Grilled Chicken Sourdough Sandwich Recipe

This crispy, juicy Grilled Chicken Sourdough Sandwich is made with tender chicken and tangy sourdough, ready in 20 minutes. Slicing the sandwich reveals melted cheese stretching between golden toasted bread and thick tomato slices. I always rely on this for a quick, satisfying lunch.

Why This Classic Works

I used to struggle with dry chicken in my sandwiches until I started pounding the breasts thin before grilling. This ensures an even, quick cook that keeps the meat moist.

Building the sandwich on sourdough provides the sturdy base needed to hold heavy ingredients without falling apart. The tang of the bread balances the savory meat perfectly.

Grilled Chicken Sourdough Sandwich Ingredients

• 2 boneless skinless chicken breasts
• 4 thick slices sourdough bread
• 1 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 2 slices provolone cheese
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 cup fresh arugula
• 1 large tomato, sliced
• 0.25 red onion, thinly sliced

How To Make Grilled Chicken Sourdough Sandwich

1. Prep the chicken: Pound the chicken breasts to an even half-inch thickness. Season both sides with olive oil, salt, and black pepper.
2. Grill the chicken: Heat a grill pan over medium-high heat. Cook the chicken for 4-5 minutes per side until the internal temperature reaches 165F.
3. Melt the cheese: Place a slice of provolone on each chicken breast during the last minute of cooking. Cover the pan briefly to melt the cheese.
4. Toast the sourdough: Lightly toast the sourdough bread slices until golden brown. Spread mayonnaise and Dijon mustard on the inside of each slice.
5. Assemble the sandwich: Layer the arugula, tomato, and red onion on the bottom bread slice. Top with the cheesy grilled chicken and the remaining bread.

Recipe Tips

• Pound the meat: Making the chicken an even thickness guarantees it cooks uniformly without drying out the thinner edges.
• Toast the bread: Sourdough can absorb moisture quickly, so a light toast creates a barrier against the sauces and tomato juices.
• Rest before slicing: Letting the chicken rest for a couple of minutes before assembling keeps the juices from soaking the bottom bread slice.

What To Serve With Grilled Chicken Sandwich

Pair this hearty sandwich with crispy sweet potato fries or a light green salad dressed in vinaigrette. Thick-cut potato chips also add a great salty crunch that complements the tangy sourdough.

How To Store

Store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Do not assemble the sandwiches ahead of time, as the sourdough will become soggy.

FAQs

• Can I use chicken thighs? Yes, boneless skinless chicken thighs work beautifully and are naturally juicier. Just ensure they are cooked completely through.
• Do I need a grill pan? A regular cast iron skillet or frying pan works perfectly if you do not have a grill pan.
• What other cheeses work well? Swiss, cheddar, or pepper jack are excellent alternatives that melt nicely over the warm chicken.

Nutrition

• Calories: 480 kcal
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 950mg
• Total Carbohydrate: 34g
• Protein: 36g

Try More Recipes:

• Grilled Chicken Bacon Ranch Sandwich Recipe
• Buffalo Chicken Dip Grilled Cheese Recipe
• Buffalo Chicken Dip Sandwich Recipe

Grilled Chicken Sourdough Sandwich

Recipe by Emily Mitchell

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

This crispy, juicy Grilled Chicken Sourdough Sandwich features tender chicken, melted provolone, and fresh arugula on toasted bread. Ready in 20 minutes, it makes a fantastic quick lunch or simple weeknight dinner.

Ingredients

• 2 boneless skinless chicken breasts

• 4 thick slices sourdough bread

• 1 tbsp olive oil

• 1 tsp salt

• 0.5 tsp black pepper

• 2 slices provolone cheese

• 2 tbsp mayonnaise

• 1 tbsp Dijon mustard

• 1 cup fresh arugula

• 1 large tomato, sliced

• 0.25 red onion, thinly sliced

Directions

• 1. Prep the chicken: Pound the chicken breasts to an even half-inch thickness. Season both sides with olive oil, salt, and black pepper.
• 2. Grill the chicken: Heat a grill pan over medium-high heat. Cook the chicken for 4-5 minutes per side until the internal temperature reaches 165F.
• 3. Melt the cheese: Place a slice of provolone on each chicken breast during the last minute of cooking. Cover the pan briefly to melt the cheese.
• 4. Toast the sourdough: Lightly toast the sourdough bread slices until golden brown. Spread mayonnaise and Dijon mustard on the inside of each slice.
• 5. Assemble the sandwich: Layer the arugula, tomato, and red onion on the bottom bread slice. Top with the cheesy grilled chicken and the remaining bread.