Dilly Chicken Sandwiches

A sweet friend introduced me to this wonderful sandwich, and now I am addicted!  This recipe can be found on different sites around the web, but I am going to post my version here for your eating pleasure.   I hesitate to call this just a sandwich.  It should have a much more grandiose name, but I can't think of one at 1:30 in the morning.  When I first tasted this sandwich, it was the full fat version; but when I made it on my own, I found out that a lower fat version can be made without sacrificing flavor. Notice I said, "Lower fat" not "low fat."  This is because you can't substitute ALL of the butter, but you can supplement extra virgin olive oil for some of it! Hey, anything helps!  Here is the recipe for just the sandwich. Feel free to garnish with whatever toppings your family enjoys.  I slice up a fresh tomato and add a few fresh spinach leaves or a high quality lettuce.

Dilly Chicken Sandwiches
Serves 4

Ingredients:

8 slices of French Bread 1/2 inch thickness(Or whatever other good bread you can find - I have used ciabatta and italian with great results..even BBQ bread will work!)

4 Chicken breast (pounded to about 1/2 inch thickness or butterflied)

1/2 stick of butter divided in half
1/4 cup of evoo (extra virgin olive oil)
4 fresh garlic cloves minced (PLEASE use the real thing to get the flavor you need)
Salt
1 tablespoon of Dried Dill Weed

SPREAD: Prepare this first by mixing all the ingredients then putting it in the refrigerator until the sandwiches are ready.
1 8oz package of low fat cream cheese
 Juice from 1 lemon (Roll the lemon back and forth on your counter while applying a bit of pressure from your hand to crush the pulp and get the juice before slicing and squeezing)
2 teaspoons of Dried Dill Weed


Preheat your oven to 350.
Melt 1/4 stick of butter and then brush it onto both sides of the bread.  Put your bread in the oven on a baking sheet and toast for 10 min.

In a pan, add 1/4 stick of your butter and evoo stir and wait until it is hot.
Gently lay your chicken in the pan
Sprinkle your chicken with salt and dill - crush the dill in your hands a bit while adding.
Let the chicken cook for 7 min on one side
Turn and add your garlic (if you add it too soon, it will burn) and cook for another 7 min. or until juices run clear.

When your chicken is done, cut it up so it will fit nicely on your bread slices.  Spread the Cream Cheese spread on the top slice of bread, put some chicken on the bottom slice and garnish with desired items.

I serve this with a dill pickle slice and plain potato chips.

ENJOY!