The best way to make a grilled chicken sandwich is to keep it simple. The char flavor from the grill, the thickness of the chicken, and the sauce are the keys to the deliciousness of this recipe. An excellent lunch or dinner, you likely already have the ingredients on hand.

Chicken sandwich cut in half on wrinkled parchment paper.

There's really not much to this sandwich, and its simplicity is part of what makes it so special. A few tasty flavors combine to make an incredibly delicious and satisfying bite.

In the '80s, in Pacific Palisades, there was a restaurant called Greg's Grill. (It was later replaced by Café Vida, another favorite, and sadly lost in the Palisades fire.)

Greg's Grill had a chicken sandwich on their menu that my friends and I ordered every time we were there. It was so perfect that we didn't want to risk another choice.

To the best of my memory, combined with memories from my friends, here is the Greg's Grill Chicken Sandwich recipe.

The Ingredients

Small red and white bowl with honey mustard, shredded lettuce, bread, tomato slices and raw chicken sitting on a grill.

chicken - This recipe is made with boneless skinless chicken breasts. Biting through the juicy and thick piece of chicken is one of the things that makes it so amazing.
iceberg lettuce - The iceberg lettuce has a delightful crunch which stands up well to the honey-mustard sauce it's mixed with. Romaine is a good substitute.
Dijon mustard - The flavor of Dijon is lovely with honey. I love the texture of a smooth mustard with this grilled chicken sandwich, but for more texture you can substitute with whole grain Dijon.
honey - Use your favorite.
mayonnaise - I like using mayonnaise made with avocado oil, but you can use any mayo you like as long as there is no added sugar.
Swiss cheese - This recipe doesn't call for much, just very thin slices, so as not to overpower the flavors. The best substitution is Gruyère.
tomato - For sandwiches, I like to use a large tomato. This way, you just have one tomato slice per sandwich. Of course, you can use smaller tomatoes and use a few slices on each one.
bread - This sandwich was originally served on a bun, and that's how I think it's best. Use one you love, as long as it's soft and large enough to hold one whole chicken breast. You can use thick-sliced bread, too, if you prefer. Thick slices of my no-knead Asiago cheese bread take this to a whole other level.
olive oil, Kosher salt and freshly ground black pepper

The Honey-Mustard Sauce

If the chicken is the star, the sauce is the best supporting actor. It's creamy, tangy and just a little sweet, and it's what ties the whole sandwich together.

No Dijon? In a pinch, yellow mustard works too, though the flavor will be milder.
No honey? Maple syrup is a delicious substitute.
Make extra. Trust me on this one. It's fantastic as a dip for French fries, drizzled over roasted vegetables, or thinned with a squeeze of lemon as a salad dressing.

How to Make the Greg's Grill Chicken Sandwich

- In a small bowl, mix the mayonnaise with the mustard, honey, salt and pepper. Spoon about 3 tablespoons of the mixture into another bowl and set it aside.

Recipe Tip: If the honey is especially thick, warm it for a few seconds in the microwave so that it’s easy to mix.

- Cut the lettuce into thin strips so it’s more or less “shredded.” Add it to a mixing bowl and toss it with the larger portion of the honey-mustard mayo.

Time-saving tip: Trader Joe's sells bagged shredded iceberg.

- Season the tomato slices with a light sprinkle of salt and pepper and set them aside.

Wooden spoon holding shredded lettuce with ground black pepper.

3 tomato slices sprinkled with salt and pepper.

- Preheat a stovetop or outdoor grill over high heat. Once it’s very hot, season both sides of the chicken breasts with salt and pepper, and then place them on the grill. Grill just until the chicken is cooked through, about 4 minutes per side (depending on the thickness). Turn the heat to low-medium when you flip them over.

(No grill? See the stovetop and oven options below.)

Recipe Tip: You should hear a sizzling sound when they hit the grill -- if you don't, it's not hot enough. Wait for the sizzle!

Two raw chicken breasts sprinkled with salt and pepper.

Two chicken breasts with grill marks on a stovetop grill.

Pro Tip: Kitchen tongs are the best tool to use for cooking on an indoor or outdoor grill.

- Place the grilled chicken on a plate and immediately place the cheese slices on top so they melt. Set aside.

Recipe Tip: Do not cut/slice the chicken breast. Keeping it thick and juicy is essential to the success of this sandwich.

- Drizzle the cut side of each bun with olive oil and place them, round sides up, on the grill. Grill just until they’re nicely marked, about 3 minutes. (You can also toast the bread or buns, if you prefer.)

Two grilled chicken breasts with thin slices of melted cheese on top.

Two halves of a square bun with grill marks on a stovetop grill.

- To assemble, spread the remaining sauce evenly among the buns, on both halves. Place the cheese-covered chicken breasts on top, followed by tomato slices and prepped lettuce.

Close up of chicken sandwich with tomato slice and shredded lettuce.

Tips for the Juiciest Grilled Chicken Breast

The chicken is the star of this sandwich, so here's how to make sure it's juicy every single time.

Choose evenly sized breasts. Look for boneless, skinless breasts around 7 ounces each. If one is much bigger than the other, they won't finish cooking at the same time, and nobody wants to be the one who gets the dry one.
Use a thermometer. It's the easiest way to take the guesswork out of grilling, and an instant-read thermometer is a great kitchen tool. Take the chicken off the heat when the thickest part reaches between 155°F and 160°F. It will keep rising in temperature a bit as it rests. This is called carryover cooking, and it's why we don't wait until it's 165°F.
Let it rest. Give the chicken a few minutes on the plate (while the cheese is melting) so the juices settle back into the meat.

No Grill? Make It on the Stovetop or in the Oven

No grill, no problem. This sandwich is just as delicious made in a skillet or in the oven.

