• 4servings
  • 490calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Leaves from 1 large bunch basil

  2. 1/2 cup mayonnaise

  3. 1 garlic clove, crushed

  4. 1 teaspoon balsamic vinegar

  5. 1/2 teaspoon kosher salt

  6. 1/2 teaspoon pepper

  7. 2 boned, skinned chicken breast halves, halved

  8. 4 wide slices ciabatta bread

  9. 1 heirloom tomato, cut into 4 slices

Instructions Jump to Ingredients ↑

  1. Heat grill to high (450° to 550°). Reserve 4 basil leaves. Whirl mayonnaise, remaining basil, garlic, vinegar, salt, and pepper in a food processor until smooth.

  2. Sandwich chicken breasts between 2 pieces of plastic wrap and pound with a mallet until 1/4 in. thick.

  3. Grill chicken, basting each side with some of mayo mixture and turning as needed, until cooked through and well browned, about 8 minutes.

  4. Brush one side of bread with a little mayo mixture; grill bread on both sides.

  5. Lay chicken on mayo side of bread. Top each sandwich with a tomato slice and a basil leaf and serve the remaining mayo on the side.

  6. Note: Nutritional analysis is per sandwich without extra mayo.


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