Description
A delicious and easy grilled chicken sandwich featuring tender, marinated chicken breasts topped with melted provolone cheese, fresh avocado slices, and marinated tomatoes on toasted brioche buns. Perfectly balanced with a tangy balsamic mayonnaise and fresh basil for a flavorful, satisfying meal in just 35 minutes.
Ingredients
Chicken and Marinade
- 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)
Marinated Tomatoes
- 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
Sandwich Assembly
- 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)
Instructions
- Prepare the chicken: Pat the chicken breasts dry using paper towels. Use a meat mallet or rolling pin to gently pound each breast to an even thickness of about ¾ inch. Season all over with kosher salt and freshly cracked black pepper. Place the seasoned chicken in a large bowl.
- Make the balsamic mayo: In a small bowl, whisk together ¾ cup mayonnaise and 2 tablespoons balsamic vinegar. Reserve ¼ cup of this mixture and pour it over the chicken in the bowl, tossing to coat the chicken evenly. Set aside to marinate briefly while preparing other components.
- Marinate the tomatoes: In a medium bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, the minced garlic, julienned basil leaves, ½ teaspoon sea salt, and freshly cracked black pepper to taste. Add the tomato slices and toss gently to coat them with the marinade. Set aside.
- Grill the chicken: Preheat your grill to high heat. Place the chicken breasts on the grill and then reduce the heat to medium-high. Cover and cook until char marks form, approximately 3 to 4 minutes. Flip the chicken and continue grilling, turning occasionally, until the internal temperature reaches 165°F, about 7 to 8 more minutes.
- Melt the cheese: Place a slice of provolone cheese on each grilled chicken breast, close the grill lid, and cook for an additional 2 minutes, or until the cheese is melted. Remove from the grill and let the chicken rest for 2 minutes to allow juices to redistribute.
- Assemble the sandwich: Spread about 1 tablespoon of the remaining balsamic mayo on both halves of each toasted brioche bun. On the bottom bun, layer the grilled chicken with melted provolone, marinated tomatoes (letting excess marinade drip off), avocado slices, and additional fresh basil leaves if desired. Top with the other half of the bun, mayo side down.
- Serve warm: Serve the sandwiches immediately while warm for the best taste and texture.
Notes
- Make sure to evenly pound the chicken breasts to ensure uniform cooking.
- Use an instant-read thermometer to check the chicken’s internal temperature for safety and juiciness.
- Letting the chicken rest after grilling helps retain its juices and enhances flavor.
- Use ripe avocados for a creamy texture that pairs well with the tangy balsamic mayo.
- You can prepare the balsamic mayo and marinated tomatoes ahead of time to speed up assembly.
- Brioche buns provide a slightly sweet contrast but can be substituted with your favorite bread if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
