dilly chicken sandwiches

I've had this recipe in my collection for a long time and was happy to find that the original recipe is online because I had forgotten the source.  This is a great sandwich.

dilly chicken sandwiches (Taste of Home)
4 boneless, skinless chicken breast halves
6 tablespoons butter, divided (I used about 2 tablespoons total)
1 garlic clove, minced
3/4 teaspoon dill weed, divided
8 slices French bread (1/2 inch thick) or crusty rolls
1/4 cup cream cheese, softened
2 teaspoons lemon juice
4 lettuce leaves
8 slices tomato
sliced red onion

Flatten chicken to 1/4" thickness; set aside.  In a large skillet, saute garlic and dill in 3 tablespoons butter for 1 minute; add chicken and cook over medium heat until a meat thermometer reads 170 degrees.  Remove and keep warm.
Spread both sides of bread with remaining butter and grill bread on both sides until golden brown in a large skillet (I omitted and used crusty rolls).
Meanwhile, in a small bowl, combine the cream cheese, lemon juice and remaining dill; spread on one side of grilled bread (I spread it on both sides for extra deliciousness).  Place lettuce, chicken, tomato and onion on four slices of bread; top with remaining bread.  Yield: 4 servings