Bistro Grilled Chicken Sandwich
Savor the flavors of gourmet simplicity with this Bistro Grilled Chicken Sandwich recipe, a delightful blend of smoky, juicy chicken and fresh, vibrant toppings. Perfectly seasoned grilled chicken breasts, coated in a savory mix of garlic powder, paprika, and olive oil, take center stage, complemented by a zesty homemade aioli made with Dijon mustard and a splash of lemon juice. Layered between toasted ciabatta rolls with crisp lettuce, juicy tomato, red onion slices, and creamy cheddar cheese, every bite delivers a satisfying combination of textures and flavors. Ready in just 30 minutes, this easy-to-follow recipe is ideal for a quick lunch, weeknight dinner, or even a casual backyard gathering. Your new go-to chicken sandwich is here—classic bistro-style elegance made right at home!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 2 pieces Ciabatta rolls
- 1 tablespoon Butter
- 4 pieces Lettuce leaves
- 1 medium Tomato
- 0.5 pieces Red onion
- 2 pieces Cheddar cheese slices
Instructions
Preheat your grill or grill pan to medium-high heat.
Place the chicken breasts on a cutting board. If they are thick, use a sharp knife to butterfly them or pound them slightly so they are an even thickness.
Drizzle the chicken breasts with olive oil and sprinkle both sides evenly with garlic powder, paprika, salt, and black pepper.
Grill the chicken breasts for 6-7 minutes per side or until fully cooked with an internal temperature of 165°F (74°C). Remove from the grill and let them rest for 2-3 minutes.
While the chicken is resting, mix the mayonnaise, Dijon mustard, and lemon juice in a small bowl to make the aioli. Set aside.
Slice the ciabatta rolls in half and spread a thin layer of butter on the cut sides. Toast them on the grill for 1-2 minutes until golden and slightly crisp.
Slice the tomato and red onion into thin rounds.
Assemble the sandwich: Spread the aioli generously on the toasted sides of the ciabatta rolls. Place a lettuce leaf on each bottom half, followed by grilled chicken, a slice of cheddar cheese, tomato slices, and red onion rounds. Top with the remaining lettuce leaf and close the sandwich with the top half of the roll.
Serve immediately while the cheese is still melty. Enjoy your Bistro Grilled Chicken Sandwich!
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.3 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 278 mg | 21% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
