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+ servings
holding the grilled chicken sandwich in my hand, ready to take a bite

Grilled Chicken Sandwich

The best Grilled Chicken Sandwich is tasty and tender and ready in just a few minutes, then loaded with cheddar, bacon and Ranch.
Course Main Course
Cuisine American
Prep Time 4 hours
Cook Time 5 minutes
Servings 4


  • George Foreman Smokeless Grill


  • 4 4-6 oz chicken breasts
  • 1/2 cup bottled Italian dressing
  • 1 tbsp lemon zest
  • 2 tsp sugar
  • 1 tsp salt

Sandwich Assembly

  • 4 sandwich buns
  • 8 slices cooked bacon
  • 4 slices sharp cheddar cheese
  • lettuce
  • tomato slices
  • Ranch dressing


  • Whisk together the Italian dressing, lemon zest, sugar and salt. Pour the marinade into a gallon-sized, zippered bag.
  • Place four frozen chicken breasts into the bag with the marinade, seal the bag, and allow the chicken to thaw in the marinade overnight.
  • Or, if using fresh chicken breasts, pound them to a uniform thickness. Place them in the marinade and refrigerate for four hours.
  • Preheat the George Foreman Smokeless Grill to 425 degrees.
  • Place the chicken breasts on the grill and close the grill.
  • Grill the chicken for 5 minutes. Check the temperature. The chicken is done when it reaches at least 165 degrees F.
  • Assemble the sandwiches - bottom half of bun, slice of Cheddar, bacon, grilled chicken breast, lettuce, tomato, Ranch dressing, top half of bun. Enjoy!