Ingredients:

• 8 slices thick-cut bread (Texas toast or your favorite)

• ½ cup unsalted butter, softened

• 2–3 cloves garlic, minced

• 1 teaspoon dried Italian herbs (or a blend of parsley, oregano, and basil)

• ½ teaspoon red pepper flakes (optional)

• 2 boneless, skinless chicken breasts

• Olive oil

• Salt and black pepper

• 1–2 large ripe tomatoes, sliced

• Green leaf lettuce or Romaine leaves

• Mayonnaise

• Optional: Slices of cheese (cheddar, provolone, Swiss), sliced avocado

Instructions:

1. Grill the Chicken:

   • Preheat a grill pan or outdoor grill to medium-high.

   • Brush chicken with olive oil and season with salt and pepper.

   • Grill 5–6 minutes per side, or until internal temp reaches 165°F (75°C).

   • Let rest a few minutes, then slice thinly across the grain.

2. Make the Garlic Butter:

   • In a small bowl, mix softened butter with garlic, herbs, and red pepper flakes.

   • Stir until evenly combined.

3. Toast the Bread:

   • 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.

4. Prepare the Fillings:

   • Wash and dry lettuce.

   • Slice tomatoes and season lightly with salt and pepper.

5. Assemble the Sandwiches:

   • Spread a thin layer of mayonnaise on the inside of each toasted bread slice.

   • Layer with lettuce, tomato, grilled chicken slices, and optional cheese or avocado.

   • Top with the second bread slice, garlic butter side out.

6. Serve:

• Slice sandwiches in half and serve warm while the bread is crispy and the chicken juicy.

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes