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