Prep 15 mins
Cook 8 mins
From the September issue of Sunset Magazine 2010. The only major change made was substituting chicken thighs.
- 4 large basil leaves
- 1 bunch fresh basil (*fresh* basil ONLY!)
- 1⁄2 cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon aged balsamic vinegar
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 2 boneless skinless chicken breasts or 4 chicken thighs, boned and skinless
- 4 wide slices ciabatta
- 1 heirloom tomato, cut into 4 slices
- Heat grill to HIGH (450 degrees to 550 degrees). Note: I used a stove top grill pan to prepare the chicken.
- Set aside 4 large basil leaves.
- Combine the mayonnaise, remaining basil, garlic, balsamic vinegar, salt and pepper in a mini-food processor. Process until smooth.
- If using chicken breasts, cut each breast in half. Place each chicken breast (or thigh) between two pieces of plastic wrap and pound with a meat mallet until the pieces are 1/4-inch thick.
- Grill chicken, basting each side with the basil-mayonnaise mixture, turning the the chicken pieces as needed until they are cooked through and well browned, approximately 8 minutes.
- Brush one side of bread with a little bit of the basil-mayonnaise mixture; grill bread approximately 1 minute on both sides.
- Place a chicken breast on the basil-mayonnaise side of the bread. Top each sandwich with a tomato slice and basil leaf.
- Serve the remaining basil-mayonnaise on the side.
- Serving suggestion: fresh corn on the cob and a simple mixed fruit salad (blueberries, strawberries, blackberries and watermelon.).