This garlic butter lettuce, tomato, and grilled chicken sandwich is one of my favorite ways to turn simple ingredients into something comforting and satisfying. I love how the golden, buttery toast pairs with juicy grilled chicken, fresh lettuce, and ripe tomatoes for a sandwich that feels hearty yet fresh at the same time.
Why You’ll Love This Recipe
I love this recipe because it is easy to make, full of flavor, and perfect for lunch or a casual dinner. I enjoy how the garlic butter adds richness without overpowering the fresh vegetables, and the grilled chicken makes it filling without being heavy. It also comes together quickly, which makes it ideal for busy days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 chicken breasts, butterflied
4 slices thick-cut bread (sourdough or brioche)
3 tablespoons butter, softened
2 cloves garlic, minced
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
1 teaspoon paprika
1 teaspoon dried Italian seasoning
Lettuce leaves
1 large tomato, sliced
Mayonnaise or preferred sandwich spread
Directions
I start by seasoning the butterflied chicken breasts with salt, pepper, paprika, and Italian seasoning on both sides. I heat a grill pan or skillet over medium heat and add olive oil. I cook the chicken for about 4–5 minutes per side until fully cooked and nicely browned, then I set it aside to rest.
In a small bowl, I mix the softened butter with minced garlic. I spread the garlic butter evenly over one side of each bread slice. I toast the bread butter-side down in a skillet over medium heat until golden and fragrant.
To assemble the sandwiches, I place the toasted bread on a board, spread mayonnaise on the non-buttered side if I want extra creaminess, then layer lettuce, sliced tomato, and grilled chicken. I top with the second slice of bread, slice in half, and serve warm.
Servings And Timing
I usually make this recipe to serve 2 people.
Preparation time: about 10 minutes
Cooking time: about 15 minutes
Total time: about 25 minutes
Variations
I like swapping the chicken for grilled turkey or crispy chicken cutlets when I want a different texture. Sometimes I add sliced avocado or a slice of cheese for extra richness. I also enjoy using whole wheat bread or adding a pinch of chili flakes to the garlic butter for a bit of heat.
Storage/Reheating
I prefer this sandwich fresh, but if I have leftovers, I store the grilled chicken separately in an airtight container in the refrigerator for up to 3 days. I reheat the chicken gently in a skillet or microwave and assemble a fresh sandwich when ready to eat.
FAQs
Can I use a grill instead of a skillet?
I often use an outdoor grill when the weather is nice, and it adds a great smoky flavor to the chicken.
What type of bread works best?
I like sourdough or brioche, but any sturdy, thick-cut bread works well for holding the fillings.
Can I make this sandwich ahead of time?
I prepare the chicken and garlic butter ahead, but I assemble the sandwich just before eating to keep it from getting soggy.
Is this sandwich good served cold?
I prefer it warm, but it still tastes great cold if packed for lunch.
Can I make this recipe dairy-free?
I replace the butter with a dairy-free alternative or olive oil, and it still turns out delicious.
Conclusion
This garlic butter lettuce, tomato, and grilled chicken sandwich is a simple yet flavorful meal that I love making again and again. It combines crispy, juicy, and fresh elements in every bite, making it a reliable recipe whenever I want something comforting and homemade without much effort.
This garlic butter lettuce, tomato, and grilled chicken sandwich is a flavorful and satisfying meal made with juicy grilled chicken, crisp lettuce, ripe tomatoes, and golden toasted garlic butter bread. It’s a quick and comforting choice for lunch or dinner.
Ingredients
2 chicken breasts, butterflied
4 slices thick-cut bread (sourdough or brioche)
3 tablespoons butter, softened
2 cloves garlic, minced
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
1 teaspoon paprika
1 teaspoon dried Italian seasoning
Lettuce leaves
1 large tomato, sliced
Mayonnaise or preferred sandwich spread
Instructions
Season butterflied chicken breasts with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a grill pan or skillet over medium heat. Cook chicken for 4–5 minutes per side until browned and fully cooked. Set aside to rest.
Mix softened butter with minced garlic in a small bowl. Spread garlic butter on one side of each bread slice.
Toast the bread slices, butter-side down, in a skillet over medium heat until golden and fragrant.
To assemble, spread mayonnaise on the non-buttered side of the bread (optional), then layer lettuce, sliced tomato, and grilled chicken.
Top with the second slice of bread, slice in half, and serve warm.
Notes
Swap chicken with grilled turkey or crispy chicken cutlets for variety.
Add sliced avocado or cheese for extra richness.
Use whole wheat bread or add chili flakes to the garlic butter for a twist.
Store leftover chicken separately and assemble fresh to avoid soggy sandwiches.
