Description
A mouth-watering chicken sandwich featuring luscious grilled chicken, fresh veggies, and crispy garlic buttered sourdough bread.
Ingredients
Scale
- 4 slices Thick Cut Sourdough Bread
- 4 tablespoons Unsalted Butter
- 2 cloves Garlic, minced
- 2 tablespoons Fresh Parsley, chopped
- 2 Boneless Skinless Chicken Breasts
- 2 tablespoons Olive Oil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- ½ teaspoon Chili Flakes (optional)
- 1 medium Vine Ripened Tomato, sliced
- 1 cup Romaine or Butter Lettuce
- ½ cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon Lemon Juice
Instructions
- Slice the chicken breasts horizontally to create four thin cutlets.
- Drizzle the chicken cutlets with olive oil and season with paprika, salt, black pepper, and chili flakes. Let rest for about 10 minutes.
- Preheat your grill to medium-high heat.
- Grill the chicken cutlets for 3-4 minutes on each side or until fully cooked.
- In a saucepan over low heat, melt the unsalted butter and add minced garlic and chopped parsley. Stir until fragrant.
- Brush the sourdough bread slices with the garlic butter mixture and toast until golden brown.
- In a bowl, mix together mayonnaise, Dijon mustard, and lemon juice.
- Spread the mayonnaise mixture on each slice of toasted bread, layer with lettuce, chicken cutlet, and tomato slices.
- Press the sandwich together, cut it in half, and serve warm.
Notes
Consider adding cheese or other vegetables for additional flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg