- Boneless skinless chicken breasts or thighs
- Dillweed
- salt and pepper
- French bread
- Cream cheese
- Lemon juice
- Tomatoes
- Romain lettuce leaves
- Preheat oven to 425 degrees
- Cut up the chicken into thin, sandwich sized pieces. Lay on a baking sheet with parchment paper. Sprinkle with salt and pepper and dill (I like a lot of dill)
- Bake the chicken for 25 mins. (it probably needs less time, but I like to make sure its for sure fully cooked through)
- While the chicken is cooking, slice the French bread. Butter one side and sprinkle with dill. Lay the bread on a baking sheet.
- Bake the bread for about 5 minutes to toast it. (Check for toasty-ness and go longer if needed).
- Meanwhile beat the cream cheese with a splash of lemon juice, salt and pepper, and a generous amount of dill.
- Slice your tomatoes and chop your lettuce leaves to the size of the bread.
- When everything is ready, set it out assembly line style, and build a Dilly Chicken Sandwich with 2 slices of bread smothered in the lemony dill cream cheese, topped with lettuce and tomato and chicken.
- Repeat and have another .