Grilled Chicken Sandwich
This grilled chicken sandwich is packed with juicy, seasoned chicken, garlic butter sourdough, fresh lettuce, tomato, and a tangy lemon-Dijon mayo. Ready in just 30 minutes, it’s perfect for summer lunches, weeknight dinners, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 sandwiches 1x
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
- Slice chicken breasts horizontally to create four thin cutlets. Rub each with olive oil, paprika, salt, pepper, and optional chili flakes. Let rest 10 minutes.
- Preheat a grill or grill pan over medium-high heat. Grill chicken 3–4 minutes per side, until cooked through. Set aside.
- Melt butter in a saucepan with garlic and parsley. Brush both sides of sourdough slices with garlic butter. Toast in skillet until golden.
- Mix mayonnaise, Dijon mustard, and lemon juice in a bowl to make the spread.
- Spread mayo mixture on each slice of toasted bread. Layer with lettuce, grilled chicken, and tomato slices. Top with another slice and press gently.
Nutrition
- Calories: 490 kcal