Description
This Garlic Butter Lettuce Tomato & Grilled Chicken Sandwich combines tender, smoky grilled chicken with fresh lettuce and juicy tomato slices layered between perfectly toasted garlic butter bread. Ready in just 25 minutes, this savory sandwich is a flavorful and satisfying meal perfect for a quick lunch or dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Bread and Spread
- 4 slices thick sandwich bread (sourdough or brioche recommended)
- 2 tablespoons butter, softened
- 2 cloves garlic, minced
Sandwich Fillings
- 4 leaves romaine or butter lettuce
- 1 large tomato, sliced
- 2 tablespoons mayonnaise (optional)
- 1 teaspoon Dijon mustard (optional)
Instructions
- Prepare the chicken: Preheat a grill or grill pan over medium-high heat. Rub the chicken breasts evenly with olive oil, salt, black pepper, and smoked paprika to infuse flavor.
- Grill the chicken: Place the seasoned chicken breasts on the grill and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C) ensuring they are fully cooked. Remove from heat and let them rest briefly before slicing thinly.
- Make garlic butter: In a small bowl, combine the softened butter with minced garlic until well mixed. This will be spread on the bread to add a rich, aromatic taste.
- Toast the bread: Spread the garlic butter mixture on one side of each bread slice. Using a clean skillet or griddle over medium heat, toast the garlic buttered bread slices until they become golden and crisp.
- Assemble the sandwich: On the non-buttered side of the toasted bread, spread mayonnaise and/or Dijon mustard if using. Layer on the lettuce leaves, tomato slices, and the sliced grilled chicken. Top with the second slice of toasted bread, garlic buttered side facing out.
- Serve: Slice the sandwich in half and serve warm immediately, or wrap it up for a delicious lunch on the go.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Use thick slices of sourdough or brioche for best texture and flavor.
- Mayonnaise and Dijon mustard are optional but add extra moisture and tang.
- Letting the chicken rest after grilling helps retain its juices and keeps it tender.
- Garlic butter can be adjusted to taste—add more garlic for a stronger flavor.
