Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt & black pepper, to taste
- 1 teaspoon smoked paprika (optional)
- 4 tablespoons unsalted butter, softened
- 2 garlic cloves, finely minced
- 1 tablespoon chopped fresh parsley (optional)
- 4 slices thick-cut bread (sourdough, ciabatta, or brioche)
- 1–2 ripe tomatoes, sliced
- 1 cup butter lettuce leaves, washed and dried
- Optional: mayonnaise or Dijon mustard
Instructions
- Pat chicken breasts dry and slice horizontally if thick.
- Drizzle with olive oil, then season with salt, pepper, and smoked paprika.
- Grill or sear on medium-high for 4–5 minutes per side, until internal temp reaches 165°F. Let rest 5 minutes before slicing.
- Mix softened butter with minced garlic and chopped parsley in a small bowl.
- Toast bread slices until golden and crisp.
- Spread garlic butter generously on one side of each slice while warm.
- Layer butter lettuce, tomato slices, and grilled chicken on one buttered slice of bread.
- Optional: spread mayo or mustard on the top slice of bread.
- Close sandwich, press gently, slice in half, and serve.
Notes
- Use rotisserie chicken or turkey breast as substitutes.
- Butter lettuce can be swapped for romaine or arugula.
- Try heirloom or cherry tomatoes for a sweeter flavor.
- Optional additions: avocado, bacon, red onion, mozzarella.
- Make extra garlic butter—it’s great on veggies or steak!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
Keywords: grilled chicken sandwich, garlic butter, summer lunch