Grilled Chicken Sandwich
Recipe Date:
February 14, 2023
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Consider this the official sandwich of summer. Be sure to baste the chicken throughout the grilling process to keep it juicy; the chipotle mayo and fixings will do the rest. Master this simple recipe and your taste buds will thank you. Pairs well with a medium-bodied Pinot Noir.
Ingredients
- 2 chicken breasts, sliced horizontally to create 4 thin breasts
- 4 ciabatta rolls
- BBQ sauce of your choice
- 2 ears corn
- 2 cups loosely packed arugula, lightly tossed in tsp olive oil
- 4 slices sharp cheddar
- Chipotle mayo (recipe follows)
- For the Chipotle Mayo:
- 1/2 cup mayo
- 1 1/2 tsps chipotle in adobo sauce
- 1 tsp lime juice
- 1/4 tsp smoked paprika
- 1/8 tsp chili powder
Directions
- Slice chicken horizontally across to create 4 thin breasts. Season with salt and pepper.
- Blanch the ears of corn, then strip the kernels from the cob; tent with tinfoil to keep warm.
- Make the chipotle mayo by whisking all ingredients in a small bowl until well combined.
- Cut rolls in half and spread each lightly with butter.
- Heat a grill to high. Grill the chicken breasts for 5-10 minutes per side, basting them with BBQ throughout, until the internal temperature reaches 165 degrees.
- Near the end of cooking, place one slice of sharp cheddar on top of each breast. Add the sliced ciabatta rolls to the grill at this time. Close grill to melt cheese and toast rolls.
- Remove chicken from the grill.
- Build the sandwiches: Top each half of the ciabatta rolls with chipotle mayo, one BBQ chicken breast, a sprinkle of corn, and a small handful of arugula.
Take a look at our recommended pairing below.
