Grilled Chicken Sandwich with Garlic Pesto Mayo

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I subscribed to Canadian Living magazine as a young bride 35 years ago, and still remain a faithful reader. I’ve always loved their recipes, and back in 2000, they ran a burger contest to celebrate Canada Day. While technically not a burger, this recipe was one of the winners and has been in my menu rotation ever since. At that time, pesto was a very “gourmet” food, and even though it has been replaced by today’s hot flavours like kimchee and sriracha, I still love this chicken burger and the drippy pesto mayonnaise.

While our daughter was backpacking through Europe and eating as cheaply as possible, I asked her what she’d like for her first meal at home. This burger was on the menu, so you know it’s got to be good!  


Be sure to give yourself some time to marinate the chicken. If you’d rather not spend time marinating the meat, feel free to replace it with a pre-marinated chicken breast from our meat case. I recommend the garlic pesto or Herb Willy flavour.  

Ingredients

¼ cup fresh lemon juice
2 tbsp. olive oil
1 tbsp. Dijon mustard
1 tsp. pepper
2 garlic cloves, minced
1 tsp. dried Italian seasoning

4 Lepp’s boneless, skinless chicken breasts, tenderloins removed
1/4 tsp. salt
4 Lepp’s Brioche buns
4 lettuce leaves
1 large plum tomato, sliced
1 red onion, thinly sliced

Method

If the chicken breasts are large, place them between two sheets of wax or parchment paper and lightly pound them with a meat mallet or rolling pin to an even thickness. This will ensure that the chicken cooks evenly.



In bowl or zip-lock bag, mix juice, oil, mustard, pepper, garlic, basil, oregano and thyme. Add chicken; cover and refrigerate for 1 hour. Alternatively, you can purchase pre-marinated chicken breasts from our meat counter.  

While you are waiting for the chicken to marinate, you can prepare the Garlic Pesto Mayo. Equal parts pesto and mayonnaise, either homemade or your favorite brand. I love Golda’s Pesto or Duso’s Pesto, both are made in BC brands. Add one garlic clove finely minced, if you really love garlic!



Remove chicken from marinade; sprinkle with salt. Place on greased grill over medium-high heat; cover and cook for 5 to 7 minutes per side or until no longer pink inside. Toast cut side of buns on grill. Spread with mayo; layer with lettuce, tomato, onion and chicken; sandwich with bun top.