Description
A quick, 30-minute grilled chicken sandwich featuring homemade garlic aioli, fresh summer produce like arugula and tomatoes, and perfectly seasoned chicken. Ideal for busy weeknights and using up end-of-season garden vegetables.
Ingredients
Scale
- For the Garlic Aioli:
- 1/2 cup (120g) Mayonnaise (Hellmann’s or Duke’s)
- 2–3 cloves Garlic, minced (about 1 tablespoon)
- 1 tablespoon (15ml) Lemon Juice, fresh squeezed
- 1 teaspoon Dijon Mustard
- Salt and Black Pepper, to taste
- For the Chicken:
- 1.5 lbs (680g) Boneless, Skinless Chicken Breasts or Thighs
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Paprika (smoked paprika recommended)
- 1/2 teaspoon Garlic Powder
- For the Sandwich Assembly:
- 4–6 slices Bread (Ciabatta, Sourdough, or Brioche)
- 2 cups Arugula or Mixed Greens
- 2 medium Tomatoes, sliced thin
- 1/4 medium Red Onion, thinly sliced
- Optional: Avocado slices, Bacon, or Cheddar Cheese
Instructions
- Make the Garlic Aioli: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth. Taste and adjust seasoning. Set aside in the fridge.
- Prep the Chicken: Pat chicken dry with paper towels. In a small bowl, mix salt, pepper, paprika, and garlic powder. Rub this seasoning blend all over the chicken on both sides. Drizzle with olive oil and rub it in.
- Heat the Grill: Preheat an outdoor grill or indoor grill pan/cast-iron skillet to medium-high heat. Ensure grates are clean.
- Grill the Chicken: Place chicken on the grill. Do not move for 5-6 minutes to get grill marks. Flip and cook for another 5-6 minutes. Chicken breasts should reach 165°F (74°C); thighs can go to 175°F (79°C). Move to cooler parts of the grill if browning too fast.
- Rest the Chicken: Remove chicken from grill and let rest on a plate, tented loosely with foil, for 5 minutes. This redistributes juices.
- Toast the Bread: While chicken rests, brush cut sides of bread with olive oil or butter. Toast cut-side down on the grill for 1-2 minutes until golden and crispy.
- Assemble the Sandwich: Slice chicken against the grain. Spread garlic aioli on both halves of the toasted bread. Layer arugula, tomatoes, and red onion on the bottom half. Top with sliced chicken and the top bun.
Notes
For extra smoky flavor, you can quick-grill tomato slices and onion rings for 30 seconds on each side. If raw red onion is too sharp, soak slices in ice water for 10 minutes. The aioli can be made ahead and kept in the fridge for up to a week. Do not freeze the aioli as the texture will change.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 Sandwich
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
Keywords: grilled chicken sandwich, garlic aioli, summer recipes, quick dinner, family meals, end of summer produce, easy weeknight dinner, healthy sandwiches