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Originally shared on the web 11/11/2013

4 boneless, skinless chicken breasts
6 T. butter, softened and divided
1 clove garlic, minced
3/4 t. dill weed, divided
8 slices French bread
1/4 c. cream cheese, softened
2 t. lemon juice
Garnish: lettuce leaves, tomato slices, bread & butter pickles

Place one chicken breast between 2 pieces of wax paper. Using a mallet, flatten to 1/4-thickness. Repeat with remaining chicken; set aside. In a skillet over medium-high heat, melt 3 tablespoons butter; stir in garlic and 1/2 teaspoon dill weed. Add chicken; cook on both sides until juices run clear. Remove and keep warm. Spread both sides of bread with remaining butter. On a griddle, grill bread on both sides until golden. Combine remaining ingredients except garnish; spread on one side of 4 slices grilled bread. Tip with chicken; garnish as desired. Top with remaining bread. Makes 4 servings.