TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Grilled Chicken Sandwiches with Caesar Dressing

Grilled Turkey Sandwiches with Goat Cheese, Baby Greens and Vinaigrette

Tomato Sandwiches with Bacon and Cucumbers

Sandwich and Wrap Recipes

Grilling Recipes

Healthy Recipes

Grilled Chicken Sandwiches with Basil

Makes 4 sandwiches

These quick, easy and healthy chicken sandwiches are delicious. The basil in the recipe is what makes it different and special, and this is one of those times when only fresh will do. That being said, the basic sandwich without the basil is still very good. Serve for lunch, dinner or casual entertaining.

Ingredients

  • 4 small boneless, skinless chicken breasts
  • 3 large garlic cloves, minced
  • Juice of 1/2 lemon
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 medium-sized hard crust rolls
  • Mayonnaise
  • 1 large tomato, thinly sliced
  • 1 small cucumber, thinly sliced (optional)
  • 4 romaine or other lettuce leaves, rinsed and patted dry
  • 8 large basil leaves, rinsed and patted dry

Place the chicken breasts in a shallow dish in one layer. Mix together the garlic, lemon juice, mustard, olive oil, salt and pepper until well combined. Pour over the chicken. Turn to coat both sides. Let marinate for about 30 minutes. Meanwhile, heat a grill or grill pan. Grill the chicken until cooked through and the juices run clear, about 5 minutes per side depending on grill and thickness.

Meanwhile, split the rolls in half horizontally. If desired, place under the broiler to lightly toast. Spread each half lightly with the mayonnaise. Place the chicken breasts on the bottom halves, then top with the tomato, optional cucumber and lettuce, ending with the basil leaves. Cover with the remaining rolls. Serve immediately.

Notes: This sandwich is equally good with boneless, skinless chicken thighs, adjusting the cooking time as needed. The chicken can be cooked in a skillet if grilling is not an option.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.