Summertime Chicken Sandwich on French Bread With Dill and Garlic

Toasted French bread style rolls spread with a soft cheese, dill weed and garlic spread. Topped with chicken breasts sautéed in oil with dried dill, and minced fresh garlic. Sandwiches are garnished with tomato and flat leaf lettuce. This is a great sandwich for lunch or dinner. Serve with your favorite soup.

Cook's Notes:
The chicken breasts could be grilled instead of pan sautéed. Brush the breasts with oil, coat with dill and minced garlic and grill over direct heat.

Bread Pan

Summertime Chicken Sandwich on French Bread with Dill and Garlic

Ingredients:

Cream Cheese Spread:
1 (4 ounces) package Cream Cheese, softened
2 teaspoons Dried Dill Weed
2 tablespoons Minced Fresh Garlic

Chicken Sandwich:
2 tablespoons Unsalted Butter, softened
2 teaspoons Dried Dill Weed
2 tablespoons Minced Fresh Garlic
1 tablespoon Vegetable Oil
2 Boneless, Skinless Chicken Breast Halves
1 small Plum Tomato, diced
Flat Leaf Lettuce
4 French Bread Style Sandwich Rolls

Cream Cheese Spread:
1. Add cream cheese, dill and minced garlic to medium bowl.

2. Stir to combine. Set aside.

Chicken Sandwich:
1. Add 1-tablespoon butter to large skillet. Heat over medium heat.

2. Season chicken breasts with dill weed and minced garlic.

3. Add 1 tablespoon to a large skillet. Heat over medium heat.

4. Cook 8 minutes per side, or until chicken is firm, browned, and juice run clear.

5. Remove chicken from skillet. Set aside to rest.

6. Spread remaining 1-tablespoon butter on one side of each bread slice.

7. Toast bread, butter side down, in clean skillet or grill pan.

8. Spread cream cheese on bread slices. Place chicken breasts, lettuce, tomato on cheese spread.

9. Top with bread slices.

Summertime Chicken Sandwich on French Bread With Dill and Garlic

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