Brush or rub marinade evenly over both sides of the chicken cutlets. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours; bring to room temp before grilling).

Slice tomato into 1/4 inch rounds and wash lettuce. Cut French bread in half lengthwise or slice rolls in half. Spread mayonnaise on inner sides of the bread and set aside.

Grilling the Chicken

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grate or pan to prevent sticking.

Place the chicken on the hot grill. Cook for 4–6 minutes on the first side without moving, until grill marks form and edges turn opaque.

Flip the chicken and cook another 4–6 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Time depends on thickness. Remove from grill and tent loosely with foil; rest 5 minutes.

Toast and Assemble

While chicken rests, heat a skillet or griddle over medium heat. If toasting bread with butter, spread butter on cut sides and toast buttered sides in the skillet until golden (1–2 minutes). Alternatively, toast bread briefly on the grill.

Slice the grilled chicken to fit the bread lengthwise, or leave whole for thicker sandwich. Layer lettuce on the bottom half of bread, place chicken on top, then tomato slices. Spread any remaining mayonnaise on the top half of the bread and close the sandwich.

Cut sandwich in half if desired and secure with toothpicks. Serve immediately with the chosen side: mixed salad, potato chips, or fries.

Side Instructions (depending on choice)

Mixed green salad

If serving salad, toss mixed greens with 1–2 tablespoons vinaigrette just before serving and plate alongside the sandwich.

Potato chips

Serve 2 oz of potato chips in a small bowl or on the plate at room temperature.

Fries (frozen)

Cook fries according to package instructions (typically 15–20 minutes in a 425°F / 220°C oven, turning once) until golden and crispy. Season with salt and serve alongside sandwich.