Name: Grilled Chicken Sandwich with Balsamic Mayo, Marinated Tomatoes, and Avocado Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 2 pounds); 1½ teaspoons kosher salt; ½ teaspoon freshly cracked black pepper; ¼ cup mayonnaise (part of balsamic mayo); 1 tablespoon balsamic vinegar (part of balsamic mayo); 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; 4 slices provolone cheese; 1 ripe avocado, sliced; 4 brioche buns, sliced and toasted; Remaining ½ cup mayonnaise (total ¾ cup minus ¼ cup used in marinade); 2 tablespoons balsamic vinegar (used in balsamic mayo)

Jump to Recipe· 3.9 from 71 reviews

If you’re craving a sandwich that bursts with fresh, vibrant flavors and a perfect balance of creamy, tangy, and savory notes, you’re going to fall head over heels for this Grilled Chicken Sandwich with Balsamic Mayo, Marinated Tomatoes, and Avocado Recipe. This isn’t just any sandwich; it’s a celebration of textures and tastes—the tender grilled chicken, the creamy avocado, the sweet and tangy marinated tomatoes, and the luscious balsamic mayo all come together in a way that feels both comforting and exciting at the same time. Trust me, once you try this recipe, it will become one of your go-to favorites for lunch, dinner, or anytime you want something truly special on your plate.

Ingredients You’ll Need

The image shows ingredients for a chicken sandwich arranged on a white marbled surface. In the center, there are four raw, pale pink chicken pieces placed on white parchment paper. To the left, three golden brown sandwich buns sit stacked near two small white bowls, one with yellow olive oil and the other with dark soy sauce. Above the chicken, there are small bowls with minced garlic, salt, and ground black pepper. To the right, a white bowl holds sliced red tomatoes, another white bowl has thin, light yellow cheese slices, and a wooden bowl contains fresh green basil leaves. Next to the basil is a white bowl with creamy white sauce, all neatly spaced and clearly visible. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential to creating the perfect harmony in this sandwich. Each one plays a unique role, from the rich creaminess of the avocado to the zesty brightness of the balsamic marinated tomatoes, creating layers of flavor that will make every bite unforgettable.

Boneless, skinless chicken breasts: Provides a tender, juicy protein base that grills beautifully and soaks up the marinade.
Kosher salt and freshly cracked black pepper: Essential for seasoning the chicken perfectly and enhancing all the other flavors.
Provolone cheese slices: Melts wonderfully over the hot chicken, adding a subtle, creamy richness.
Ripe avocado: Sliced for creamy, buttery texture that contrasts the tangy elements.
Brioche buns: Lightly toasted to add a soft yet sturdy vessel that holds all the delicious ingredients together.
Extra-virgin olive oil and balsamic vinegar: Used in the marinade and tomato dressing to bring brightness and depth.
Garlic clove, minced: Adds a savory punch to the tomato marinade.
Fresh basil leaves: Provides an aromatic herbal note that ties the flavors together beautifully.
Sea salt and freshly cracked black pepper: Season the marinated tomatoes for balanced brightness and a bit of spice.
Roma tomatoes: Sliced thin and marinated to infuse their natural sweetness with tangy balsamic flavors.
Mayonnaise: Base for the unforgettable balsamic mayo, blending creaminess with a tangy kick.

How to Make Grilled Chicken Sandwich with Balsamic Mayo, Marinated Tomatoes, and Avocado Recipe

Step 1: Prepare the Chicken

First things first, pat your chicken breasts dry. You want to help the chicken cook evenly and get a nice sear, so gently pound them to an even ¾-inch thickness. Season both sides generously with kosher salt and freshly cracked black pepper. This simple prep ensures the chicken stays juicy and flavorful through grilling.

Step 2: Make the Balsamic Mayo and Marinate the Chicken

In a small bowl, whisk together the mayonnaise and balsamic vinegar to create that signature creamy, tangy sauce. Reserve about 1 tablespoon for serving, then toss the chicken in the remaining balsamic mayo. This light coating locks in moisture and adds a subtle complexity that will shine once the chicken hits the grill.

Step 3: Marinate the Tomatoes

While the chicken sits, mix olive oil, balsamic vinegar, minced garlic, julienned basil, sea salt, and pepper together in a bowl. Add your sliced Roma tomatoes and gently toss until every slice is kissed with this vibrant marinade. Letting the tomatoes soak here transforms their texture and flavor, adding a juicy, zesty component to your sandwich.

