Ingredients
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts pounded thin
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 1/2 teaspoons minced garlic
- 2 tablespoons unsalted butter room temperature
- 4 slices whole wheat sandwich bread
- Mayonnaise to taste
- 4 slices baby Swiss cheese
- 8 slices lean ham
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the pounded chicken breasts with kosher salt and freshly ground black pepper. Place them in the skillet and cook for about 7 minutes on each side until fully cooked. Add the garlic during the last 2 minutes of cooking.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Butter one side of each bread slice. Smear the opposite side of each bread slice with as much mayo as you prefer. Lay two bread slices with the mayo side facing up, and layer one slice of Swiss cheese, two slices of ham, and a sliced piece of chicken on top of each.
- Add another slice of Swiss cheese and two more slices of ham on the chicken. Top with the remaining bread slices (butter side facing up).
- Place the sandwiches in a hot pan over medium heat, and cover the pan for about 2 minutes to melt the cheese. Remove the lid, and flip the sandwiches to lightly toast the other side before serving.
