If you’re ready to break out of a boring lunch routine, this Grilled Chicken Apple and Gouda Sandwich brings together tender chicken with crisp apple slices and creamy Gouda on toasted whole grain bread for a simple but satisfying midday meal.
By the time lunch rolls around, you’ve probably already been pulled in half a dozen directions. What you want is a real meal that doesn’t weigh you down and keeps you going until dinner. Not some fast food straight from a box, but something that feels like it took some effort.
This Grilled Chicken, Apple, and Gouda Sandwich strikes that kind of balance. You’ll get tender, savory chicken, crisp apple slices, and creamy Gouda layered between slices of toasted whole grain bread. A bit of Dijon and mayo brings it all together without being complicated. It’s fresh, filling, and easy to make without taking much time out of your day.
If lunch is mostly an afterthought, this recipe might just help you bring it back into focus. It’s simple to prepare and makes for a delicious break in your daily routine.
— This post was originally sponsored by Sargento and published on August 30, 2013. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Countertop or Stovetop Grill
Total Time: 20 Minutes
Servings: 4
Primary Ingredient(s): Chicken breast cutlets, seasoning, whole grain bread, apple, Gouda, salad leaves
Skill Level: Easy
What You’ll Like About This Recipe
- It’s quick enough for a weekday lunch.
- You can prep the ingredients ahead of time and assemble the sandwich during your lunch break.
- It’s easy to customize with different breads, greens, or cheeses based on what you have on hand.
Ingredient Notes
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- Chicken breast cutlets — Thinly sliced chicken breast cutlets cook quickly and evenly, making them ideal for this sandwich. You could also use grilled chicken leftovers or leftover rotisserie chicken and skip the grilling step.
- Seasoning blend — A basic chicken seasoning like Montreal adds great flavor. Use your favorite.
- Whole grain bread — A sturdy, bakery-style whole grain bread will hold up well to the fillings.
- Mayonnaise and Dijon mustard — This combo adds richness and tang without overpowering the other flavors.
- Granny Smith apple — The tartness of a Granny Smith apple works especially well here, balancing the creaminess of the cheese. Slice it thin so it layers nicely.
- Gouda cheese — Smooth and mild, Gouda melts just enough to add a creamy texture without turning messy. Smoked Gouda is also a great option.
- Salad greens — Mixed tender greens like Romaine hearts or Little Gem lettuce add freshness and crunch. Arugula would work, too, and would add a little peppery flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Grilled Chicken, Apple, and Gouda Sandwich
- Start by heating a tabletop grill, grill pan, or even a heavy cast-iron skillet. I usually use a George Foreman grill for this, but anything that gives you a nice, even sear will work.
- While that’s heating up, season the chicken breast cutlets on both sides with your favorite chicken seasoning. Montreal chicken seasoning is a good all-purpose choice, but if you have another blend you love, use it.
- Lightly spray the grill with olive oil or nonstick spray.
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- Place the chicken cutlets on the hot grill and cook them until they’re golden on the outside and cooked through in the center. Depending on the thickness, that usually takes about 4 to 6 minutes per side.
- Once they’re done, take them off the grill and set them aside to rest while you get everything else ready.
- While the chicken is cooking, go ahead and toast the bread. I like to do this in a toaster or on a dry skillet just until it’s golden and slightly crisp.
- While the bread toasts, stir together the mayonnaise and Dijon mustard in a small bowl.
- Spread the mixture on one side of each slice of toasted bread.
- On four slices of bread, layer a grilled chicken cutlet, two slices of Gouda, a few thin apple slices, and about half a cup of salad greens. Top each sandwich with the remaining bread slices, spread side down.
- Slice the sandwiches in half if you’d like, and serve right away while the cheese is still slightly warm and the bread has that nice toasty crunch.
Recipe Tips
- Let the cooked chicken rest for a few minutes before adding it to the sandwich. This allows the juices reabsorb into the chicken cutlet.
- Slice the apple just before assembling to prevent browning. A light sprinkle of lemon juice helps stop browning if you’re prepping ahead.
- Toasting the bread adds flavor and keeps prevents sogginess once the mayo and mustard are added.
- If using a grill pan or skillet instead of an electric grill, press down gently with a spatula while cooking to get even cooking.
