Recipe Background
Yes. The Best Chicken Sandwich. It's here and it's ready to dazzle. Grilled chicken and bell peppers deliver savory flavor and refreshing goodness. Sourdough bread, herbaceous mayo, and melty Pepper Jack for tanginess and spice, creamy avocado and caramelized onions for sweetness... it's flavor on flavor on flavor. Nothing about the Best Chicken Sandwich is bland or boring; it's all excitement, all the way through!
Yes. The Best Chicken Sandwich. It's here and it's ready to dazzle. Grilled chicken and bell peppers deliver savory flavor and refreshing goodness. Sourdough bread, herbaceous mayo, and melty Pepper Jack for tanginess and spice, creamy avocado and caramelized onions for sweetness... it's flavor on flavor on flavor. Nothing about the Best Chicken Sandwich is bland or boring; it's all excitement, all the way through!
Ingredients
For the chili-herb mayo:
- 2 tablespoons fresh basil minced
- 2 tablespoons fresh cilantro minced
- 1 tablespoon fresh chives minced
- 1 cup mayonnaise
- 1 teaspoon chili powder
- salt to taste
- pepper to taste
For the sandwiches:
- 1 pound chicken breasts boneless and skinless, thinly sliced
- 1 bell pepper color of your choice, sliced into 1-inch pieces
- 1/3 cup olive oil plus more, to taste, for brushing
- salt to taste
- pepper to taste
- 1 small onion sliced
- 8 slices sourdough bread
- 1 avocado sliced
- 8 slices Pepper Jack cheese
Directions
- Preheat the grill to medium heat.
- In a small bowl, mix the basil, the cilantro, the chives, the mayonnaise, the chili powder, the salt, and the pepper.
- Taste the chili-herb mayonnaise for seasoning, and adjust with more of the salt and the pepper as needed.
- Brush the chicken and the bell peppers with the extra olive oil and season them with the salt and the pepper.
- Add the chicken and the bell peppers to the preheated grill and cook, turning once, until the peppers begin to char and the chicken is cooked through at 165 degrees F internally, about 4 minutes on each side.
- Transfer the chicken and the bell peppers to a plate.
- In a small skillet, add the remaining 1/3 cup of the olive oil and heat it over medium-low heat.
- Add the onions and stir until they begin to brown and soften, about 10 minutes.
- Preheat a skillet over low heat.
- Spread the chili-herb mayo on 4 slices of the sourdough bread.
- Layer the caramelized onions, the bell peppers, the avocado, the grilled chicken, and the Pepper Jack cheese.
- Cover the sandwiches with the remaining bread slices.
- Brush the sandwiches with the extra olive oil.
- Place the sandwiches on the preheated skillet and toast until crunchy and golden-brown on one side, about 5-7 minutes.
- Flip and cook until the cheese melts, about 2-3 minutes.
- Slice the sandwiches in half.
- Serve.
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