Garlic Butter Lettuce, Tomato & Grilled Chicken Sandwich
Ingredients:
For the Bread:
8 slices thick-cut bread (Texas toast or sourdough)
½ cup unsalted butter, softened
2-3 cloves garlic, minced
1 teaspoon dried Italian herbs
½ teaspoon red pepper flakes (optional)
For the Chicken:
2 boneless, skinless chicken breasts
Olive oil for brushing
Salt and black pepper to taste
For the Fresh Fillings:
1-2 large ripe tomatoes, sliced
Green leaf lettuce or Romaine leaves
Mayonnaise
Optional: sliced cheese, avocado
Directions:
Grill the Chicken: Preheat grill pan or outdoor grill to medium-high heat. Brush chicken breasts with olive oil and season generously with salt and pepper. Grill 5-6 minutes per side until internal temperature reaches 165°F (75°C). Let rest 5 minutes, then slice thinly across the grain.
Make Garlic Butter: In a small bowl, combine softened butter, minced garlic, Italian herbs, and red pepper flakes (if using). Mix until smooth and fragrant.
Toast the Bread: Spread garlic butter generously on one side of each bread slice. Heat a large skillet over medium heat. Place bread butter-side down and toast 2-3 minutes until crisp and golden brown.
Prepare Fillings: Wash and dry lettuce leaves. Slice tomatoes and lightly season with salt and pepper.
Assemble Sandwiches: Spread mayonnaise on the non-buttered side of each toasted slice. On four slices, layer lettuce leaves, tomato slices, sliced grilled chicken, and optional cheese or avocado. Top with remaining bread slices, garlic butter side out.
Serve: Cut sandwiches in half and serve immediately while warm. Perfect with chips, pasta salad, or iced tea.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 485 kcal per sandwich | Servings: 4 sandwiches