Grilled Basil Chicken Sandwiches |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 3 |
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From the September issue of Sunset Magazine 2010. The only major change made was substituting chicken thighs. Ingredients:
4 large basil leaves |
1 bunch fresh basil (*fresh* basil only!) |
1/2 cup mayonnaise |
1 garlic clove, minced |
1 teaspoon aged balsamic vinegar |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
2 boneless skinless chicken breasts or 4 chicken thighs, boned and skinless |
4 wide slices ciabatta |
1 heirloom tomato, cut into 4 slices |
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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