Grilled basil chicken sandwiches

25 Aug

With warm summer nights the last thing I feel like doing is cooking in my oven or stove. I love a grilled meal and I especially love it when I can incorporate some of my summer garden veggies. Here’s a grilled chicken ciabatta sandwich we tried last night from Sunset Magazine. I was able to whip these open faced sandwiches together in 30 minutes and served them alongside a avocado and tomato salad. Delish!

Grilled basil chicken sandwiches- 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.

Total: 30 minutes
Yield: Serves 4


  • 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.


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