Best 10 Bistro Grilled Chicken Sandwich Recipes

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The bistro grilled chicken sandwich is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even a quick snack. It combines the flavors of grilled chicken, fresh vegetables, and a variety of sauces to create a satisfying and unforgettable meal. Whether you prefer a classic recipe or something more adventurous, there are endless possibilities for creating the perfect bistro grilled chicken sandwich. Read on to discover some of the best recipes for this mouthwatering dish, sure to tantalize your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

BISTRO GRILLED CHICKEN SANDWICH



Bistro Grilled Chicken Sandwich image

A fast and healthy chicken sandwich you would swear came right from the best bistro in town. My DH and I were brainstorming about what to have on our Italian week and DH came up with this for week nights when we wanted something quick.

Provided by Mandi T

Categories     Lunch/Snacks

Time 20m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1/2 cup Italian dressing
2 teaspoons italian seasoning
4 leaves romaine lettuce (optional)
1 tomatoes, sliced (optional)
4 slices provolone cheese
4 jumbo hamburger buns
1/2 cup mayonnaise
1 teaspoon italian seasoning
1/4 teaspoon garlic powder

Steps:

  • If chicken is frozen, thaw before beginning.
  • Combine mayonnaise, 1 tsp Italian Seasoning, and 1/4 tsp garlic powder.
  • Place chicken on one half of cellophane and cover with the other half. Tenderize with a mallet until entire piece of chicken is close to the same thickness throughout.
  • Rub Italian dressing on both sides of chicken, then sprinkle Italian seasoning on one side only. Let marinate for approximately 15 minutes.
  • Preheat frying pan or griddle to 325 degrees (or medium heat). Cook chicken until no longer pink in the center.
  • Prepare lettuce and slice tomato.
  • Thinly spread mayonnaise on bottom and top bun. Place chicken on bottom bun. Add cheese on top of chicken. Then place tomato and lettuce on top bun and put sandwich together.
  • To complete this healthy dish, add a nice salad on the side.

GRILLED BBQ CHICKEN SANDWICHES



Grilled BBQ Chicken Sandwiches image

Provided by Nancy Fuller

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 16

2 cups ketchup
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon hot sauce
Olive oil, for lightly coating the chicken
4 chicken cutlets, pounded to 1/2 inch thick
Kosher salt and freshly ground black pepper
8 potato buns
Mayonnaise, for spreading
1 medium red onion, sliced
16 bread-and-butter pickle slices

Steps:

  • For the barbecue sauce: In a medium saucepot over medium heat, add the ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, black pepper, garlic powder, dry mustard, onion powder, hot sauce and 1 cup water and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cook until the sauce is thickened, about 1 1/2 hours.
  • For the chicken: Heat a grill pan over medium-high heat.
  • Lightly drizzle some olive oil onto the chicken to prevent the chicken from sticking to the grill pan. Season the chicken with salt and pepper. When the grill pan is hot, add the chicken and cook until char marks appear and the chicken is cooked through, 2 to 3 minutes per side.
  • Toss the chicken with the barbecue sauce. Let simmer on low until ready to serve, to infuse the chicken with the flavor of the sauce.
  • For the sandwich: Spread an even layer of mayonnaise on the top and bottom of a potato bun, add the chicken, a few red onion slices and 2 bread and butter pickles. Top with the other half of the potato bun.

GRILLED CHICKEN SANDWICH



Grilled Chicken Sandwich image

Provided by Food Network

Time 1h55m

Yield 8 servings

Number Of Ingredients 21

3 to 5 pounds chicken thighs
8 fluid ounces lime juice
3 tablespoons granulated garlic
2 tablespoons oregano
4 tablespoons kosher salt
1 1/2 tablespoons black pepper
1 tablespoon chili powder
12 cups salad oil
1 (7-ounce) can chipotle chiles in adobo sauce
4 cloves garlic
4 teaspoons firmly packed brown sugar
Kosher salt
1 tablespoon freshly squeezed lemon juice
1 cup prepared all-natural mayonnaise
12 cup sour cream
1 cup prepared all-natural mayonnaise
3 to 4 tablespoons store-bought or homemade pesto
Artisan soft buns
Chipotle Mayonnaise or Pesto Mayonnaise
Grilled chicken thighs
Washed, dried cilantro sprigs (1 bunch for about 8 sandwiches)

Steps:

