Grilled Chicken Sandwiches with Lemon Basil Aioli
It’s almost the 4th of July! We have plans to barbecue (like we do every year) along with a lot of other folks. We’re feeling a little over hot dogs and hamburgers…maybe because all this sheltering-in-place has us eating a lot of grilled foods in our own backyards.
Today we share with you our Grilled Chicken Sandwiches with Lemon Basil Aioli. A bit of a different take on a grilled meat sandwich! Easy to make and delicious to eat. If you don’t have prosciutto, you can substitute bacon and if you can’t find ciabatta rolls you can use a ciabatta loaf or pugliese or any other soft-crust roll or bread. We serve these sandwiches warm but you could grill the chicken ahead of time and serve them cold and they will be just as delicious.
Stay safe over this holiday weekend!
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The lemon basil aioli is easy to make and so delicious!
The chicken cooks quickly on the grill – no heating up the kitchen!
Assembly: bread, aioli, chicken, provolone, prosciutto, tomato!
Grilled Chicken Sandwiches with Lemon Basil Aioli
Ingredients
- For the sandwiches:
- 4 boneless skinless chicken cutlets thinly sliced
- 6 pieces prosciutto
- 4 slices provolone cheese
- 2 large tomatoes cut into slices
- Salt and pepper to taste
- 4 ciabatta rolls
- For the Lemon Basil Aioli:
- ½ cup mayonnaise
- ¼ cup extra virgin olive oil
- Zest of one lemon
- 10 large basil leaves chopped
- 2 Tbsp lemon juice
- 1 clove garlic minced
- ½ tsp salt
Instructions
- Preheat the oven to 350° F.
- Line a rimmed baking sheet with parchment. Place the prosciutto slices on the parchment. Bake in the oven for 15-20 minutes until crispy.
- Place all aioli ingredients in a bowl and whisk together until combined.
- Heat a grill or barbecue to medium. Baste the chicken with olive oil and season with salt and pepper. Grill 3-5 minutes per side or until cooked all the way through to 165° F. Top each with a slice of provolone and remove from grill to a platter.
- Slice ciabatta rolls in half. Spread the aioli on each half. Place a chicken cutlet on each of the bottoms. Top with prosciutto and tomato. Slice each sandwich in half and serve.