Best 9 Grilled Cheddar Chicken Fillet Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a juicy, flavorful sandwich that will satisfy your cravings? Look no further than the grilled cheddar chicken fillet sandwich. This mouthwatering sandwich is packed with tender chicken, melted cheddar cheese, and your favorite toppings, all nestled between two soft, grilled buns. Whether you're cooking for a crowd or just want a quick and easy meal, this recipe is sure to be a hit.

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

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 CHEDDAR-CHICKEN FILLET SANDWICHES



Grilled Cheddar-Chicken Fillet Sandwiches image

Grill a new take on chicken breasts with sharp Cheddar, mustard-mayo, mushrooms and sourdough bread.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 teaspoon seasoned salt
1/4 teaspoon coarse pepper
1 medium Bermuda or other sweet onion, sliced
4 oz fresh mushrooms, cut in half (1 1/2 cups)
1 tablespoon olive or vegetable oil
3 tablespoons creamy mustard-mayonnaise sauce
4 slices sourdough bread (about 3/4 inch thick)
4 slices (3/4 oz each) sharp Cheddar cheese

Steps:

  • Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with 1/4 teaspoon of the seasoned salt and the pepper.
  • In medium bowl, toss onion and mushrooms with remaining 1/4 teaspoon seasoned salt and the oil until vegetables are coated. Place vegetables in grill basket (grill "wok").
  • Place chicken and grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, occasionally turning and brushing chicken with 2 tablespoons of the mustard-mayonnaise sauce and shaking grill basket to mix vegetables, until chicken is no longer pink in center and vegetables are tender. Add bread slices to grill for last 4 minutes of cooking, turning once, until crisp.
  • Top each cooked chicken breast with vegetables and cheese slice. Cover grill; cook until cheese is melted. Spread one side of bread slices with remaining mustard-mayonnaise sauce. Top each bread slice with chicken breast.

Nutrition Facts : Calories 480, Carbohydrate 38 g, Cholesterol 110 mg, Fiber 2 g, Protein 45 g, SaturatedFat 7 g, ServingSize 1 Open-Face Sandwich, Sodium 910 mg, Sugar 6 g, TransFat 0 g

GRILLED CHEDDAR CHEESE SANDWICH



Grilled Cheddar Cheese Sandwich image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons unsalted butter, at room temperature
1/4 cup mayonnaise
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
8 slices sourdough bread
2 tablespoons cream cheese, at room temperature
1 cup shredded Cheddar

Steps:

  • Preheat a skillet over medium heat. Mix the butter, mayo and smoked paprika in a small bowl until well combined. Sprinkle with salt and pepper.
  • Lightly butter one side of each of the bread slices with the mayo mixture. Add the cream cheese to the remaining mayo mixture and mix well to combine. Spread some of the cream cheese mixture on the other side of each of the bread slices.
  • Distribute the Cheddar on the cream cheese-side of 4 of the bread slices. Place the remaining 4 bread slices on top. Place the sandwiches in the skillet and cook until golden on the bottom, about 3 minutes. Flip the sandwiches and place a heavy-bottomed skillet on top of the sandwiches and cook until golden brown and the cheese is melted, about 4 minutes.

FULLY LOADED GRILLED CHICKEN SANDWICHES



Fully Loaded Grilled Chicken Sandwiches image

These delicious grilled chicken sandwiches are topped with shredded cheese, bacon crumbles, and so much more.

