Rating: 5 stars
7 Ratings
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  • 5 star values: 7

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.

Lynn M. Peterson, Bishop, CA
This Story Originally Appeared On sunset.com

Gallery

Leo Gong; Styling: Karen Shinto

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

490 calories; calories from fat 22%; protein 34g; fat 12g; saturated fat 2.8g; carbohydrates 63g; fiber 2.7g; sodium 897mg; cholesterol 73mg.
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