  • For the marinade: Combine the lime juice, garlic, oregano, 4 tablespoons salt, 1 1/2 tablespoons pepper, chili powder, and oil in a large bowl. Add the chicken and marinate for 1 hour. Preheat the grill. Lift chicken out of the marinade and grill on both sides until nicely browned and cooked through, to 165 degrees F on an instant-read thermometer.
  • For the chipotle mayonnaise: In a food processor, puree the chiles to a smooth consistency. Set aside 3 tablespoons of the chipotle puree.
  • Clean the bowl of the food processor and add the garlic and brown sugar and pulse. Scrape down the sides of the work bowl and add 1/2 teaspoon salt, lemon juice, mayonnaise, sour cream and the reserved chipotle puree. Process to combine thoroughly. Store the mixture in an airtight container for up to 3 weeks.
  • For the pesto mayonnaise: Combine the mayonnaise and pesto. Store the mixture in the refrigerator for up to 3 weeks in an airtight container.
  • To assemble: Spread the mayonnaise on the cut-side of the top and bottom halves of the buns. Top with Maximus Minimus Grilled Chicken thighs and cilantro (the more the better).

CAFE STYLE GRILLED CHICKEN SANDWICHES



Cafe Style Grilled Chicken Sandwiches image

Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 15

2 skinless, boneless chicken breast halves
¼ cup olive oil
2 tablespoons white wine vinegar
1 lemon, juiced
1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
1 teaspoon ground black pepper
4 sprigs fresh dill, chopped
2 tablespoons butter
2 tablespoons olive oil
⅛ teaspoon garlic powder
⅛ teaspoon salt
8 thick slices French bread
2 tablespoons mayonnaise, or to taste
4 slices tomato
4 lettuce leaves

Steps:

  • Preheat grill to medium-high heat.
  • Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
  • Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
  • Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
  • For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.

Nutrition Facts : Calories 553 calories, Carbohydrate 42.6 g, Cholesterol 48.3 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 8 g, Sodium 637.2 mg, Sugar 3.2 g

GRILLED CHICKEN SANDWICHES WITH SUN-DRIED TOMATOES AND GOAT CHEESE



Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese image

Categories     Sandwich     Chicken     Herb     Poultry     Picnic     Super Bowl     Low Fat     Backyard BBQ     Goat Cheese     Rosemary     Arugula     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

8 boneless skinless chicken breast halves, well trimmed
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
2 red onions, cut into 1/2-inch-thick slices
8 large French bread rolls (about 4 inches long), cut in half
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 bunches arugula
4 ounces light soft goat cheese

Steps:

  • Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
  • Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken breast and some grilled onions and arugula. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.

GRILLED GARLIC HERB CHICKEN SANDWICHES



Grilled Garlic Herb Chicken Sandwiches image

Grilling up a quick, delicious dinner doesn't get any easier when you start with Market Pantry™ pre-seasoned chicken breasts. Once thawed, they go right onto the hot grate and minutes later you've got garlicky, grilled chicken.

Provided by Target Test Kitchen

Categories     Trusted Brands: Recipes and Tips     Target Test Kitchen

Time 25m

Yield 5

Number Of Ingredients 12

1 (32 ounce) package Market Pantry™ Frozen Garlic Herb Chicken Breasts, thawed according to package directions
5 large leaf (blank)s Lettuce
5 (1/4 inch thick) slices Tomato slices
5 roll (blank)s hamburger buns, split
½ cup Market Pantry™ mayonnaise
¼ cup Market Pantry™ sour cream
2 cloves garlic, minced
3 tablespoons minced fresh basil
1 tablespoon Market Pantry™ capers, minced
1 teaspoon fresh lemon juice
¼ teaspoon salt
1 pinch Black pepper (to taste)

Steps:

  • Heat grill. Grill thawed chicken breasts about 15 minutes until cooked through, turning occasionally for even cooking.
  • Stir Basil Mayo ingredients in small bowl until blended.
  • Spread buns with mayo. Add grilled chicken, lettuce and tomato. Salt and pepper to taste.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 24.7 g, Cholesterol 111.5 mg, Fat 25.8 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 5.7 g, Sodium 618.5 mg, Sugar 1.3 g

GRILLED CHICKEN SANDWICHES



Grilled Chicken Sandwiches image

Once you bite into this grilled sandwich assembled by our home economists, you'll be surprised to learn that it is a light recipe. Despite its scrumptious buttery taste, it is made without butter or oil. Try it with turkey for some variation.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

4 slices marble rye bread
2 slices (3/4 ounce each) reduced-fat Swiss cheese
6 ounces thinly sliced deli smoked chicken breast
1/4 cup egg substitute
1 tablespoon fat-free mayonnaise
1 tablespoon Dijon or spicy brown mustard

Steps:

  • Top two slices of bread with cheese and chicken; cover with remaining bread. In a bowl, whisk the egg substitute, mayonnaise and mustard; spread outside of sandwiches with egg mixture. In a large nonstick skillet coated with cooking spray, cook sandwiches on both sides until golden brown.

