Balsamic Grilled Chicken Sandwich

Ingredients

• 60 ml (1/4 cup)mayonnaise
• 15 ml (1 tablespoon)balsamic glaze
• 4 (170 g each)boneless, skinless chicken breasts
• 45 ml (3 tablespoons)balsamic glaze
• 8 (21 g each)slices Land O Lakes® White Deli American cheese
• 4whole wheat bakery hamburger buns, split
• if desiredRomaine lettuce leaves
• if desiredsliced tomatoes
• 6 slices, each cut in halfcooked thick-cut pepper bacon

Instructions

1. 1

   Heat the grill

   Heat a gas grill to medium, or prepare a charcoal grill and wait until the coals are ash white.

2. 2

   Mix the spread

   Stir the mayonnaise and 15 ml (1 tablespoon) of balsamic glaze together in a bowl. Cover and refrigerate.

3. 3

   Grill the chicken

   Put the chicken on the grill and brush the tops with 15 ml (1 tablespoon) of balsamic glaze. Grill for 6 minutes, then turn the chicken and brush with another 15 ml (1 tablespoon). Continue cooking, brushing with the remaining glaze, for 6–10 minutes or until the internal temperature reaches at least 71°C (160°F) and the juices run clear when pierced with a fork. Put 2 slices of cheese on each breast and cook for a further 1–2 minutes, until melted.

4. 4

   Build the sandwiches

   Spread the cut sides of the buns with the mayonnaise mixture. If using, layer lettuce and tomato on the bottom halves, then add the chicken and 3 pieces of bacon to each bun. Finish with the top halves.

What is a balsamic grilled chicken sandwich?

It is a hot chicken sandwich built around grilled, glazed chicken, melted deli cheese and bacon in a bun. This version pairs balsamic glaze’s sweet-sour flavour with a creamy mayonnaise spread and optional fresh lettuce and tomato.

The combination draws on familiar American-style deli and grill flavours. Whole wheat buns give the filling a sturdy, slightly nutty base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 71g protein, 34g carbs, 39g fat.

Chicken supplies most of the protein, while the buns contribute much of the carbohydrate. The mayonnaise, cheese and bacon are the main sources of fat; serve with a generous salad or vegetables for a fresh, balanced plate.

The balsamic glaze

Glaze on the chicken: brush it on in stages as the method directs, rather than applying it all at the start. The repeated coating adds flavour as the chicken cooks.

Glaze in the spread: mixing a smaller amount with mayonnaise makes a cool, creamy sauce that echoes the chicken’s tangy sweetness.

Grilling the chicken

Even thickness: if the breasts vary noticeably in thickness, flatten the thicker parts so they cook more evenly. Take care not to tear the meat.

Doneness: use a food thermometer to check the thickest part reaches at least 71°C (160°F), as specified in the recipe. Add the cheese near the end so it has time to melt without staying on the grill throughout the cooking.

Balancing the sandwich

Creamy and savoury: the mayonnaise, cheese and pepper bacon bring richness and salt, while the balsamic glaze provides a sweet-tangy counterpoint. Lettuce and tomato are optional, but add freshness and contrast.

Bun choice: split the buns before assembling so the spread can coat their cut sides. Whole wheat buns help hold the layered filling.

Timing and assembly

Prepare the spread while the grill heats, then keep it covered in the fridge until needed. The chicken’s listed grill time is 13–18 minutes, plus a short final melt for the cheese.

Assemble the sandwiches just before serving. This helps the buns stay intact beneath the warm chicken and toppings.

What to serve alongside

A green salad or crunchy slaw brings a fresh contrast to the warm, rich filling. For a more substantial meal, serve with roast potatoes or a simple vegetable side.

If you add a side, keep its seasoning fairly simple so it does not compete with the balsamic glaze and pepper bacon.

Recipe notes & tips

• Keep the mayonnaise spread covered in the fridge while the chicken cooks.
• Brush the glaze over the chicken in the stages specified rather than pouring it on all at once.
• Check the thickest part of each breast with a food thermometer.
• Wait until the end of grilling to add the cheese so it melts without overcooking.
• Add the lettuce and tomato just before serving to keep the buns from becoming soggy.

Variations

• Add extra greens: layer in more romaine for a fresher, crunchier sandwich.
• Use a different bun: choose another sturdy bun if whole wheat bakery buns are unavailable.
• Adjust the glaze: use a little less balsamic glaze for a subtler sweet-tangy flavour.
• Change the cheese: use another sliced deli cheese that melts easily.
• Leave out the bacon: make the chicken and cheese the focus, with lettuce and tomato for contrast.

Common mistakes to avoid

• Adding all the glaze at once: brush it on in stages as directed so the chicken is coated during cooking.
• Guessing the doneness: check the thickest part of the chicken with a thermometer and follow the recipe’s 71°C (160°F) target.
• Melting the cheese too early: add it only for the final 1–2 minutes of grilling.
• Assembling too far ahead: build the sandwiches shortly before serving to help prevent soggy buns.
• Forgetting the cut sides: spread the mayonnaise mixture over the inside faces of the buns for flavour in each bite.

How to store

Refrigerate leftover chicken and bacon separately from the buns and fresh toppings in covered containers, and use within 3–4 days. Reheat the chicken until hot, then assemble with fresh buns and toppings; keep the mayonnaise spread chilled.

Frequently asked questions