Description
This 30-Minute Grilled Chicken Sandwich combines juicy chicken, fresh veggies, and flavorful spreads into a quick and delicious meal.
Ingredients
Scale
- 4 slices thick-cut sourdough bread
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/4 teaspoon chili flakes (optional)
- 2 large vine-ripened tomatoes, sliced
- 4 large romaine or butter lettuce leaves
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
Instructions
- Slicing each chicken breast horizontally to yield four thin cutlets. Rub the chicken with olive oil, paprika, salt, black pepper, and chili flakes. Let it rest for 10 minutes.
- Preheat and grill chicken cutlets for 3-4 minutes per side. Set aside to rest.
- Melt butter, add garlic and parsley. Brush on sourdough slices and toast until golden.
- Mix mayonnaise, Dijon mustard, and lemon juice for the spread. Apply on toasted sourdough.
- Layer lettuce, chicken, tomatoes on bread. Stack with another layer if desired. Serve warm.
Notes
Ensure chicken is fully cooked to an internal temperature of 165°F for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 30 g