- Leaves from 1 large bunch basil
- 1/2 cup mayonnaise
- 1 garlic clove, crushed
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 boned, skinned chicken breast halves, halved
- 4 wide slices ciabatta bread
- 1 heirloom tomato, cut into 4 slices
- calories 490
- caloriesfromfat 22 %
- protein 34 g
- fat 12 g
- satfat 2.8 g
- carbohydrate 63 g
- fiber 2.7 g
- sodium 897 mg
- cholesterol 73 mg
How to Make It
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.
Sandwich chicken breasts between 2 pieces of plastic wrap and pound with a mallet until 1/4 in. thick.
Grill chicken, basting each side with some of mayo mixture and turning as needed, until cooked through and well browned, about 8 minutes.
Brush one side of bread with a little mayo mixture; grill bread on both sides.
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.
Note: Nutritional analysis is per sandwich without extra mayo.