Ingredients
Equipment
Method
- Preheat a grill pan or outdoor grill to medium-high heat.
- Brush chicken breasts with olive oil and season with salt and pepper.
- Grill for 5–6 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Let rest for a few minutes, then slice thinly across the grain.
- In a small bowl, combine the softened butter with minced garlic, Italian herbs, and red pepper flakes. Mix until evenly blended.
- 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.
- Wash and dry the lettuce leaves. Slice the tomatoes and season lightly with salt and pepper.
- Spread a thin layer of mayonnaise on the inside of each toasted bread slice.
- Layer with lettuce, tomato slices, grilled chicken, and optional cheese or avocado.
- Top with the second slice of bread, garlic butter side facing out.
- Cut sandwiches in half and serve warm while the bread is crispy and the chicken juicy.
Notes
Feel free to customize with your favorite cheese or a smear of mustard for an extra flavor boost.
