The Ultimate Garlic Butter Grilled Chicken Sandwich Recipe
This recipe features juicy grilled chicken, fresh tomatoes, crisp lettuce, and heavenly garlic butter toasted bread. It's easy, quick enough for a weeknight, and delivers big on flavor for a serious lunch or dinner upgrade.
Equipment
- Small bowl For making garlic butter
- Cutting board For resting and slicing chicken
- Outdoor grill or indoor grill pan For grilling chicken and toasting bread
- Meat thermometer Optional, for checking chicken temperature
- Baking Sheet Alternative equipment for baking chicken
Ingredients
Sandwich Components
- 8 slices Thick-cut bread Texas toast, sourdough, or another hearty loaf
- 0.5 cup Unsalted butter Softened
- 2 Garlic Finely minced (2-3 cloves)
- 1 teaspoon Dried Italian herbs Or your favorite blend of parsley, oregano, and basil
- 0.5 teaspoon Red pepper flakes Optional
- 2 Boneless, skinless chicken breasts
- Olive oil For brushing
- Salt To taste
- Black pepper To taste
- 1 Large ripe tomatoes Sliced (1-2)
- Green leaf lettuce or Romaine leaves
- Mayonnaise For spreading
- Slices of cheese Optional: cheddar, provolone, or Swiss cheese
- Sliced avocado Optional
Instructions
- First things first, let's make that amazing garlic butter! In a small bowl, grab your softened butter. Add the finely minced garlic, dried Italian herbs, and those optional red pepper flakes. Stir it all together really well until everything is combined. Set this flavorful mixture aside.
- Now, prep your chicken. Pat the chicken breasts dry with paper towels – this helps them get a nice sear. Brush them lightly with olive oil on both sides, and then season generously with salt and black pepper. Don't be shy with the seasoning!
- Time to grill! Preheat your outdoor grill or indoor grill pan over medium-high heat. Once it's hot, carefully place the seasoned chicken on the grill. Cook for about 6-8 minutes per side. How do you know it's done? It should be cooked through (no pink inside!) and the juices should run clear when you poke it. Use a meat thermometer to be sure – it should reach 165°F (74°C).
- Once the chicken is cooked, remove it from the grill and let it rest on a cutting board for a few minutes. This step is crucial for juicy chicken! While it's resting, you can slice it against the grain or just leave the breasts whole, whatever you prefer for your sandwich size.
- While the chicken rests, grab your bread slices. Remember that amazing garlic butter we made? Spread it evenly on one side of each slice of bread. Make sure you get right to the edges!
- Now, let's toast that bread! Place the buttered bread slices butter-side down on your grill or in a pan over medium heat. Toast them until they are golden brown and slightly crispy. Watch them closely, garlic butter can toast quickly!
- Okay, assembly time! This is where the magic happens. Grab your perfectly toasted garlic butter bread. Spread mayonnaise on the unbuttered side of each slice. Now, start layering! On one slice, pile on some fresh lettuce leaves, then those beautiful sliced tomatoes. Next comes the star chicken. If you're using cheese or avocado, add those on top of the chicken.
- Place the second slice of bread on top, butter-side up. Press down gently, slice it in half if you like (makes it easier to eat!), and serve it up immediately!
Notes
Tips for Success:
- Soften butter properly: Let it sit on the counter for at least 30-60 minutes.
- Don't burn the garlic butter bread: Watch closely while toasting.
- Rest the chicken: Crucial for juicy chicken.
- Prep ahead: Grill chicken and make garlic butter in advance. Slice tomatoes right before assembling.
Storage:
- Components: Store grilled chicken, sliced tomatoes, and lettuce separately in airtight containers in the fridge for up to 3-4 days. Keep garlic butter in the fridge for up to a week. Keep bread at room temperature.
- Assembled Sandwich: Can be stored in the fridge for a day, but bread may lose crispness.
Substitutions & Additions:
- Protein: Grilled steak, pork tenderloin, or portobello mushrooms.
- Bread: Ciabatta rolls, brioche buns, or a crusty baguette.
- Cheese: Pepper Jack, mozzarella, crumbled feta.
- Sauce: Balsamic glaze, pesto, spicy aioli, ranch dressing.
- Veggies: Grilled onions, roasted red peppers, spinach, cucumbers.
- Make it a Club: Add crispy bacon.
FAQ:
- Can bake chicken: Preheat oven to 400°F (200°C), bake for 20-25 mins until 165°F (74°C).
- Fresh garlic substitute: Use about 1/2 teaspoon garlic powder in butter.
- Can make big batch of garlic butter: Yes, store in fridge, let soften before using.
- Texas toast: Highly recommended for thickness, but any hearty, thick-cut bread works.
- Soften butter properly: Let it sit on the counter for at least 30-60 minutes.
- Don't burn the garlic butter bread: Watch closely while toasting.
- Rest the chicken: Crucial for juicy chicken.
- Prep ahead: Grill chicken and make garlic butter in advance. Slice tomatoes right before assembling.
Storage:
- Components: Store grilled chicken, sliced tomatoes, and lettuce separately in airtight containers in the fridge for up to 3-4 days. Keep garlic butter in the fridge for up to a week. Keep bread at room temperature.
- Assembled Sandwich: Can be stored in the fridge for a day, but bread may lose crispness.
Substitutions & Additions:
- Protein: Grilled steak, pork tenderloin, or portobello mushrooms.
- Bread: Ciabatta rolls, brioche buns, or a crusty baguette.
- Cheese: Pepper Jack, mozzarella, crumbled feta.
- Sauce: Balsamic glaze, pesto, spicy aioli, ranch dressing.
- Veggies: Grilled onions, roasted red peppers, spinach, cucumbers.
- Make it a Club: Add crispy bacon.
FAQ:
- Can bake chicken: Preheat oven to 400°F (200°C), bake for 20-25 mins until 165°F (74°C).
- Fresh garlic substitute: Use about 1/2 teaspoon garlic powder in butter.
- Can make big batch of garlic butter: Yes, store in fridge, let soften before using.
- Texas toast: Highly recommended for thickness, but any hearty, thick-cut bread works.