Provided by Derrick Riches

Categories     Entree

Time 44m

Yield 4

Number Of Ingredients 14

4 boneless, skinless chicken breasts (flattened to 1/2-inch thickness)
2 tablespoons olive oil
1 lemon (juiced)
1 teaspoon salt
1/2 teaspoon dried marjoram
3/4 cup mayonnaise
2 tablespoons mustard
4 hoagie rolls or 8 thick sliced bread (toasted)
1 1/2 cups shredded lettuce
2 tomatoes (sliced)
1 1/2 cups shredded sharp cheddar cheese
1/2 cup sour cream
2 spring onions (finely chopped)
8 slices of bacon (cooked and crumbled or you can leave as strips if preferred)

Steps:

  • Gather the ingredients.
  • To flatten chicken breasts, place them between 2 sheets of parchment paper and then using a kitchen mallet or rolling pin, lightly hit at the thickest part of the breast moving outward.
  • Place into resealable plastic bag.
  • Combine olive oil, lemon juice, salt, and marjoram in bowl.
  • Pour over chicken, making sure to work it into the meat. Seal bag and place into refrigerator for 30 to 45 minutes.
  • Preheat grill for medium-high heat.
  • Remove chicken from bag and place onto grill. Cook for 5 to 7 minutes per side.
  • Once chicken has reached a safe temperature of 165 F / 75 C in the thickest part of the meat (it should not be pink, but opaque and the juices run clear), remove from heat and place onto a platter.
  • Combine mayonnaise with mustard and store in an airtight container until ready to use. Will keep for two days.
  • To assemble sandwiches, apply mayonnaise-mustard mixture, shredded lettuce, and tomato slices to bottom half of bun. Place breast on top, then shredded cheese, a dollop of sour cream, green onions, and finally bacon crumbles. Top with remaining bun half and enjoy.

Nutrition Facts : Calories 1457 kcal, Carbohydrate 79 g, Cholesterol 243 mg, Fiber 8 g, Protein 80 g, SaturatedFat 30 g, Sodium 2665 mg, Sugar 8 g, Fat 90 g, ServingSize serves 4, UnsaturatedFat 0 g

GRILLED CHICKEN CAESAR SANDWICHES



Grilled Chicken Caesar Sandwiches image

With the addition of mayo and cornichons, half of the marinade turns into a Caesar-esque special sauce to slather on the buns.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Sandwich     Chicken     Fennel     Garlic     Grill/Barbecue     Basil     Pickles     Soy Free     Peanut Free     Dairy Free     Tree Nut Free

Yield Makes 4

Number Of Ingredients 13

1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 garlic cloves, finely grated
2 Tbsp. plus 2 tsp. fresh lemon juice
2 tsp. freshly ground black pepper, plus more
1/3 cup plus 2 tsp. extra-virgin olive oil; plus more for grill
6 Tbsp. mayonnaise
1/4 cup chopped cornichons (about 9)
Kosher salt
4 large skinless, boneless chicken thighs (about 1 1/2 lb. total)
4 brioche buns, split
1 medium fennel bulb, halved, thinly sliced, fronds coarsely chopped
1 cup basil leaves, torn if large

Steps:

  • Whisk mustard, Worcestershire sauce, garlic, 2 Tbsp. lemon juice, and 2 tsp. pepper in a medium bowl. Stream in 1/3 cup oil, whisking constantly until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons; season dressing with salt. Set aside.
  • Season chicken thighs all over with salt and place in bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill up to 4 hours.
  • Prepare a grill for medium-high heat; lightly oil grate. Grill chicken, turning halfway through, until deeply browned and cooked through, 8-10 minutes. Transfer to a platter and let rest 5 minutes.
  • Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.
  • Toss sliced fennel, fennel fronds, basil, and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl to combine; season with salt and pepper.
  • Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.

GRILLED CHEDDAR-STUFFED CHICKEN BREASTS



Grilled Cheddar-Stuffed Chicken Breasts image

Jazz up grilled chicken breasts with a surprise cheese filling and a peppy salsa topper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
3 oz Cheddar cheese
1 tablespoon butter or margarine, melted
1/4 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with salt and pepper.
  • Cut cheese into 4 slices, about 3x1x1/4 inch. Place 1 slice cheese in center of each chicken piece. Roll chicken around cheese, folding in sides. Brush chicken rolls with butter.
  • Place chicken rolls, seam sides down, on grill over medium heat. Cover grill; cook about 15 minutes, turning after 10 minutes, until juice of chicken is no longer pink in center. Serve chicken with salsa.

