Thursday, September 1, 2011

Open-Faced Chicken Sandwich with Basil Mayonnaise


Open Faced Chicken Sandwich with Basil Mayonnaise
adapted from Bon Appetit

I found this recipe on Bon Appetit and thought it sounded fantastic. I wanted to try the recipe the way it was written with ground chicken, but I couldn't find ground chicken? I didn't look really hard, though, so it may be out there somewhere. It tasted fabulous with my go-to chicken marinade on some chicken breasts. I was afraid my family would hate it because they are hard core fans of mayo like I am. I cannot open a jar of mayonnaise without bringing it to my nose to take a whiff. I was right about the girls, but Bobby actually liked it. This is a great way to use up some home-grown basil and tomatoes! Enjoy it! I think we'll be having this again soon.


  • Olive oil (for brushing)
  • 1 cup mayonnaise
  • 1 1/4 cups chopped fresh basil plus 8 large leaves, divided
  • 3 tablespoons chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar (I left these out because everyone else in my family hates pickles- I'd like to try it some time though)
  • 4 chicken breasts marinated in lemon-thyme marinade (scroll down a bit for the grilled lemon chicken recipe)
  • 4 1/2-inch-thick slices country white bread (I used this recipe)
  • 4 1/3-inch-thick slices from large red or orange heirloom tomato


  • Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, and brine in small bowl. Season basil mayonnaise with salt and pepper.
  • Grill marinated chicken.
  • Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
  • Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, chicken breast, and dollop of basil mayonnaise. Garnish with remaining chopped basil.

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