Garlic Butter Lettuce Tomato Chicken (Print Version)
# Ingredients:
→ Bread
01 -
8 thick gluten-free bread slices
→ Garlic Butter
02 -
120 g soft unsalted butter
03 -
2 small garlic cloves, super finely chopped
04 -
1 tsp dried Italian blend herbs
05 -
0.5 tsp chili flakes (if you want a kick)
→ Chicken
06 -
2 chicken breasts, boneless and skinless
07 -
Brush-on olive oil
08 -
Salt and pepper, however much you like
→ Sandwich Build
09 -
1–2 big ripe tomatoes, sliced up
10 -
Lettuce leaves, any green kind like Romaine or leaf
11 -
Mayo to spread
→ Optional Additions
12 -
Cheddar, Swiss, or provolone cheese slices
13 -
Avocado, sliced
# Instructions:
01 -
Let the chicken sit until room temp. Fire up your grill pan or grill to medium-high. Dab off extra moisture, then brush them with olive oil and season with salt and pepper. Toss them on the grill for 5–6 minutes each side till they hit 75°C inside. Let them cool off for 5 minutes and then slice thin.
02 -
Put your super soft butter in a bowl with the chopped garlic, chili flakes, and those Italian herbs. Mash it all together till it smells good and is totally mixed.
03 -
Take each bread slice and slather one side with garlic butter. Lay the slices buttered-side down in a skillet that's already heated over medium. Wait 2–3 minutes until they're crispy and a nice golden color.
04 -
Wash your lettuce and dry it off. Cut the tomatoes into slices, then shake on some salt and pepper. Get your cheese and, if you want, slice up some avocado.
05 -
On the plain side of each bread, spread mayo. Stack lettuce, tomato slices, and the chicken. If you want cheese or avocado, add those too. Top with another bread slice (toasted part on the outside). Gently press, then cut right down the middle.
# Notes:
01 -
Dig in right away so the bread stays crisp.
02 -
Put leftover grilled chicken in a sealed container for up to three days, garlic butter lasts about five in the fridge.
03 -
You can use hummus, pesto, or even Greek yogurt instead of mayo if you like a twist.
04 -
Crank up the heat with extra chili flakes or swap in pepper jack cheese.