On The Line: Peter Stavros Of Peter's Gourmade Grill, Part Three

Categories: On the Line

Basil Chicken Sandwich .jpg


We conclude our three part series with Peter's Gourmade Grill learning their recipe for the basil chicken sandwich. Basil-infused mayo, melted Swiss, and Parmesan-crusted sourdough make for one flavorful bite from the micro-sized kitchen. To catch up on previous days, click over here and here.

Basil Chicken Sandwich


Ingredients:
Basil mayo (recipe below)
Olive Oil
Parmesan cheese, shredded
Swiss cheese, sliced
Sourdough bread, sliced
Chicken breast, grilled
Lettuce
Tomato, sliced


Basil mayo ingredients (bulk quantity):
 2 pounds fresh basil
1/2 cup olive oil
5-6 cloves garlic
1 gallon of mayo
Salt & pepper to taste



Basil mayo directions:
Begin by boiling one pot of water. While the water is boiling, fill a big bowl with water and ice. Put basil into the boiling water and submerge for 10 seconds. Take the basil out of the boiling water and submerge in ice water quickly. Take out and set aside. Repeat as necessary to finish all of your basil.

When you are done with all the basil, take the basil and squeeze all of the excess water out.

In a blender, combine your basil, olive oil, garlic, salt and pepper. Put a handful of ice on top and blend. Mix this concoction with mayo to a bright green color and you are done!


Basil chicken sandwich directions:
Heat up a skillet or flat-top griddle.

Take two pieces of Sourdough bread and lightly coat with a layer of olive oil. Then spread shredded Parmesan on both sides. Put the bread in the skillet. Top each piece with a slice of Swiss. Let it sit for one minute and remove with a spatula.

Spread the basil mayo on each side of bread, directly over the Swiss, and layer with tomatoes and lettuce. Top with chicken. Put your two pieces of Sourdough together, cut in half (you'll need to), and ENJOY!


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2 comments
Sorely Frickey
Sorely Frickey

Pretty light on protein. I suggest adding actual chicken. If you make one for me, turn all that beautiful basil into pesto, and drop the mayo idea entirely.

Sorely Frickey
Sorely Frickey

Where I come from (In-n-Out, NV), it's considered polite to acknowledge an error and not just correct it quietly.

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