What’s For Dinner?
Grilled Chicken and Pancetta Sandwich With Basil Mayonnaise
(First star is lowest, fourth star is highest)
5:30 Challenge / 5 ingredients / 30 minutes
Somehow I thought things were going to slow down once summer came. That presumption has turned out to be completely incorrect. Since we are often eating on the run or taking our dinner with us, I have started experimenting with “transportable” food, especially sandwiches.
Grilled chicken breast sandwiches have become my “go-to” meal. But my picky family won’t go for just a plain sandwich. Oh, no. To qualify for “dinner food,” it has to be spiffed up. So I have been experimenting with different toppings.
This “5:30 Challenge” has a decidedly Italian spin. While the chicken grills, I add pancetta, a rolled spiced bacon, alongside it. Plain mayo gets a boost of freshness with minced basil from my herb garden. And a fresh roll makes the meal complete. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
4 thin-sliced boneless, skinless chicken breasts
4 (1/4-inch) pancetta slices
1/4 cup reduced-fat mayonnaise
1/4 cup chopped fresh basil
4 sandwich rolls, split
Cook pancetta for 2 minutes and flip. Cook for another 2 minutes, or until pancetta and chicken are cooked through. Remove from the grill and let rest 1 minute.
In a bowl, mix mayonnaise and basil. Place chicken on the bottom rolls, top each with a slice of pancetta, a dollop of basil mayonnaise and then top with rolls.
I find that the packaged thin-sliced chicken breasts are the perfect size for sandwiches and they grill in a jiffy. Pancetta can be found at the deli counter.