GRILLED CHICKEN SANDWICH WITH BASIL LEAVES

SERVES 4

The basil in this sandwich is what makes it special, but this is one of those times that only fresh leaves will do. The sandwich is still good if you have to omit it.

INGREDIENTS

4 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 hard crust rolls

Mayonnaise

8 large basil leaves

1 large tomato, thinly sliced (optional)

1 small cucumber, thinly sliced (optional)

4 romaine lettuce leaves, cleaned and patted dry (optional)

If the chicken breasts are thick, pound slightly to thin and even them out. Place 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. Cover; refrigerate and let marinate for about 30 minutes. Meanwhile, heat a grill or grill pan. Cook the chicken until just done, about 4 minutes per side, depending on grill and thickness.

Split the rolls in half. Spread each half lightly with the mayonnaise. Place the chicken breast on one half, then top with whichever of the vegetables you prefer (I use them all), ending with the lettuce leaf.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.