Grilled Basil Chicken Sandwiches

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 490
  • Calories from fat: 22%
  • Protein: 34g
  • Fat: 12g
  • Saturated fat: 2.8g
  • Carbohydrate: 63g
  • Fiber: 2.7g
  • Sodium: 897mg
  • Cholesterol: 73mg


  • 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. 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. 2. Sandwich chicken breasts between 2 pieces of plastic wrap and pound with a mallet until 1/4 in. thick.
  3. 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. 4. Brush one side of bread with a little mayo mixture; grill bread on both sides.
  5. 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.
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