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Loaded Grilled Chicken Sandwich

 Loaded Grilled Chicken Sandwich
I threw these ingredients together on a whim and the sandwich turned out so well, I surprised myself! If you're in a rush, microwave the bacon. Just cover it with paper towel to keep it from splattering too much. —Dana York, Kennewick, Washington
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons Italian salad dressing mix
  • 4 slices pepper jack cheese
  • 4 ciabatta or kaiser rolls, split
  • 2 tablespoons mayonnaise
  • 3/4 teaspoon Dijon mustard
  • 4 cooked bacon strips, halved
  • 4 slices tomato
  • 1/2 medium ripe avocado, peeled and thinly sliced
  • 1/2 pound deli coleslaw (about 1 cup)


  • Pound chicken with a meat mallet to flatten slightly; sprinkle both
  • sides with dressing mix. Moisten a paper towel with cooking oil;
  • using long-handled tongs, rub on grill rack to coat lightly.
  • Grill chicken, covered, over medium heat or broil 4 in. from heat 4-6
  • minutes on each side or until a thermometer reads 165°. Place
  • cheese on chicken; grill, covered, 1-2 minutes longer or until
  • cheese is melted. Meanwhile, grill rolls, cut side down, 1-2 minutes
  • or until toasted.
  • Mix mayonnaise and mustard; spread on roll tops. Layer roll bottoms
  • with chicken, bacon, tomato, avocado and coleslaw. Replace tops.

2 of 2

Loaded Grilled Chicken Sandwich (continued)

Directions (continued)

  • Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.