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 (flattened to 1/2-inch thickness)
- 2 tablespoons olive oil
- 1 lemon (juiced)
- 1 teaspoon salt
- 1/2 teaspoon dried marjoram
- 3/4 cup mayonnaise
- 2 tablespoons mustard
- 4 hoagie rolls or 8 thick sliced bread (toasted)
- 1 1/2 cups shredded lettuce
- 2 tomatoes (sliced)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 2 spring onions (finely chopped)
- 8 slices of bacon (cooked and crumbled or you can leave as strips if preferred)
Gather the ingredients.
To flatten chicken breasts, place them between two sheets of parchment paper and using a kitchen mallet or rolling pin, lightly hit at the thickest part of the breast moving outward.
Place into resealable plastic bag.
Combine olive oil, lemon juice, salt, and marjoram in bowl.
Pour over chicken, making sure to work it into the meat. Seal bag and place into refrigerator for 30 to 45 minutes.
Preheat grill for medium-high heat.
Remove chicken from bag and place onto grill. Cook for 5 to 7 minutes per side.
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.
Combine mayonnaise with mustard and store in an airtight container until ready to use. Will keep for 2 days.
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.