Photo: Leo Gong; Styling: Karen Shinto
Total Time
30 Mins
Yield
Serves 4

Coated with a simple basil mayo, the chicken in this open-face sandwich would also be good chopped and tossed into a salad or served alongside rice and fresh vegetables.

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 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.

Step 6

Note: Nutritional analysis is per sandwich without extra mayo.

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