Ingredients:
8 slices thick-cut bread (Texas toast or your favorite)
1/2 cup unsalted butter, softened
2–3 cloves garlic, minced
1 teaspoon dried Italian herbs (or a blend of parsley, oregano, and basil)
1/2 teaspoon red pepper flakes (optional)
2 boneless, skinless chicken breasts
Olive oil
Salt and black pepper
1–2 large ripe tomatoes, sliced
Green leaf lettuce or Romaine leaves
Mayonnaise
Optional: Slices of cheese (cheddar, provolone, Swiss), sliced avocado
Instructions:
1. Grill the Chicken:
* Preheat a grill pan or outdoor grill to medium-high.
* Brush chicken with olive oil and season with salt and pepper.
* Grill 5–6 minutes per side, or until internal temp reaches 165°F (75°C).
* Let rest a few minutes, then slice thinly across the grain.
2. Make the Garlic Butter:
* In a small bowl, mix softened butter with garlic, herbs, and red pepper flakes.
* Stir until evenly combined.
3. Toast the Bread:
* Spread garlic butter on one side of each bread slice.
* Toast buttered side down on a skillet or griddle over medium heat for 2–3 minutes until golden and crisp.
4. Prepare the Fillings:
* Wash and dry lettuce.
* Slice tomatoes and season lightly with salt and pepper.
5. Assemble the Sandwiches:
* Spread a thin layer of mayonnaise on the inside of each toasted bread slice.
* Layer with lettuce, tomato, grilled chicken slices, and optional cheese or avocado.
* Top with the second bread slice, garlic butter side out.
6. Serve:
* Slice sandwiches in half and serve warm while the bread is crispy and the chicken juicy.
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
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