Grilled Chicken Sandwich with Avocado and Ranch Seasoning Recipe
A flavorful and juicy grilled chicken sandwich featuring marinated chicken breasts seasoned with smoked paprika, garlic, and a hint of cayenne pepper, topped with melted Swiss cheese, fresh lettuce, tomato, avocado, and a creamy ranch mayo spread, all nestled in toasted hamburger buns. Perfect for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Ingredients
For the Grilled Chicken
- 4 (5 oz each) chicken breast portions, pounded to 1/2-inch thickness
- 1 Tbsp olive oil, plus more for brushing grill
- 1 tsp honey
- 1/2 tsp salt
- Black pepper, to taste
- 3/4 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
For the Sandwich Assembly
- 1/3 cup mayonnaise
- 1 1/2 tsp ranch seasoning
- 4 hamburger buns, bakery fresh or homemade, toasted
- 4 deli slices Swiss cheese or provolone cheese
- 4 Romaine lettuce leaves, halved, or 8 little gem lettuce leaves
- 1 medium tomato, sliced
- 4 thin slices red onion, rinsed under hot water and drained (optional)
- 1 medium avocado, sliced
Instructions
- Marinate the Chicken: In a medium mixing bowl, stir together olive oil and honey until combined. Add the chicken breasts and toss well to coat each piece evenly with the marinade.
- Season the Chicken: Sprinkle salt, black pepper, smoked paprika, garlic powder, onion powder, and optional cayenne pepper over the chicken. Toss again to ensure all pieces are evenly coated with the seasoning blend.
- Preheat the Grill: Preheat a gas grill over medium-high heat to approximately 425 to 450 degrees Fahrenheit. Clean the grill grates thoroughly and brush them lightly with olive oil to prevent sticking.
- Grill the Chicken: Place the seasoned chicken breasts on the grill. Cook for about 3 minutes on each side, or until the internal temperature reaches 165 °F, indicating the chicken is fully cooked.
- Add Cheese and Rest: Transfer the grilled chicken to a plate, immediately place a slice of Swiss or provolone cheese on each piece, and tent loosely with foil. Let the chicken rest for 3 minutes, allowing the cheese to melt and juices to redistribute.
- Prepare the Ranch Mayo: While the chicken rests, stir together mayonnaise and ranch seasoning in a small bowl until thoroughly mixed.
- Assemble the Sandwiches: Spread the ranch mayo mixture evenly over the cut side of each toasted bun half. On the bottom halves, layer the lettuce leaves first, followed by the tomato slices, then the grilled chicken with melted cheese, red onion slices if using, and avocado slices. Top with the other bun halves and serve immediately.
Notes
- To ensure even cooking, pounding the chicken breasts to uniform thickness is important.
- Rinsing the red onion slices under hot water reduces their sharpness and makes the flavor milder.
- To keep the sandwich fresh, toast the buns just before assembling.
- Cayenne pepper is optional—it adds a spicy kick if you desire.
- Resting the chicken after grilling helps retain juiciness and allows the cheese to melt nicely.
