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30-Minute Grilled Chicken Sandwich

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This grilled chicken sandwich is a quick, flavorful summer meal made with garlic butter sourdough, juicy grilled chicken, fresh lettuce, ripe tomatoes, and a zesty lemon-Dijon mayo. Ready in just 30 minutes, it’s perfect for lunch, dinner, or meal prep.

Ingredients

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  • 4slices thick-cut sourdough bread
  • 2 tablespoonsunsalted butter
  • 1clove garlic, minced
  • 1 tablespoonchopped fresh parsley
  • 2boneless, skinless chicken breasts
  • 1 tablespoonolive oil
  • 1/2 teaspoonpaprika
  • Salt and black pepper to taste
  • 1/4 teaspoonchili flakes (optional)
  • 2large vine-ripened tomatoes, sliced
  • 4large romaine or butter lettuce leaves
  • 2 tablespoonsmayonnaise
  • 1 teaspoonDijon mustard
  • 1/2 teaspoonlemon juice

Instructions

  1. Slice chicken breasts horizontally to create four thin cutlets.
  2. Rub each cutlet with olive oil, paprika, salt, pepper, and chili flakes if using. Let rest for 10 minutes.
  3. Preheat grill or grill pan over medium-high heat. Grill chicken for 3–4 minutes per side until fully cooked and slightly charred. Set aside.
  4. Melt butter with minced garlic and parsley over low heat in a small saucepan.
  5. Brush both sides of sourdough slices with garlic butter. Toast in a skillet over medium heat until golden brown and crispy.
  6. In a small bowl, mix mayonnaise, Dijon mustard, and lemon juice until smooth.
  7. Spread the mayo mixture on each slice of toasted bread.
  8. Assemble the sandwich: layer with lettuce, grilled chicken, and sliced tomato. Add another layer if double-stacking.
  9. Top with the remaining bread slice, press gently, and serve warm.

Notes

For a spicy kick, add extra chili flakes or hot sauce.
Use gluten-free bread for a gluten-free version.
Swap mayo with Greek yogurt for a lighter option.
Leftover grilled chicken can be used in salads or wraps.

Nutrition

Find it online: https://www.delicetreats.com/30-minute-grilled-chicken-sandwich/