Recipe Variations to Try
- Change the cheese: Smoked Gouda adds a deeper flavor. Havarti or sharp white cheddar would also work well.
- Try different apples: Honeycrisp adds sweetness, while Pink Lady gives a good mix of sweet and tart.
- Use a different spread: Swap the mayo-mustard blend for honey mustard, chipotle mayo, or even a light vinaigrette for a different flavor profile.
- Make it a panini: Press the sandwich in a panini maker or under a skillet with some weight to get a crisp, melty version.
How to Prep Ahead
You can grill the chicken a day ahead and store it in an airtight container in the fridge. The mayo-mustard mixture can also be made in advance. Slice the apple just before serving to keep it from turning brown. When ready to eat, just toast the bread and assemble.
How to Store and Reheat
If you have leftover sandwiches, wrap them tightly in plastic wrap or store them in an airtight container. Keep them in the fridge for up to one day. The bread will soften, but the flavors will still be good. To reheat, unwrap and warm in a skillet over low heat until the cheese softens slightly and the bread crisps up again.
Questions About Grilled Chicken, Apple, and Gouda Sandwich
Yes, rotisserie chicken is a convenient option. Just slice it thinly and warm it slightly before assembling the sandwich.
It is. Gouda melts smoothly and adds a creamy texture, especially when layered with the warm ingredients. If you want to try something different, Havarti is buttery and mild, Fontina has a nutty richness, and sharp cheddar adds more tang. Brie works too if you’re after something softer and more indulgent, though it can be a little messier.
Any sturdy bread will work, such as sourdough, multigrain, or ciabatta. Avoid soft sandwich loaves that may fall apart with warm fillings.
More Recipes You’ll Like
If this recipe has you in the mood for more delicious sandwich ideas, I’ve got a few you might enjoy.
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Recipe
Grilled Chicken, Apple, and Gouda Sandwich
Ingredients
- 1 pound chicken breast cutlets thinly sliced
- 1 tablespoon Montreal chicken seasoning blend
- Olive oil cooking spray
- 8 slices whole grain bakery bread
- 4 tablespoons mayonnaise
- 4 teaspoons Dijon mustard
- 8 slices Gouda cheese
- 1 Granny Smith apple thinly sliced
- 2 cups mixed tender salad leaves (Romaine hearts, Little Gem, etc.)
Instructions
- Heat a countertop grill or a grill pan on the stovetop.
- Season the chicken breast cutlets on both sides with the seasoning blend.1 pound chicken breast cutlets, 1 tablespoon Montreal chicken seasoning blend
- Lightly spray the grill with olive oil or non-stick cooking spray.Olive oil cooking spray
- Place the cutlets on the grill and cook until golden brown and cooked through.
- When done, remove the cutlets and set them aside.
- While the cutlets cook, toast the bread.8 slices whole grain bakery bread
- Mix the mayonnaise and Dijon mustard in a small bowl.4 tablespoons mayonnaise, 4 teaspoons Dijon mustard
- Spread one side of the each slice of toasted bread with the mayo-mustard mixture.
- Top with a grilled chicken breast cutlet, 2 slices of Gouda cheese, ¼ of the apple slices, and ½ cup of salad leaves.1 Granny Smith apple, 8 slices Gouda cheese, 2 cups mixed tender salad leaves
- Cut the sandwiches in half and serve warm.
Notes
- Individual elements may be prepared ahead and assembled just before serving.
- Leftovers can be stored for one day in the refrigerator and reheated in a skillet over low heat.
- Don’t skip toasting the bread; it adds flavor and helps the sandwich hold together.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
It’s lunch time. And I could really go for one of these!
wow! that’s my kind of sandwich!
Mine too, Cheryl!
That is a mighty sandwich! Nice!
Thanks, Marie. It’s really good and good for you, too.
This looks great! Don’t you just love how the mild flavor and soft texture of gouda enhances so many different dishes? I will definitely try this soon.
Miss P
PS – send me that Sargento lunch bag… you know that I need it.
I do like gouda a lot! And it really goes well with the flavors in this sandwich, particularly the apple.
It’s a really nice little lunch bag :-)
I’m love chicken and I love sandwiches, so this is a win-win! Thanks so much for sharing!! xo Pinned and Stumbled!
Thank you so much for pinning and stumbling Kelly! I hope you’ll give this sandwich a try – it’s a real winner.