Nutrition Facts : Calories 348 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 1496mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.

BBQ CHICKEN SANDWICH RECIPE BY TASTY



BBQ Chicken Sandwich Recipe by Tasty image

Here's what you need: vegetable oil, large, boneless, skinless chicken breast, fine sea salt, freshly ground black pepper, barbecue sauce, pretzel buns, coleslaw

Provided by Katie Aubin

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 7

vegetable oil
1 ½ lb large, boneless, skinless chicken breast, about 3
2 teaspoons fine sea salt
2 teaspoons freshly ground black pepper
1 ½ cups barbecue sauce
6 pretzel buns
2 cups coleslaw

Steps:

  • Heat a grill over medium-high heat and clean and lightly oil the hot grates.
  • Season the chicken breasts with salt and pepper and place on the grill. Grill the breast for 5 minutes, then flip, brush with some of the barbecue sauce, and continue to grill until cooked through, 5-7 minutes more.
  • Transfer the chicken to a plate and set aside to cool slightly.
  • Use 2 forks to shred the chicken, add to a bowl, and toss with the remaining barbecue sauce.
  • Serve on pretzel buns with coleslaw.
  • Enjoy!

Nutrition Facts : Calories 657 calories, Carbohydrate 76 grams, Fat 23 grams, Fiber 2 grams, Protein 32 grams, Sugar 35 grams

GRILLED BISTRO BREAKFAST SANDWICHES



Grilled Bistro Breakfast Sandwiches image

I used to make a classic breakfast sandwich when my kids were still at home. Now that it's just my husband and me, I've jazzed it up with pear, smoked Gouda and spinach. -Wendy Ball, Battle Creek, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

2 teaspoons butter, divided
4 large eggs, beaten
4 slices (3/4 in. thick) hearty Italian bread
1/8 teaspoon salt
1/8 teaspoon pepper
4 ounces smoked Gouda or smoked cheddar cheese, cut in 4 slices
1 medium pear, thinly sliced
4 slices Canadian bacon, cooked
1/2 cup fresh baby spinach

Steps:

  • Heat 1 teaspoon butter in a small nonstick skillet over medium heat; add eggs and scramble until set. Divide eggs between 2 slices of bread; sprinkle each with salt and pepper. Layer bread with cheese slices, pear slices, Canadian bacon and spinach. Top with remaining bread., If using a panini maker, spread remaining butter on both sides of both sandwiches. Grill according to manufacturer's directions until golden brown and grill marks show, 6-8 minutes., If using an indoor grill, spread half of remaining butter on 1 side of both sandwiches. Place buttered side down on grill; press down with a heavy skillet or other weight. Grill over medium-high heat until golden brown and grill-marked, 3-5 minutes. Remove weight; spread remaining butter on other side of both sandwiches. Return to grill, buttered side down; replace weight. Grill until golden brown, another 3-5 minutes.

Nutrition Facts : Calories 629 calories, Fat 33g fat (17g saturated fat), Cholesterol 461mg cholesterol, Sodium 1510mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 4g fiber), Protein 38g protein.

MARINATED GRILLED CHICKEN SANDWICH RECIPE



Marinated Grilled Chicken Sandwich Recipe image

Yield 6

Number Of Ingredients 12

1/4 cup olive oil
2 Tablespoons honey
2 Tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
6 boneless skinless chicken breasts
6 hamburger buns
6 lettuce leaves - optional
2 tomatoes (sliced) - optional
1 cup dill pickle slices - optional
3 Tablespoons mayonnaise - optional
2 avocados (sliced) - optional

Steps:

  • Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).
  • Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
  • If you want, you can toast your buns on the grill.
  • Top with your favorite toppings.

Tips:

  • Use high-quality ingredients for the best flavor. This means using fresh, free-range chicken, ripe tomatoes, and flavorful herbs.
  • Marinate the chicken for at least 30 minutes, or up to overnight. This will help to tenderize the chicken and infuse it with flavor.
  • Cook the chicken over medium-high heat so that it gets a nice sear on the outside while remaining juicy on the inside.
  • Toast the bun before assembling the sandwich. This will help to keep the sandwich from getting soggy.
  • Add your favorite toppings, such as lettuce, tomato, onion, and cheese. You can also add a drizzle of your favorite sauce, such as barbecue sauce, ranch dressing, or honey mustard.

Conclusion:

The Bistro Grilled Chicken Sandwich is a delicious and easy-to-make sandwich that is perfect for a quick and healthy lunch or dinner. With its juicy chicken, fresh vegetables, and flavorful sauce, this sandwich is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and satisfying meal, give the Bistro Grilled Chicken Sandwich a try!

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