“From the September issue of Sunset Magazine 2010. The only major change made was substituting chicken thighs.”
READY IN:
23mins
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat grill to HIGH (450 degrees to 550 degrees). Note: I used a stove top grill pan to prepare the chicken.
  2. Set aside 4 large basil leaves.
  3. Combine the mayonnaise, remaining basil, garlic, balsamic vinegar, salt and pepper in a mini-food processor. Process until smooth.
  4. If using chicken breasts, cut each breast in half. Place each chicken breast (or thigh) between two pieces of plastic wrap and pound with a meat mallet until the pieces are 1/4-inch thick.
  5. Grill chicken, basting each side with the basil-mayonnaise mixture, turning the the chicken pieces as needed until they are cooked through and well browned, approximately 8 minutes.
  6. Brush one side of bread with a little bit of the basil-mayonnaise mixture; grill bread approximately 1 minute on both sides.
  7. Place a chicken breast on the basil-mayonnaise side of the bread. Top each sandwich with a tomato slice and basil leaf.
  8. Serve the remaining basil-mayonnaise on the side.
  9. Serving suggestion: fresh corn on the cob and a simple mixed fruit salad (blueberries, strawberries, blackberries and watermelon.).

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