BEST GRILLED CHICKEN SANDWICH RESTAURANT RECIPES

Steps:

• Preheat grill to medium-high heat.
• Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
• Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
• Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
• For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.

Steps:

• In a medium bowl or glass measuring cup, whisk together oil, soy sauce, lime juice, mustard, chili powder, and crushed red pepper flakes. Season with salt and pepper. Place chicken in a large resealable bag and pour marinade over. Refrigerate and let marinate for at least 2 hours.  Meanwhile, make sauce: In a medium bowl, whisk together mayonnaise, honey, mustards, vinegar, and hot sauce. Season with a pinch of kosher salt and few cracks of black ground pepper. Refrigerate until ready to use.  When ready to grill, heat grill over medium-high heat. Add chicken and grill until internal temperature reaches 165°, 6 to 8 minutes per side. Remove from grill and place on a plate to keep warm. Place red onion on grill and cook until lightly charred, about 3 minutes per side. Brush inside of buns with oil and grill until golden, 1 to 2 minutes.  Spread honey mustard on bottom bun and top with a piece of chicken, grilled onions, and lettuce.