Grilled Chicken Sandwich

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

mayonnaise

🥗Healthier: avocado spread

💰Cheaper: Greek yogurt

Avocado adds creaminess without the calories of mayo.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

buns

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber, while white bread is often cheaper.

Pound the chicken breast to flatten it out and divide it into two portions.

Place the chicken in a bag and add smoke on wheels barbecue marinade, then seal and refrigerate for about 1 hour.

Slice a thick piece of red onion (about 3/4 inch) and brush it with a little olive oil.

Grill the onion slice for about 5 minutes until it has nice char marks.

Prepare the mayonnaise spread by mixing half a cup of mayonnaise, diced avocado, 2 tablespoons of jalapeno mustard, and about a tablespoon of lemon juice.

Chop the grilled onion and add it to the mayonnaise mixture along with about a tablespoon of Cattlemen's grill eight second ride seasoning, then mix until desired consistency is reached.

Cook bacon on the grill until crispy, then remove and set aside.

Take the chicken out of the marinade, remove excess marinade, and season with Cattlemen's grilled tri-tip seasoning.

Grill the chicken over direct high heat, flipping to get nice crosshatch marks and cooking until it reaches an internal temperature of 155-160°F.

Butter brioche buns and toast them on the griddle until golden brown.

Once the chicken is nearly done, add pepper jack cheese on top and let it melt before removing from the grill.

Assemble the sandwich by spreading the avocado charred onion mayo on the bottom bun, adding the grilled chicken, and topping with the other half of the bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens