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Grilled Chicken Sandwich

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The following recipe and photography were provided by our partner, Chef Billy Parisi.

This is no ordinary grilled chicken sandwich thanks to loads of unique toppings!

Charred to perfection on the grill, this classic sandwich gets a savory boost from a homemade aioli of Dijon mustard, garlic and lemon. It’s sure to be the hit of your next outdoor dinner.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Grilled Chicken Sandwich

Grilled Chicken Sandwich


For the Aioli

  • ½ cup mayonnaise
  • 2 tsp. Dijon mustard
  • 1 garlic clove, finely minced
  • Juice of ½ lemon
  • Salt and pepper, to taste

For the Sandwich

  • 3 Tbsp. olive oil
  • 3 8 oz. Gerber's CARE Certified boneless skinless chicken breasts, sliced in half width wise
  • 6 hamburger buns, toasted
  • 8 leaves of green leaf lettuce
  • 6 slices of red onion, kept intact
  • 12 tomato slices
  • 24 pickle slices
  • 6 slices of cheese
  • Salt and pepper, to taste


  1. Preheat the grill to high heat, between 450°F to 550°F.
  2. Combine all of the aioli ingredients in a bowl with a whisk.  Set aside.
  3. Coat the chicken on both sides in the olive oil and season on both sides with salt and pepper.
  4. Add the chicken to the hot grill and cook for 3-4 minutes per side or until it reaches an internal temperature of 165°F.
  5. To plate, add the pickles, tomatoes, onions and green leaf lettuce to a toasted bottom bun. Top with chicken, cheese of choice, aioli and the top bun.

Grilled Chicken Sandwich

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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