Grilled Chicken Sandwich Recipe

chicken sandwich

When I used to work in an office, lunch was always an after-thought.  Someone always ordered for me, so I never really had to think about it.  Now that I'm at the Baking Steel Test Kitchen everyday, I've got killer tools and fresh ingredients at my finger tips, so lunch is an adventure! 

My favorite lunch tool is the Baking Steel Mini.  I use the mini everyday.  Some days, I use it several times and that's just to fuel myself.  It's never far from my stove-top and it makes breakfast, lunch and snack time a breeze!

My go-to choice for a quick, easy and nutritious lunch, is to toss a protein on the mini and sear it up.  I've been reading "Tools of Titans" by Tim Ferris.  In the book, he discusses all the health benefits of macadamia nut oil, so I thought why not try it out? 

I decided to do a quick chicken sandwich this week.  First, I drizzled the macadamia nut oil on the Mini, pre-sear, and waited for it to get a little heat.  Macadamia nut oil has a higher smoke point than most oils, so you are less likely to burn off those beneficial fats.  I added and seared off the chicken.  Let me just say that the subtle, nuttiness of the oil is a perfect compliment to the chicken.  After the sear, add your bread to the mini for a quick "toast" to crisp it up some.  Boom what? You're done! Delicious and nutritious sandwiches on the fly.  That's how I roll in the test kitchen! 

Chicken Sandwich Recipe


1 Chicken breast, seasoned with s & p

1 oz. mayonaise (We used Just mayo, by Hamptons Creek )

1 sandwich roll, sliced in half

handful of Super Babies Salad, by Farming Turtles


Preheat your Mini for about 5 minutes on medium heat. Then drizzle the macadamia nut oil over the surface, toss on your chicken and cook about 5 minutes on each side.  You want internal temp to be 165.  Remove chicken, place your bun on top for about 5 seconds, remove.  Distribute mayonnaise on top of one or both sides, place chicken on top and place greens on top.  That's it...

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