 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | pound, raw | chicken breast halves | 2 | tablespoons | olive oil, extra virgin | 1/2 | tablespoon | balsamic vinegar | 1/2 | tablespoon | basil | 2 | slices | bread, Sourdough Tuscan | 3 | leaves | Lettuce, romaine | 1/4 | cup cherry tomatoes | Tomatoes | 3/4 | thick slice, packed 12/lb | bacon (4 strips of turkey bacon) |
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Steps
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Sequence
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Step
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| | 1 | Preheat and oil the grill. Place the chicken breasts in a glass baking dish. Stir together the olive oil, vinegar, and 1 tablespoon basil. Pour over the chicken and toss to coat well. Set aside 15 minutes. | | 2 | Season the chicken with sale and pepper to taste. Grill, skin side down, over direct medium-high heat about 5 minutes on each side or until the chicken is cooked through. Remove chicken from the grill and set aside. | | 3 | Lightly brush one side of each bread slice with oilive oil. Grill, oiled side down, 1 miute or just until marked and golden Turn and grill the other side 1 minute. | | 4 | Sitr together the mayonnaise and the remaining basil. Place 4 slice of the bread, oiled sid eup, on a work surface. Generously coat each piece with basil mayonnaise. | | 5 | Remove the skin from the chicken and cut each breast on the bias into thin slices, keeping each breast together. Lay 1 breast on each mayonnaise-covered bread slice. Top each with lettuce, w slices of tomato, and 3 strips of bacon. | | 6 | Coat the oiled side of the remaining 4 slices of bread with the remaining mayonnaise. Top each sandwich, pressing down to compact slightly. Cut the sandwiches in hald and serve. |
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