Buttery Garlicky Deliciousness

So I told myself when I started this that it wouldn't become a food blog.  But when I have something as absolutely delicious as what I made last night, I can't help but share... I'm sorry I don't have any pictures, but I'm sure your mental images are just about correct. :)

Fair warning:  This recipe calls for a LOT of butter/margarine.  If you need to cut it down for your dietary needs, I'm sure that would be OK, but I can't vouch for the buttery goodness that is the Garlic Butter Chicken & Swiss Sandwich if you do...

This recipe will make 6 sandwiches.  Feel free to cut it down as desired for however many you need. :)

Ingredients:

1 package (6) french rolls (Not the hoagie style, but the crusty French Dip style.  I use the 3x5 rolls from the Franz Outlet)
2 1/2 sticks of butter or margarine (I told you it used a LOT)
About 2 lb. boneless skinless chicken breasts (I use frozen because they're EASY)
Swiss cheese slices (or imitation swiss slices, doesn't really matter)
About 2 Tbsp. Minced Garlic (more or less to your liking)
Veggies as desired (I just used lettuce and tomato because nobody in my house will eat veggies, so you're on your own here.  I think maybe sautéed onions and/or mushrooms, or peppers would be great.)

Directions:

Bake chicken breasts as directed.  You really won't need seasoning or anything else on them, trust me.  Be careful not to overcook them - you don't want them really dried out.  When they are done, slice crosswise into 1/4 to 1/2 inch slices.

Split french rolls in half (like you would use for a sandwich) if they are not already split. Soften 1 1/2 sticks butter or margarine in the microwave until it is very soft, but NOT completely melted.  You want it to still be whitish yellow, not clear.  Mix in about 1 1/4 Tbsp. minced garlic. Slather this on the halved french rolls.  And I mean SLATHER.  You want to use ALL of your butter mixture.  No kidding.  Wrap the buttered rolls in aluminum foil and pop them in a 350 degree oven for about 10 mins. or just long enough to melt all that buttery goodness and have it soak into the bread.

While the rolls are in the oven, melt the remaining stick of butter and the remaining minced garlic in a large frying pan or sauce pan.  (If you're going to sauté mushrooms or onions or whatnot, this is where you would toss them in.) Toss in the sliced chicken and coat evenly with the butter and garlic mixture.

When rolls are done, place bottom halves ONLY on a cookie sheet (reserve top halves).  Divide chicken and any mushrooms/veggies (Except lettuce. You want that cold, no? You could also leave the tomatoes off at this point, completely up to you.), and pile on the bottom halves of the rolls. Top with TWO slices of swiss cheese.  That is how many it takes to completely cover a 3x5 roll.

Stick about 6" from a 500 degree broiler until the cheese is melty.  Yes, melty is a word.  Top with lettuce (and tomato if you haven't yet) and the top half of the bun.  Enjoy the ooey gooey drippy deliciousness. :)

Side note:  You could also (always) add bacon... Yep, that did it for you, didn't it?  I did not have any bacon, so I will not hold it against you if your sandwiches are more delicious than mine.  I'll get it next time, for sure.

 Happy eating!!!