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Grilled Basil Chicken Sandwiches

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.


  • 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

Nutrition Information

  • 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

  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.