Pin
If you're after something tasty and wholesome for lunch or dinner, garlic butter chicken sandwiches with lettuce and tomato totally hit the spot. They're super easy to toss together and give you all those fresh, rich flavors in every bite. Grilling brings an extra layer of yum, and the herby garlic lifts it all up. My crew always requests these, whether we're packing for a picnic or just powering through a busy weekday. There's juicy chicken, crunchy lettuce, and lots of garlic goodness packed in each sandwich.
This idea came together on a Saturday when I found grilled chicken and tomatoes left over in the fridge. Everybody loved it, so now it's our regular choice when we want something chill, easy to share, and loaded with fresh flavor.
Tasty Ingredients
- Sourdough or Texas toast, thick slices: Thick bread helps all the goodies stay put. Go for crunchy crust if you can find it.
- Butter, unsalted: It's easy to mix in your flavors, and a nice one makes it taste even better.
- Fresh garlic, chopped up: Pick firm heads with tight skins for extra punch.
- Dried Italian seasoning or parsley, basil, and oregano blend: Any mix with plenty of aroma does the job.
- Red pepper flakes: Totally up to you, just add a pinch if you want heat. New flakes taste best.
- Chicken breasts, no skin or bones: Same size pieces mean even grilling. Stick with firm, pale pink chicken.
- Good olive oil: Use it for flavor and for grilling. Choose something fruity if you want a boost.
- Salt and fresh pepper: Crack it right before you use it for best taste. Always season as you like.
- Tomatoes, ripe: Chose ones that are hefty and fragrant for the juiciest slices.
- Romaine or green leaf lettuce: You want crisp, clean leaves. Rinse and dry them really well.
- Mayonnaise to smear on: Any kind is fine, just make sure it tastes fresh.
- Extras like sliced cheddar, Swiss, provolone, or avocado: Both add even more flavor. Pick cheese that melts easily and avocado that's soft.
Easy Instructions
- Put It All Together:
- Grab one of the non-toasted sides of bread and slather on mayo. Lay down lettuce, then tomatoes, then grilled chicken, and finish with things like cheese or avocado if you're in the mood. Top it off with the other slice of bread, crunchy side out, press down, slice across, and dig in.
- Wash and Slice the Veggies:
- Clean and dry the lettuce leaves really well so the sandwiches don’t get soggy. Thinly slice the tomatoes and sprinkle with salt and pepper. Prep any cheese or avocado at this point so it’s handy to add.
- Toast the Slices:
- Spread a big layer of the herbed garlic butter just on one face of every bread piece. Warm a big pan on medium, then drop the slices in butter side down. Wait until they’re golden and making enough sizzle—about two or three minutes. Do as many at a time as your pan fits, then set them aside for building.
- Whip Up Garlic Butter:
- In a little bowl, mix up the soft butter, chopped garlic, dried herbs, and red pepper flakes (if you want spice). Use a fork to mash it all together so the smell takes over your kitchen.
- Get Chicken Grilled:
- Dab the chicken dry with towels and brush olive oil all over. Season each side with pepper and salt. Grill on a hot grate or grill pan over medium-high, flipping only once, about five to six minutes each side until perfectly done (check for 165 F inside). Let it sit for five minutes before slicing—that’s how you keep it moist and flavorful.
Pin
The best part for me? That melted garlic butter! Fills the whole house with the smell of summer. My kids always sneak over for tastes, and pairing it with grilled chicken and buttery bread feels totally comforting and familiar.
Storing Made Simple
Eat your sandwiches right away for the crunchiest bite. If you’ve got leftovers, stash bread and fillings separately. The chicken goes in a lidded container in the fridge for three days. That herbed butter lasts five days cold. Prep your veggies and keep everything apart until you’re ready to build the sandwiches fresh.
Simple Swaps
Need it dairy free? Use vegan butter and skip the cheese. Want it richer? Try pesto or a spoonful of Greek yogurt instead of mayo. Gluten free slices work great. Change up the herbs or swap in turkey if you want it lighter.
Pin
How to Serve It
They're tasty all by themselves, but also awesome with a bag of chips, green salad, juicy fruit, or a simple corn salad. If you’re packing them to go, wrap sandwiches in parchment and slice right before you eat.
Where It Comes From
While you'll find the grilled chicken sandwich everywhere in America, the garlic butter part feels straight from an Italian cafe. Stacked lettuce and tomato bring classic deli flair. It's one of those sandwiches that fits right in—at a summer barbecue or in your lunch bag.
Recipe FAQs
- → What's the trick to keeping your bread crispy?
Spread on garlic butter and toast the bread 'til it's golden, then stack your sandwich up right before you eat so it stays crunchy.
- → Is it okay to pick another cheese?
For sure! Go with cheddar, Swiss, provolone, or if you like a kick, try pepper jack. It all comes down to what you like.
- → How should I cook the chicken on the grill?
Drizzle olive oil and sprinkle seasoning on the chicken, then throw it on a medium-hot grill. Let it cook until it hits 165°F inside so it stays juicy.
- → What else can I swap for mayo?
Pesto, Greek yogurt, or some hummus are great swaps if you’re not into mayo. Each one gives the sandwich a different vibe.
- → Is there a simple way to make this without gluten?
You bet—just use your go-to gluten-free bread and you won't miss out on anything taste-wise.
- → How should I store leftover chicken?
Stick the grilled chicken in a sealed container in the fridge and it'll last up to three days—super handy for prepping ahead.