This is not a new recipe for me. I've made this a couple of times but never posted it to the blog for some reason. So I'll remedy that right now.
This is a simple and delicious recipe. When I first made it, I actually followed the recipe (so says my notes). Then the second time I made it, and then this time, I modified it every so slightly to make it even easier.
Instead of using basil leaves, I just used pesto. I had it, so I used it. I mixed a couple spoonfuls of pesto into mayo to make the "mayo mixture". It's just as good, if not better.
While heirloom tomatoes are the best with this, they aren't cheap. I used a beef steak instead. In the past I used a bruschetta type of relish to top it...according to my notes that was fantastic. So I'd do that again for sure.
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| Photo from MyRecipes.com |
Recipe from MyRecipes.com
- Leaves from 1 large bunch basil
- 1/2 c mayonnaise
- 1 garlic clove, crushed
- 1 tsp balsamic vinegar
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 2 boned, skinned chicken breast halves, halved
- 4 wide slices ciabatta bread
- 1 heirloom tomato, cut into 4 slices
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.
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.
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