Ingredients Weight Measure
Butter 4 Tbsp.
Chicken breasts, boneless, skinless, 4 oz. 4 ea.
Garlic, clove, finely chopped 1 ea.
Salt and pepper to taste
Dijon mustard, Country-style 1 Tbsp.
Lemon juice 1 Tbsp.
TABASCO® brand Original Red Sauce 1-1/2 tsp.
Bread, sourdough, round, sliced 4 ea.
Spinach, leaves, trimmed 24 ea.


  1. In a 10" skillet, melt 2 Tbsp. butter until sizzling.
  2. Add chicken breasts and garlic. Sprinkle with salt and pepper. Cook over medium-high heat, turning once, until chicken is browned, 10-16 minutes.
  3. In a small bowl, stir together mustard, lemon juice and TABASCO® Sauce.
  4. To assemble sandwiches, cut each bread slice in half. Spread side of 4 halves with the mustard mixture and top each with a spinach leaf. Place chicken on spinach leaf and top with remaining bread half.
  5. In a clean 10" skillet, melt 2 Tbsp. butter until sizzling. Cook sandwiches over medium heat, turning once, until bread is lightly browned, 4-6 minutes.

Yield: 4 servings