Best Ever Grilled Chicken Sandwiches
Instructions:
- Without access to a grill, make these sandwiches in a well-oiled grill pan set over medium-high heat. Makes 4 servings
- 2 small onions, sliced paper thin
- 4 bay leaves
- Four 5- to 6-ounce boneless skinless chicken breasts
- 3 cups water
- 1â„4 cup kosher salt
- 2 tablespoons honey
- 10 black peppercorns, crushed in a mortar with a pestle, a spice grinder, or a minifood processor
- Canola oil for the grill grate
- 1 beefsteak tomato, cut into 4 thick slices
- 1 small red onion, cut into
- 4 thick slices
- 8 large thick-cut slices white or country white bread
- Mayonnaise, mustard, or Classic French Bistro Vinaigrette for garnish
- Layer the onion rings and bay leaves in a 13 × 9-inch baking dish; place the breasts on top. s Whisk the water, salt, and honey in a medium bowl until the salt and honey dissolve; stir in the peppercorns. Pour over the chicken breasts, then add enough cool water so that the breasts are submerged. Cover and refrigerate for at least 4 hours or up to 12 hours, turning the breasts occasionally without disturbing the onions.
- Oil the grill grate and heat a gas grill to high heat or build a high-heat, red-hot-ashed coal bed in a charcoal grill.
- Remove the breasts from the marinade; discard the marinade. Pat the breasts dry with paper towels.
- Place the breasts 4 to 6 inches over the heat source on the gas grill or over the coals in the charcoal grill. Grill, turning once, until browned, until a meat thermometer inserted into thickest part of a breast registers 165°F (our preference) or 170°F (the USDA recommendation), 10 to 13 minutes. Transfer the breasts to a carving board and let rest for 5 minutes. Maintain the grill’s temperature.
- If possible, oil the grill grate again. Place the tomato and red onion slices over high heat; grill just until browned, maybe even a little charred, about 2 minutes, turning once. Transfer to the carving board and set aside.
- Place the bread slices on the grill over high heat. Toast 1 minute, turning once, until brown. Build the sandwiches on the toasted bread with the chicken, tomato slices, grilled red onion, and the condiment of your choice for garnish.