Chicken Garlic Butter Lettuce Tomato (Print Version)

Grilled juicy chicken, buttery garlic spread, lettuce, and tomato layered on warm toasted bread for a filling, grab-and-go meal.

# Ingredients:

→ Bread

01 - 8 thick slices of gluten-free bread

→ Garlic Butter

02 - 120 g plain butter, let it sit till soft
03 - 2 garlic cloves, chopped up small
04 - 1 teaspoon of dried Italian-style seasoning
05 - Half a teaspoon of red pepper flakes if you like a kick

→ Chicken

06 - 2 chicken breasts, no skin or bones
07 - Some olive oil to brush on chicken
08 - Salt and pepper, use as much as you want

→ Sandwich Build

09 - Mayonnaise to swipe on
10 - Lettuce leaves, any kind you like—green leaf or romaine
11 - 1–2 big, ripe tomatoes, sliced up

→ Optional Additions

12 - Slices of Swiss, cheddar, or provolone cheese
13 - Avocado slices

# Steps:

01 - Squeeze some mayo on the plain side of each bread slice. Pile on the lettuce, tomato, then the sliced chicken from the grill. Toss on cheese or avocado if you're feeling it. Top that with another toast, crunchy side out. Squash it just a bit and slice to eat.
02 - Rinse your lettuce dry. Chop tomatoes and shake a little salt and pepper on them. Get your cheese and avocado ready if you want those.
03 - Coat one side of each bread slice with the garlic butter you just made. Fire up a skillet over medium, drop in the slices buttery side down, and let them toast till the outside's crispy and golden, maybe 2 or 3 minutes.
04 - In any bowl, mush together the soft butter, all the chopped garlic, the Italian herbs, plus those pepper flakes if you want a little zip. Mix it up good till it smells garlicky.
05 - Get that grill or a grill pan nice and hot—medium-high is what you want. Dab the chicken dry, wipe on olive oil, sprinkle salt and pepper, then grill each side about 5 or 6 minutes. You’re aiming for 75°C inside. Let it chill for a few, then cut it up thin.

# Notes:

01 - Chow down right away if you want your bread super crispy.
02 - Pop grilled chicken in a sealed container in the fridge for up to three days, and the garlic butter hangs on for up to five.
03 - Swap the mayo for things like pesto, Greek yogurt, or even hummus if you like changing it up.
04 - Crank up the heat with more pepper flakes or go with pepper jack cheese.

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