Fully Loaded Grilled Chicken Sandwiches

Fully loaded grilled chicken sandwich

Lori Andrews / Getty Images

Prep: 30 mins
Cook: 14 mins
Total: 44 mins
Servings: 4 servings
Nutrition Facts (per serving)
1457 Calories
90g Fat
79g Carbs
80g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1457
% Daily Value*
Total Fat 90g 116%
Saturated Fat 30g 151%
Cholesterol 243mg 81%
Sodium 2665mg 116%
Total Carbohydrate 79g 29%
Dietary Fiber 8g 27%
Total Sugars 8g
Protein 80g
Vitamin C 28mg 140%
Calcium 822mg 63%
Iron 7mg 36%
Potassium 1183mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious marinated grilled chicken sandwiches are topped with shredded cheese, bacon, and so much more. Ideal for a quick weeknight meal, game day events, or weekend gatherings.


  • 4 boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 teaspoon salt

  • 1/2 teaspoon dried marjoram

  • 3/4 cup mayonnaise

  • 2 tablespoons mustard

  • 1 1/2 cups shredded lettuce

  • 2 tomatoes, sliced

  • 4 hoagie (or sub) rolls, or 8 thick slices bread, toasted

  • 1 1/2 cups sharp cheddar cheese

  • 1/2 cup sour cream

  • 2 spring onions, finely chopped

  • 8 slices bacon, cooked and crumbled

Steps to Make It

  1. Gather the ingredients.

  2. To flatten chicken breasts, place them between 2 sheets of parchment paper and then using a kitchen mallet or rolling pin, lightly hit at the thickest part of the breast moving outward. 

  3. Place into resealable plastic bag.

  4. Combine olive oil, lemon juice, salt, and marjoram in bowl.

  5. Pour over chicken, making sure to work it into the meat. Seal bag and place into refrigerator for 30 to 45 minutes.

  6. Preheat grill for medium-high heat. 

  7. Remove chicken from bag and place onto grill. Cook for 5 to 7 minutes per side.

  8. Once chicken has reached a safe temperature of 165 F / 75 C in the thickest part of the meat (it should not be pink, but opaque and the juices run clear), remove from heat and place onto a platter.

  9. Combine mayonnaise with mustard and store in an airtight container until ready to use. Will keep for two days. 

  10. To assemble sandwiches, apply mayonnaise-mustard mixture, shredded lettuce, and tomato slices to bottom half of bun. Place breast on top, then shredded cheese, a dollop of sour cream, green onions, and finally bacon crumbles. Top with remaining bun half and enjoy.