Grilled Chicken Sandwiches with Basil Leaves
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 leaves will do. That being said, the basic sandwich without the basil is still very good. Serve for lunch, dinner or casual entertaining.
- 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
- 1 large tomato, thinly sliced (optional)
- 1 small cucumber, thinly sliced (optional)
- 4 romaine lettuce leaves, cleaned and patted dry (optional)
- 8 large basil leaves
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 the cut side. Spread each half lightly with the mayonnaise. Place the chicken breasts on the bottom halves, then top with the optional tomato, cucumber and/or 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 sautéed in a skillet if grilling is not an option.