Skillet: Heat a cast-iron skillet over high heat with a little olive oil, and follow the same cooking instructions as the grill. You'll get a fantastic golden crust instead of grill marks. Toast the buns in the same pan afterward to soak up all that flavor.
Oven: Preheat the oven to 375°F. Place the seasoned chicken breasts on a parchment-lined sheet pan, and bake until they reach 155°F to 160°F, about 18 minutes, depending on thickness. Add the cheese for the last minute, then let the chicken rest.

Variations

While I created this to be as close as possible to the Greg's Grill chicken sandwich I remember, you can definitely change it up. Below are a few delicious ideas.

Instead of the shredded lettuce with the honey-mustard mayo, you can use this tangy, slightly spicy Asian Coleslaw.
You can make it with grilled fish, too. Use a firm fish like cod, halibut or mahi-mahi. For a little kick, season it with the spice blend from my Blackened Fish Tacos.
Spicy version. Add a teaspoon or two of chili paste to the honey-mustard mayo. (Sambal Oelek is my favorite.)

Serving Suggestions

I love serving this chicken sandwich with fries. I mean c'mon, who doesn't love French fries with a delicious warm sandwich!? Below are a handful of really fun and delicious unique French fry recipes that would be fantastic with it.

Not in a fry mood? (It happens. Rarely, but it happens.) A Grilled Little Gem Salad is just as great alongside it.

Making It Ahead

This sandwich is best when the chicken is still warm from the grill. If you need to save time, you can grill the chicken up to a day ahead. Keep it refrigerated in a tightly sealed container, and then when you're ready to assemble, warm it in a microwave or the oven to at least take the chill out.
The sauce can be made up to a few days ahead of time. Keep it refrigerated in a tightly sealed container.
You can also chop the lettuce a day ahead, but don't mix the sauce into it until you're ready to assemble the sandwiches. Otherwise it will wilt and lose its crunch.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs are juicy and full of flavor. They take a few extra minutes on the grill and are at their most tender around 175°F.

Can I use rotisserie or leftover chicken?

Yes, though you'll miss the char from the grill. Slice it thickly and warm it before assembling so the cheese still melts.

Super Interesting Sandwiches

I hope you love this sandwich as much as my friends and I do!

Grilled Chicken Sandwich Recipe

Valentina K. Wein

The best way to make a grilled chicken sandwich is to keep it simple. The char flavor from the grill, the thickness of the chicken and the sauce are the keys to the deliciousness of this recipe. An excellent lunch or dinner, you likely already have the ingredients on hand.

5 from 5 votes

Prep Time 15

Cook Time 10

Total Time 25

Course Dinner, Lunch

Cuisine American

Servings

Calories 495 kcal

Equipment

Ingredients

3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
¼ teaspoon Kosher salt use half if using table salt
¼ teaspoon freshly ground black pepper
2 cups shredded iceberg lettuce
olive oil for the pan and buns
2 (approx. 7-ounce) boneless, skinless chicken breasts
a few thin slices Swiss cheese just enough to cover the chicken
2 large soft buns or 4 large slices of bread
2 large slices tomato

Instructions

Make the sauce. In a small bowl, mix the mayonnaise with the mustard, honey, salt, and pepper. Spoon about 3 tablespoons of the mixture into another bowl and set it aside.
Prep lettuce. Cut the lettuce into thin strips so it’s more or less “shredded.” Add it to a mixing bowl and toss it with the larger portion of the mayonnaise mixture.
Prep tomatoes. Season the tomato slices with a light sprinkle of salt and pepper and set them aside.
Grill chicken and add cheese. Preheat a stove-top or outdoor grill over high heat. Once it’s very hot, season both sides of the chicken breasts with salt and pepper, and then place them on the grill. You should hear a sizzling sound when they hit the grill -- if you don't, it's not hot enough. Wait for the sizzle! Grill until the thickest part of the chicken reaches 155°F to 160°F, about 4 minutes per side (depending on the thickness). Turn the heat to low-medium when you flip them over.
Place the grilled chicken on a plate and immediately place the cheese slices on top so they melt. Set aside.
Prep the buns. Drizzle the cut side of each bun with olive oil and place them, round sides up, on the grill. Grill just until they’re nicely marked, about 3 minutes. (You can also toast the bread or buns, if you prefer.)
Assemble. Spread the remaining honey mustard mayo evenly among the buns, on both halves. Place the cheese-covered chicken breasts on top, followed by tomato slices and prepped lettuce.

NOTES

Choose evenly sized breasts: Look for breasts around 7 ounces each so they finish cooking at the same time.

Thick honey? Warm it in the microwave for a few seconds so it mixes easily.

Sauce swaps: Use whole grain Dijon for more texture, yellow mustard in a pinch (the flavor will be milder), or maple syrup instead of honey.

Other swaps: Romaine works in place of iceberg, and Gruyère in place of Swiss. You can use thick slices of bread instead of buns.

No grill? Skillet: Heat a cast-iron skillet over high heat with a little olive oil and follow the same timing. Oven: Bake the seasoned chicken on a parchment-lined sheet pan at 375°F until it reaches 155°F to 160°F, about 18 minutes. Add the cheese for the last minute.

Make ahead: Grill the chicken up to a day ahead, refrigerate it in a tightly sealed container, and warm it before assembling. You can make the sauce a few days ahead. Chop the lettuce a day ahead, but don’t add the sauce until you’re ready to assemble, or it will wilt.

Nutritional information is automatically calculated, so it should only be used as an estimate.

NUTRITION

Keywords best chicken sandwich, grilling chicken

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Comments

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Grilled Chicken Sandwich from Greg's Grill