Grilled Chicken Sandwich

By Rachel Cooks

Ingredients

2 boneless skinless chicken breasts, about 8 oz. each
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper
1 tablespoon dill pickle juice ((brine from pickle jar))
4 sandwich buns ((brioche, potato rolls, or sesame seed buns))
½ cup sliced dill pickles ((or 8 sandwich sliced pickles))
1 large tomato, thinly sliced
leaf lettuce
¼ cup mayonnaise
1 tablespoon Dijon or yellow mustard
1 tablespoon dill pickle juice ((brine from pickle jar))

Prep Time10mins
Cook Time10mins
Servings4

Instructions

Cut each chicken breast in half as if you were going to butterfly it, but cut all the way through to make two thin flat pieces (4 total).

In a medium-sized bowl, mix olive oil, garlic powder, smoked paprika, salt, black pepper, and pickle juice to make marinade.

Add the chicken pieces to the bowl, and coat evenly with marinade. Marinate the chicken for at least 10 minutes, or up to 1 hour for extra tenderness.

Preheat grill to 400ºF-450ºF, or preheat grill pan on stove over medium-high heat. Cook chicken for 4 to 5 minutes per side, or until the internal temperature reaches 165°F.

In a small bowl, mix mayonnaise, mustard, and 1 tablespoon pickle juice for sandwich spread.

Lightly toast the sandwich buns on the grill for about 1 minute.

Spread the pickle mayo sauce on both halves of the toasted buns. Layer lettuce, tomato slices, and pickles on the bottom bun, and place the cooked chicken on top. Cover with the top bun and serve immediately.