Ingredients
- 3/4 lb Chicken breast boneless skinless
- 4 tbsp Mayonnaise
- 8 leaves Fresh basil
- 1 clove Garlic
- 8 slices Sourdough bread lightly toasted
- 12 slices Tomato
- 1 tsp Extra-virgin olive oil
- 2 cups Arugula
- 1/2 Red onion sliced thin
- 4 oz Fontina cheese sliced
- 4 Pickles halved
- 4 oz Potato chips
Instructions
- Preheat a grill or grill pan on medium heat, season both sides of the chicken with a pinch of salt and pepper and cook about 5 - 7 minutes on both sides until it is no longer pink inside and reaches an internal temperature of 160 degrees. (cook time depends on how thick the breast is.) Once cooked thinly slice the chicken.
- In a blender or food processor pulse the mayo, basil, and garlic until smooth.
- Lightly toast the bread.
- Spread the mayo on the bread, place the tomatoes on top and season with salt and pepper; drizzle olive oil over top and layer with arugula, chicken, onion, and fontina cheese. Cut in half and serve with pickles and chips.
Nutrition
Calories: 573kcal | Carbohydrates: 36g | Protein: 32g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 1270mg | Potassium: 1123mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1368IU | Vitamin C: 20mg | Calcium: 231mg | Iron: 2mg
Chicken Fontina Sandwich
Ingredients
- 3/4 lb Chicken breast boneless skinless
- 4 tbsp Mayonnaise
- 8 leaves Fresh basil
- 1 clove Garlic
- 8 slices Sourdough bread lightly toasted
- 12 slices Tomato
- 1 tsp Extra-virgin olive oil
- 2 cups Arugula
- 1/2 Red onion sliced thin
- 4 oz Fontina cheese sliced
- 4 Pickles halved
- 4 oz Potato chips
Instructions
- Preheat a grill or grill pan on medium heat, season both sides of the chicken with a pinch of salt and pepper and cook about 5 - 7 minutes on both sides until it is no longer pink inside and reaches an internal temperature of 160 degrees. (cook time depends on how thick the breast is.) Once cooked thinly slice the chicken.
- In a blender or food processor pulse the mayo, basil, and garlic until smooth.
- Lightly toast the bread.
- Spread the mayo on the bread, place the tomatoes on top and season with salt and pepper; drizzle olive oil over top and layer with arugula, chicken, onion, and fontina cheese. Cut in half and serve with pickles and chips.
Nutrition
Calories: 573kcalCarbohydrates: 36gProtein: 32gFat: 34gSaturated Fat: 9gCholesterol: 93mgSodium: 1270mgPotassium: 1123mgFiber: 4gSugar: 5gVitamin A: 1368IUVitamin C: 20mgCalcium: 231mgIron: 2mg
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