Upgrade Your Cookout With These 4 Grilled Chicken Sandwiches
July 13, 2026
Greek, Buffalo Ranch, Sweet Heat and Chicken Parm toppings give grilled chicken a few fun twists.
I’m always looking for new ways to spice up grilled favorites. First, I gave burgers a few fun upgrades, and then I moved on to hot dogs. This time, I created four new grilled chicken sandwiches. These combos have completely different flavors, so there’s a little something for everyone.
I made all four sandwiches on the Current Model G2 Electric Grill, and it made the process incredibly easy. Since the grill is electric, there’s no propane to refill or charcoal to light. The dual cooking zones also let me toast the bread on one side while the chicken cooked on the other.
I especially liked how evenly the chicken cooked from edge to edge. If you live in an apartment, condo or somewhere with grilling restrictions, it’s a convenient way to enjoy outdoor grilling without giving up great results.
Here are four grilled chicken sandwiches, each with its own simple recipe and completely different flavor. Before grilling, pound the chicken breasts to an even ½-inch thickness. This helps them cook evenly without the thinner ends drying out. Grill until the chicken reaches an internal temperature of 165°F.
The Greek Grilled Chicken Sandwich
Greek-marinated chicken gets layered with creamy feta, seasoned tomatoes, crisp cucumber and leaf lettuce on a warm toasted baguette. A drizzle of Greek dressing brings everything together.
Greek Grilled Chicken Sandwich
Ingredients
- 1 boneless, skinless chicken breast
- ½ cup Greek dressing, divided
- 1 sandwich-size piece of baguette
- 2 ounces creamy feta, sliced or crumbled
- 3 thin cucumber slices
- 2 thin heirloom or plum tomato slices
- Salt and black pepper
- 1 piece leaf lettuce
Instructions
- Place the chicken in a covered dish or zip-top bag with ¼ cup of the Greek dressing. Refrigerate for at least 30 minutes.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the used marinade. Grill the chicken for approximately four to six minutes per side, or until it reaches an internal temperature of 165°F.
- Slice the baguette horizontally and place it cut-side down on the grill. Toast it for one to three minutes, until warm with light grill marks.
- Season the tomato slices with salt and black pepper. Place the chicken on the bottom piece of bread, followed by the feta, tomatoes, cucumber and lettuce. Drizzle with some of the remaining unused Greek dressing and add the top of the baguette.
The Grilled Buffalo Ranch Chicken Sandwich
This sandwich lands somewhere between a Buffalo chicken sub and a chopped chicken salad. Grilled chicken, iceberg lettuce, aged cheddar and thick ranch dressing are tossed together, then piled into a hoagie roll with sliced tomatoes.
Grilled Buffalo Ranch Chicken Sandwich
Ingredients
- 1 boneless, skinless chicken breast
- 1½ teaspoons Buffalo seasoning, divided
- 1 hoagie roll
- ½ cup chopped lettuce
- ¼ cup chopped or shredded aged cheddar
- 2 to 3 tablespoons refrigerated ranch dressing
- 2 to 3 tomato slices
Instructions
- Reserve ½ teaspoon of the Buffalo seasoning. Coat both sides of the chicken generously with the remaining seasoning.
- Grill the chicken over medium-high heat for approximately four to six minutes per side, or until it reaches 165°F. Let it rest for five minutes, then chop it into bite-size pieces.
- Open the hoagie roll without cutting completely through the other side. Warm it on the grill for one to two minutes.
- Mix the ranch with the reserved Buffalo seasoning in a bowl. Add the chopped chicken, lettuce and cheddar, then toss until coated.
- Place the tomatoes along one side of the roll. Spoon in the Buffalo ranch chicken mixture and serve immediately.
The Sweet Heat Grilled Chicken Sandwich
This one has a little bit of everything. Savory grilled chicken is topped with brown sugar bacon, spicy-sweet pickles and mayonnaise on a soft brioche bun.
Sweet Heat Grilled Chicken Sandwich
Ingredients
- 1 boneless, skinless chicken breast
- Garlic salt and black pepper
- 2 slices bacon
- 1 tablespoon brown sugar
- Crushed red pepper flakes, to taste
- 1 brioche bun
- 1 to 2 tablespoons mayonnaise
- 5 to 6 sweet heat pickle chips
Instructions
- Preheat the oven to 350°F. Line a rimmed sheet pan with foil and place a wire rack on top.
- Lay the bacon on the rack. Sprinkle each slice with ½ tablespoon of brown sugar and a pinch of crushed red pepper flakes. Bake for 14 to 18 minutes, or until the bacon is cooked to your preferred crispness. Let it cool on the rack for several minutes so the coating can set.
- Season the chicken with garlic salt and black pepper. Grill it over medium-high heat for approximately four to six minutes per side, or until it reaches 165°F.
- Slice the brioche bun and toast it cut-side down on the grill for one to two minutes.
- Spread mayonnaise over the top bun. Place the chicken on the bottom bun, then add the sweet heat bacon and drained pickles. Finish with the top bun.
The Grilled Chicken Parm Sandwich
This is chicken Parmesan without the breading or frying. Italian-marinated chicken is covered with melted mozzarella, then served on a toasted baguette with creamy tomato sauce and plenty of Parmesan.
Grilled Chicken Parm Sandwich
Ingredients
- 1 boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- ½ teaspoon Italian seasoning
- 1 small garlic clove, minced
- ¼ teaspoon garlic salt
- Black pepper
- 2 ounces thinly sliced or freshly shredded mozzarella
- 1 sandwich-size piece of baguette
- ¼ cup rosé or vodka sauce, warmed
- 2 tablespoons grated Parmesan
Instructions
- Mix the olive oil, lemon juice, Italian seasoning, garlic, garlic salt and black pepper. Add the chicken and marinate it in the refrigerator for 30 minutes to two hours.
- Preheat the grill to medium-high heat. Place the chicken on the grill and cook for approximately three to five minutes. Flip it and cook for another two minutes.
- Place the mozzarella on top of the chicken. Close the grill and continue cooking until the cheese melts and the chicken reaches 165°F.
- Slice the baguette horizontally. When you flip the chicken, place the baguette cut-side down on the grill and toast it for two to three minutes.
- Spread the warm sauce over the cut side of the top baguette and cover the sauce with Parmesan. Place the mozzarella-topped chicken on the bottom piece of bread, then close the sandwich.
A grilled chicken sandwich for every craving
These four sandwiches prove that grilled chicken can take on so many different flavors. The Greek is cool, creamy and fresh. The Buffalo ranch version is spicy, crunchy and loaded with cheese. The sweet heat sandwich balances candied bacon with tangy pickles, while the grilled chicken Parm brings plenty of melted mozzarella and creamy tomato sauce.
If you want to get creative as summer winds down, choose the sandwich that matches your mood—or make all four and let everyone pick a favorite.
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