Grilled Chicken Sandwiches with Basil Aioli

This is a recipe from my childhood that was always a family favorite. Who doesn’t love a good chicken sandwich- and this one stands out for its delicious basil aioli.

The aioli also makes for a great pasta dressing or dip for some veggies if you find yourself with leftovers.

Basil Aioli
1 cup basil leaves, packed (clean thoroughly, I soak in a bowl of water for a minute or two to remove any grit, then pat dry with a paper towel)
1/3 cup mayo
1 clove garlic
1 tablespoon lemon juice
Sea salt and freshly cracked pepper, to taste

Prepping your Grill and Making the Aioli:
Preheat your grill to 400F.

Meanwhile, combine the ingredients of your aioli in a small food processor or blender (I use a Bullet) and puree until smooth. Season to taste with sea salt and pepper and set aside.

Grilled Chicken Sandwiches with Basil Aioli
Serves 4

Canola oil for the grill
2 boneless, skinless chicken breasts, sliced in half (makes 4 thin cutlets)
Sea salt and freshly cracked pepper
4 slices provolone cheese
4 kaiser rolls, sliced
Sliced plum tomato or tomato on the vine
Extra fresh basil leaves

Grilling the Chicken:
Rub your grill with oil when ready to grill. Season the chicken breast with salt and pepper and grill for 2-3 minutes per side (the thicker your breast the longer it will take to cook. If you are not using thin slices, add extra time for grilling). Grill until no pink is remaining. Since I slice thin, my cook time falls on the short end, around 2 minutes per side. In the last minute of cooking, add a slice of provolone to top each chicken piece and close the lid on the grill. Remove the chicken with melted provolone from the grill and allow to rest.

Next, grill your sliced kaiser rolls (with the sliced sides down) for about 1-2 minutes to warm them.

To assemble, top your kaiser rolls with basil aioli on both sides. Add your grilled chicken, tomatoes and fresh basil leaves and serve warm.



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