The Real Grilled Chicken Sandwich

BRINE THE CHICKEN

1. Place 2 quarts water, 1/3 cup kosher salt, and 1/4 cup granulated sugar in a large bowl or gallon-size container and whisk until the salt and sugar are dissolved. Peel and smash 4 garlic cloves. Add the garlic and 1 tablespoon whole black peppercorns to the brine.
   

2. Pound 6 boneless, skinless chicken breasts 1 at a time: Place a chicken breast in between sheets of parchment paper or plastic wrap. Use the flat part of a meat mallet or rolling pin to pound until 3/4-inch thick. Place each chicken in the brine as it is pounded. Cover and refrigerate overnight.

MAKE THE SPICE RUB

1. Place 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried Italian seasoning, and 1/4 teaspoon cayenne pepper in a small bowl and stir to combine.

MAKE THE SANDWICHES

1. Heat an outdoor grill for direct, medium-high heat (about 400ºF). Meanwhile, let 3 tablespoons unsalted butter sit at room temperature until softened.

2. Remove the chicken breasts from the brine and pat dry with paper towels. Season all over with the spice rub and brush with 3 tablespoons vegetable oil.

3. When the grill is ready, scrape the grill grates clean if needed. Place the chicken on the grill in a single layer. Grill, covered, until grill marks form on the bottom and the chicken releases easily, 3 to 5 minutes. Flip the chicken and continue to grill, covered, until the second side is browned, and the chicken is cooked through and registers at least 160°F on an instant-read thermometer in the thickest part, about 4 minutes more. About 30 seconds before the chicken is ready, place 1 slice Colby Jack cheese on top of each breast.

4. Transfer the chicken to a clean plate or baking sheet and let rest for 10 minutes. Meanwhile, split 6 brioche rolls. Spread the butter onto the cut sides. Place the bun halves cut side down on the grill and grill uncovered until lightly toasted, 1 to 2 minutes. Transfer to a plate or the baking sheet with the chicken. Cut 1 large beefsteak tomato crosswise into 6 slices.

5. Assemble the sandwiches: Spread 1 tablespoon mayonnaise on each bottom bun. Top each bottom bun with 2 leaves Vision Greens Crunchy Green Leaf lettuce, 1 tomato slice, 1 chicken breast, and 2 cooked bacon slices. Close with the top buns.