Grilled Basil Chicken Sandwiches

Grilled Basil Chicken SandwichesRecipe
Photo: Leo Gong; Styling: Karen Shinto
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.


Serves 4
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional 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


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


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.

Note: Nutritional analysis is per sandwich without extra mayo.