Step 4: Grill the Chicken

Get your grill nice and hot to high heat, then place the chicken on it. Lower the heat to medium-high to avoid burning and cover with the lid. Cook for 3 to 4 minutes until char marks appear, then flip and continue cooking for 7 to 8 minutes until the internal temperature reaches 165°F. This grilling method locks in smoky flavors and keeps the chicken juicy.

Step 5: Melt the Cheese

Lay a slice of provolone on each chicken breast, close the grill lid, and give it around 2 minutes to melt the cheese till it’s gooey and irresistible. Then remove the chicken and let it rest for a couple of minutes; this helps the juices redistribute so every bite is tender and flavorful.

Step 6: Assemble the Sandwich

Toast your brioche buns lightly, then spread about a tablespoon of the reserved balsamic mayo on each bun half. Layer the bottom buns with grilled chicken, marinated tomato slices (draining excess marinade), creamy avocado slices, and if you like, more fresh basil. Top with the other bun halves, mayo side down, and press gently to hold everything together.

How to Serve Grilled Chicken Sandwich with Balsamic Mayo, Marinated Tomatoes, and Avocado Recipe

A sandwich with a soft brown top bun, spread with white sauce on its underside, rests on a white plate over a white marbled surface. Below the bun, there is a thick layer of green leafy lettuce mixed with sliced light green avocado and small bits of green herbs. Underneath this, bright red tomato slices sit on a smooth, slightly melted white cheese layer. The cheese covers a grilled, golden brown cooked meat piece with visible grill marks. The bottom bun is lightly toasted and also spread with white sauce, slightly overflowing at the edges. Some chopped green herbs are scattered around the sandwich on the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil leaves add a lovely herbal brightness, so don’t hesitate to sprinkle a few on top just before serving. A little extra cracked black pepper on the sandwich can also enhance the flavors with a subtle kick.

Side Dishes

This sandwich pairs wonderfully with light and fresh sides like a crisp green salad, sweet potato fries, or a side of pickled veggies. Each side complements the sandwich without overpowering the delicate balance of creamy, tangy, and savory flavors.

Creative Ways to Present

For a fun twist, serve this sandwich open-faced with a drizzle of extra balsamic glaze over the top. Or slice the sandwich into smaller portions to create an impressive platter for a casual gathering or picnic—the colorful layers are as beautiful as they are delicious.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be tough!), store the grilled chicken, marinated tomatoes, and balsamic mayo separately from the bread to keep everything fresh and prevent sogginess. The components will keep well in an airtight container in the fridge for up to 3 days.

Freezing

Grilled chicken breasts freeze beautifully, so if you want to meal prep, freeze the cooked chicken and thaw when ready. Avoid freezing assembled sandwiches as the bread and avocado textures may not hold up well.

Reheating

Reheat the chicken gently in a skillet or oven to avoid drying it out, then reassemble your sandwich fresh. Toast the buns lightly before serving to revive their soft yet crisp texture.

FAQs

Can I use different cheese instead of provolone?

Absolutely! Mozzarella, Swiss, or even a mild cheddar will work well. The key is to choose a cheese that melts smoothly without overpowering the other flavors in the sandwich.

Is it possible to make this sandwich vegetarian?

Yes, swap the grilled chicken for grilled portobello mushrooms or a hearty veggie patty. The balsamic mayo and marinated tomatoes are so flavorful they’ll shine with any protein substitute.

How long should the tomatoes marinate?

About 20 minutes is ideal to let the tomatoes soak up the marinade without becoming too soft. You can also marinate them a little longer if you want more intense flavor.

Can I make the balsamic mayo ahead of time?

Definitely! Prepare the balsamic mayo up to two days in advance and keep it refrigerated. This helps the flavors meld and saves time on the day you make the sandwich.

What’s the best way to pound chicken evenly?

Use a meat mallet or rolling pin and place the chicken breasts between two sheets of plastic wrap or in a zip-top bag. Gently pound from the center outward to reach an even thickness, which ensures even cooking.

Final Thoughts

I can’t recommend this Grilled Chicken Sandwich with Balsamic Mayo, Marinated Tomatoes, and Avocado Recipe enough—it combines so many fabulous flavors and textures that every bite feels special. Whether you’re making lunch for yourself, feeding friends, or just craving something delicious, this sandwich delivers comfort and excitement all in one perfect package. Give it a try and prepare to fall in love with one of the best sandwiches you’ll ever make!