are good swaps.

How To Make A Grilled Chicken Sandwich

This sandwich recipe is so effortless you don’t even need to toast the bread beforehand. Scroll to the bottom of the post for the full recipe card.

• Assemble it. Spread 2 tablespoons chipotle mayo along the inside of each bread slice. Place two of them aside. Sprinkle the remaining bread slices with 2 tablespoons with cheese. Top them with half of the chicken. Add 4 tomato slices, 1/4 cup spring mix salad, bacon, and 2 onion slices to each one.
• Press it. Place the reserved bread on top of each sandwich half. Place both sandwiches in the panini press. Toast them until the cheese is melty and the bread is nice and toasty. Serve and enjoy!

Tips & Variations

This crispy grilled chicken sandwich is just as good with juicy turkey, steak, or even tofu.

• Swap the spread. Use pesto mayo or Roasted Garlic Aioli instead of chipotle mayo to switch things up.
• Change the protein. Sliced Oven Roasted Turkey Breast, Maple Smoked Turkey, and Grilled Ribeye Steak are great alternatives to chicken.
• Make it vegetarian. Skip the chicken and use extra-firm tofu or Beyond Chicken Tenders to make this a veggie-friendly lunch.
• Add heat. Finely chop 1/4-1/2 jalapeño or serrano chili and mix it into the mayo. You can also use canned jalapeños and add them to the sandwich to taste.
• Use more veggies. Chop up leftover Spinach and Goat Cheese Stuffed Mushrooms, Cheesy Bacon Stuffed Peppers, or sauteed spinach. Add them to the fillings for a heartier bite.

Serving Suggestions

This grilled chicken sandwich is perfect with a side salad and a bowl of soup. Try my Broccoli Cheese Soup, Creamy Tuscan White Bean Soup, or Classic Minestrone. Dipping it into my Creamy Tomato Basil Soup is also super yummy. For salad options, go for my Mason Jar Cobb Salad, Green Goddess Salad, or Cucumber Tomato Feta Salad.

Proper Storage

This grilled sandwich is best the day it’s made for the crispiest bread and the meltiest cheese.

• Fridge: Place it in an airtight container for up to 2 days. Longer than this and the bread will soften too much and break.
• To reheat it: Remove the tomatoes and greens right before microwaving. Reheat it for up to a minute or until warm. You can also use the griddle over medium-low heat for 5-6 minutes per side.

More Easy Sandwich Recipes

• Cucumber Avocado Sandwich with Herb Goat Cheese
• Grilled Avocado Caprese Chicken Sandwich
• Crock Pot Shredded Beef Sandwiches with Horseradish Aioli
• Rustic Avocado Sandwich

Print