Description
This 30-Minute Grilled Chicken Sandwich is a flavorful and quick meal that brings summer vibes to your dining table.
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
- Start by slicing the chicken breasts horizontally to create four thin cutlets. This helps them cook more evenly and quickly. Once they are sliced, rub each piece generously with olive oil, paprika, salt, pepper, and chili flakes if you desire a bit of heat. Allow the chicken to rest for about 10 minutes.
- Preheat your grill or grill pan to medium-high heat. Once hot, place the chicken cutlets on the grill. Cook them for 3-4 minutes on each side, or until fully cooked through.
- In a small saucepan, melt the unsalted butter over low heat. Stir in the minced garlic and chopped fresh parsley.
- Brush both sides of each slice of sourdough bread with the garlic butter mixture. Heat a skillet over medium heat and toast the buttered slices.
- In a small mixing bowl, combine mayonnaise, Dijon mustard, and lemon juice. Stir until smooth.
- Assemble your sandwich starting with a slice of toasted sourdough, spreading the lemon-Dijon mayo, followed by lettuce, grilled chicken, and tomato. Add another slice of toasted bread on top.
Notes
Always let grilled chicken rest for a few minutes after cooking to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 30 g