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Ingredients
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Sandwich components
Method
Prepare and cook chicken
Pound & season
If the chicken breasts are thick, halve them horizontally or place between plastic wrap and gently pound to an even thickness (~1/2 inch). Pat dry with paper towel. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
Cook chicken
Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and rest 5 minutes, then slice thinly across the grain.
Make Dijon spread
In a small bowl combine 3 tbs Dijon mustard and 2 tbs mayonnaise. If you prefer a slightly brighter flavor, whisk in 1 tsp lemon juice. Taste and adjust—add a pinch of salt or more Dijon if desired.
Prepare produce & bread
Slice the tomato into 1/4-inch thick rounds. Lightly season the tomato slices with a pinch of salt and a grind of black pepper, if using. Rinse and pat the lettuce leaves dry.
Assemble sandwiches
Spread about 1 tbs of the Dijon-mayo mixture on the bottom half of each piece of bread (reserve the rest for the top or for serving).
Arrange sliced chicken evenly over the coated bread bottoms (about half a chicken breast per sandwich if making 4 sandwiches from 2 breasts).
Top the chicken with a lettuce leaf (or folded leaf) and 2–3 tomato slices per sandwich.
Spread remaining Dijon-mayo on the top bread halves, place on sandwiches, press gently, slice in half if desired, and serve immediately.