Ingredients:
- medium Chicken Breasts (approx. 225g / 8 oz each)
- ml / 2 Tbsp Olive Oil
- ml / 1 Tbsp fresh Lemon Juice
- ml / ½ tsp Dried Oregano
- ml / ½ tsp Salt (for marinade)
- ml / ¼ tsp freshly ground Black Pepper (for marinade)
- g / 3 Tbsp Unsalted Butter (softened)
- cloves Garlic (finely minced)
- ml / 1 tsp Fresh Parsley (finely chopped)
- Pinch of Sea Salt (for garlic butter)
- slices good quality Sourdough Bread
- large crisp Romaine or Butter Lettuce leaves
- large Beefsteak or Heirloom Tomato, sliced thickly
- ml / 2 Tbsp Mayonnaise (optional)
- slice Provolone or Swiss cheese per sandwich (optional)
Instructions:
- Butterfly the chicken breasts horizontally to create four thinner cutlets, ensuring even cooking.
- Whisk marinade ingredients (Olive Oil, Lemon Juice, Oregano, Salt, Pepper) together. Toss chicken in the mixture. Cover and refrigerate for at least 30 minutes.
- In a small bowl, thoroughly combine the softened butter, minced garlic, parsley, and a pinch of sea salt to create the garlic butter spread. Set aside.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding excess liquid. Grill for 5–7 minutes per side until the internal temperature reaches 74°C / 165°F. Rest the cooked chicken under foil for 5 minutes.
- While the chicken rests, spread a thin layer of the prepared garlic butter onto one side of all four slices of bread. Place bread butter-side down on the grill/pan over medium heat and toast until golden brown and fragrant (about 2–3 minutes).
- Flip the bread. If using cheese, place it atop the bread now to melt slightly. Spread a thin layer of mayonnaise (if using) on the un-toasted interior side of the other two slices.
- On the base slices, layer the crisp lettuce, followed by the sliced tomato. Lightly season the tomato slices with salt and pepper.
- Slice the rested chicken diagonally and layer it over the tomatoes. Top with the remaining bread slices, press gently, slice in half diagonally, and serve immediately.