Description
This Grilled Chicken Sandwich recipe features juicy, marinated chicken breasts topped with melted provolone cheese, fresh avocado slices, and marinated tomatoes on toasted brioche buns. Enhanced with a tangy balsamic mayonnaise and fragrant basil, this sandwich is perfect for a flavorful and satisfying meal ready in just 35 minutes.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup balsamic mayonnaise (from below)
- 4 slices provolone cheese
Balsamic Mayonnaise
- ¾ cup mayonnaise
- 2 tablespoons balsamic vinegar
Marinated Tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced
- 4 fresh basil leaves, julienned (plus more for serving)
- ½ teaspoon sea salt
- Freshly cracked black pepper, to taste
- 2 Roma tomatoes, sliced into ¼-inch rounds
Other Ingredients
- 4 brioche buns, sliced and toasted
- 1 ripe avocado, sliced
Instructions
- Prepare the Chicken
Pat the chicken breasts dry with paper towels. Using a meat mallet or rolling pin, gently pound each chicken breast to an even ¾-inch thickness. Season both sides evenly with kosher salt and freshly cracked black pepper. Place the seasoned chicken in a large bowl. - Make the Balsamic Mayonnaise
In a small bowl, whisk together the mayonnaise and balsamic vinegar until well combined. Reserve about ¼ cup of this balsamic mayo and add it to the bowl with the chicken, tossing gently to coat each piece evenly. Set aside to marinate briefly. - Marinate the Tomatoes
In a medium bowl, whisk together extra-virgin olive oil, balsamic vinegar, minced garlic, julienned basil leaves, sea salt, and freshly cracked black pepper. Add the sliced Roma tomatoes and toss gently to coat them evenly with the marinade. Set aside. - Grill the Chicken
Preheat your grill to high heat. Place the marinated chicken breasts on the hot grill surface, then reduce the heat to medium-high. Cover the grill and cook for 3 to 4 minutes until char marks develop. Flip the chicken and continue cooking, turning occasionally, until the internal temperature reaches 165°F (74°C), about 7 to 8 more minutes. - Melt the Cheese
Top each grilled chicken breast with a slice of provolone cheese. Close the grill lid and cook for an additional 2 minutes, or until the cheese melts. Remove the chicken from the grill and let it rest for 2 minutes to retain juices. - Assemble the Sandwich
Spread about 1 tablespoon of the remaining balsamic mayonnaise on the toasted sides of each brioche bun. Place the grilled chicken with melted cheese on the bottom halves of the buns. Layer with marinated tomatoes (letting excess marinade drip off), sliced avocado, and additional fresh basil leaves if desired. Cap with the top halves of the buns, mayo side down. - Serve
Serve the sandwiches warm for the best flavor experience.
Notes
- Using a meat mallet helps the chicken cook evenly and stay tender.
- Make sure not to overcook the chicken to keep it juicy; use a meat thermometer for accuracy.
- Allowing the tomato slices to marinate adds a fresh and tangy flavor boost.
- To make ahead, prepare the balsamic mayo and marinated tomatoes in advance and store refrigerated.
- Substitute provolone with mozzarella or Swiss cheese if preferred.
