Grilled Pennsylvania Chicken Breast Sandwich

Here's where the "more" comes from at Burgers and More by Emeril. This chicken sandwich is juicy and delicious plus it's a great alternative to a burger.

  • Prep Time: 30 minutes, plus time to make the Chipotle Mayo
  • Total Time: 50 minutes
  • Yield: 4 sandwiches
Grilled Pennsylvania Chicken Breast Sandwich


  • Four 6-ounce boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup grated sharp cheddar cheese
  • Chipotle Mayo
  • 1 avocado, peeled, seeded and sliced
  • 8 strips crisp-cooked bacon
  • 4 Bibb lettuce leaves
  • 4 slices tomato
  • 4 hamburger buns


  • Preheat the grill to medium-high.

  • Drizzle the chicken breasts with the olive oil and season both sides with the salt and pepper. Transfer the chicken breasts to the grill and cook for 2 minutes. Rotate the chicken breast 90 degrees to make grill cross marks, and cook for another 2 minutes. Then turn the chicken over and repeat, cooking until the chicken is nicely browned and the internal temperature registers 165 degrees F on an instant read thermometer, about 8 minutes. Divide the cheese between the four chicken breasts and cook for 1 to 2 minutes longer.

  • Spread the chipotle mayo on the bottom buns and then lay 1/4 of the sliced avocado on top of each bottom bun. Transfer the chicken breasts to the buns. Place 2 strips of bacon on top of each chicken breast. Spread the cut side of the top buns with the Chipotle Mayo and lay 1 lettuce leaf and 1 slice of tomato on each of the top buns. Place the top buns on top of the chicken.

  • Serve the sandwiches immediately.