A grilled sandwich recipe with a unique filling of a sautéed chicken breast, spinach leaves and a lemon mustard spread.
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1 tablespoon Land O Lakes® Butter
2 (4-ounce) boneless skinless chicken breast halves, flattened to 1/2-inch
1/4 teaspoon finely chopped fresh garlic
1/8 teaspoon salt
1/8 teaspoon coarse ground pepper
1 1/2 teaspoons country-style Dijon mustard
1 teaspoon lemon juice
2 slices round sourdough bread
8 spinach leaves, stems removed
*Substitute 4 slices English muffin bread. Do not cut each bread slice in half.
**Substitute 1/2 medium cucumber, thinly sliced. Place about 5 slices cucumber on each bread half spread with mustard. Continue as directed above.
Melt 1 tablespoon butter in 10-inch skillet until sizzling; add chicken breasts and garlic. Sprinkle with salt and pepper. Cook over medium-high heat, turning once, 10-16 minutes or until chicken is browned and no longer pink.
Combine mustard and lemon juice in bowl.
Cut each bread slice in half; spread 1 side of 2 halves with mustard mixture. Place 4 spinach leaves onto each bread half spread with mustard mixture. Place chicken onto spinach leaves; top with remaining bread half.
Melt 1 tablespoon butter in clean 10-inch skillet until sizzling; add sandwiches. Cook over medium heat, turning once, 4-6 minutes or until bread is lightly browned.
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