Grilled Basil Chicken Sandwiches

From the September issue of Sunset Magazine 2010. The only major change made was substituting chicken thighs.

• Ready In: 23 mins
• Yields: 4 sandwiches

Ingredients

• 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

Directions

1. Heat grill to HIGH (450 degrees to 550 degrees). Note: I used a stove top grill pan to prepare the chicken.
2. Set aside 4 large basil leaves.
3. Combine the mayonnaise, remaining basil, garlic, balsamic vinegar, salt and pepper in a mini-food processor. Process until smooth.
4. 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.
5. 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.
6. Brush one side of bread with a little bit of the basil-mayonnaise mixture; grill bread approximately 1 minute on both sides.
7. Place a chicken breast on the basil-mayonnaise side of the bread. Top each sandwich with a tomato slice and basil leaf.
8. Serve the remaining basil-mayonnaise on the side.
9. Serving suggestion: fresh corn on the cob and a simple mixed fruit salad (blueberries, strawberries, blackberries and watermelon.).