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Rosemary Grilled Chicken Sandwiches

with Cheddar & Black Forest Ham


  • 4 (4-ounce) boneless, skinless chicken breast halves, fat trimmed
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons minced garlic (2 medium cloves)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 8 slices Cabot Sharp Cheddar
  • 4 ounces sliced Black Forest or other flavorful ham
  • 4 buns, split
  • Romaine leaves
Makes 4 servings


Place chicken between 2 large sheets plastic wrap; pound with mallet or heavy pan to flatten to even ½-inch thickness.
In medium bowl, whisk together oil, lemon juice, rosemary, garlic, salt and pepper; add chicken, turning to coat. Cover and refrigerate for about 1 hour.
Set EGG for direct cooking at 500°F/260°C.
Remove chicken from marinade, shaking off excess. Cook on EGG until browned on outside and cooked through to center, 2 to 3 minutes per side. Toward end of cooking time, top each breast with slice of ham and cheese; cover with grill lid or foil until cheese is melted, about 2 minutes longer.
Serve on buns with bed of romaine leaves (toast buns on grill if desired).

Photo Credit  - Cabot Creamery -

Recipe adapted from Cabot Cheese. For more information, visit

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