Nutrition Facts : Calories 290, Carbohydrate 1 g, Cholesterol 120 mg, Fiber 0 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g

STEAK AND CHEDDAR GRILLED CHEESE SANDWICHES RECIPE BY TASTY



Steak And Cheddar Grilled Cheese Sandwiches Recipe by Tasty image

This is the ultimate grilled cheese! Slices of perfectly cooked flank steak are layered between cheddar cheese and sandwiched between two slices of sourdough bread, then pan-fried in butter for a flavorful crunch! Serve with sweet and salty pickled carrots for a briny crunch.

Provided by Tikeyah Whittle

Categories     Lunch

Time 1h

Yield 2 servings

Number Of Ingredients 14

1 cup white wine vinegar
1 tablespoon kosher salt, plus more to taste
1 tablespoon whole black peppercorn
2 teaspoons red pepper flakes
4 medium carrots, cut into ½-inch (1.24 cm) wide sticks
2 cloves garlic, peeled and smashed
1 large shallot, thinly sliced
1 ¼ cups water
1 tablespoon vegetable oil
8 oz flank steak
freshly ground black pepper, to taste
2 tablespoons unsalted butter
4 slices sourdough bread
2 cups shredded sharp cheddar cheese

Steps:

  • In a medium saucepan, combine the vinegar, 1 tablespoon salt, the peppercorns, red pepper flakes, carrots, garlic, shallot, and water. Bring to a boil over high heat and cook, stirring to dissolve the salt, for 1 minute. Remove from the heat and let cool to room temperature, about 20 minutes. (If not using immediately, transfer the carrots and their brine to an airtight container and refrigerate for up to 2 weeks.)
  • Meanwhile, heat the vegetable oil in a large cast-iron skillet over high heat.
  • Season the steak with salt and pepper. Transfer to the skillet and cook, flipping halfway, until golden brown on the outside and medium-rare inside, 6-8 minutes total. Transfer to a cutting board and let rest for 10 minutes, then thinly slice against the grain.
  • Return the skillet to medium heat and add the butter. Once melted, add 2 slices of sourdough bread. Top each slice with ½ cup shredded cheddar, and cook, undisturbed, until the bread is golden brown and toasted on the bottom and the cheese begins to melt, about 3 minutes. Divide the sliced steak between each slice of bread in the skillet, then top each with ½ cup of the remaining cheese and another slice of bread. Flip the sandwiches, cover the pan with a lid, and cook until the cheese has fully melted and the other side of the bread is golden brown and toasted, 2-3 minutes more.
  • Transfer the sandwiches to a cutting board and wrap each in foil. Serve with the pickled carrots alongside.
  • Enjoy!

Nutrition Facts : Calories 1088 calories, Carbohydrate 48 grams, Fat 68 grams, Fiber 6 grams, Protein 66 grams, Sugar 8 grams

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.

Tips:

  • Choose the right chicken: Use boneless, skinless chicken breasts or thighs for best results.
  • Marinate the chicken: Marinating the chicken in a mixture of olive oil, lemon juice, garlic, and herbs will help to tenderize and flavor it.
  • Grill the chicken over medium heat: This will help to prevent the chicken from drying out.
  • Use a meat thermometer to ensure that the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit.
  • Toast the bread: Toasting the bread will help to give the sandwich a nice crunch.
  • Use a variety of toppings: Feel free to add your favorite toppings to the sandwich, such as lettuce, tomato, onion, pickles, or avocado.
  • Serve the sandwich with your favorite sides: Some popular sides for grilled cheddar chicken fillet sandwiches include french fries, onion rings, or coleslaw.

Conclusion:

Grilled cheddar chicken fillet sandwiches are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a few simple tips, you can make sure that your grilled cheddar chicken fillet sandwiches are perfect every time. So fire up the grill and get cooking!

Related Topics