Grilled Basil Chicken Sandwiches

• 4 large basil leaves
• 1 bunch fresh basil (*fresh* basil ONLY!)
• 12 cup mayonnaise
• 1 garlic clove, minced
• 1 teaspoon aged balsamic vinegar
• 12 teaspoon kosher salt
• 12 teaspoon black pepper
• 2 boneless skinless chicken breasts or 4 chicken thighs, boned and skinless
• 4 wide slices ciabatta
• 1 heirloom tomato, cut into 4 slices

1. Heat grill to HIGH (450 degrees to 550 degrees).
2. Note: I used a stove top grill pan to prepare the chicken.
3. Set aside 4 large basil leaves.
4. Combine the mayonnaise, remaining basil, garlic, balsamic vinegar, salt and pepper in a mini-food processor.
5. Process until smooth.
6. If using chicken breasts, cut each breast in half.
7. Place each chicken breast (or thigh) between two pieces of plastic wrap and pound with a meat mallet until the pieces are 1/4-inch thick.
8. Grill chicken, basting each side with the basil-mayonnaise mixture, turning the the chicken pieces as needed until they are cooked through and well browned, approximately 8 minutes.
9. Brush one side of bread with a little bit of the basil-mayonnaise mixture; grill bread approximately 1 minute on both sides.
10. Place a chicken breast on the basil-mayonnaise side of the bread.
11. Top each sandwich with a tomato slice and basil leaf.
12. Serve the remaining basil-mayonnaise on the side.
13. Serving suggestion: fresh corn on the cob and a simple mixed fruit salad (blueberries, strawberries, blackberries and watermelon.
14. ).

basil, fresh basil, mayonnaise, garlic, aged balsamic vinegar, kosher salt, black pepper, chicken breasts, ciabatta, tomato

Taken from www.food.com/recipe/grilled-basil-chicken-sandwiches-463098 (may not work)