chicken sliders with basil mayo.

We had some gorgeous, summer-like weather over the weekend, and dining al fresco was in order. With the never-ending supply of baked chicken I have in reserve, I pieced together some sliders made special with basil mayo, on Eddie's favorite: Hawaiian rolls.  
There's not much to this, and the basil mayo is about as easy as it gets, with a quick chop of a handful of basil and garlic. We've had leftovers all week, and this, like most in the dip/spread category, is getting better and better with time. It's the kind of stuff that takes an ordinary little sandwich with some leftover chicken and makes it a classy little meal. 

This comes from The Barefoot Contessa's recipe for tomato sandwiches, and since she's always right on, we added thin sliced tomatoes, which added the perfect compliment to the basil-infused sauce.
The Barefoot Contessa's Basil Mayonnaise
Yield: a lot (I halved the recipe below and had a lot leftover)

1 cup mayonnaise
10 to 15 basil leaves, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 teaspoon minced garlic

Whisk together all ingredients. I recommend chilling a bit before spreading, serving or enjoying.

To make chicken sliders, like these, you'll need:
+ mini Hawaiian rolls, halved
+ good tomato or two, thinly sliced
+ baked or BBQ'd chicken, thinly sliced about the size of the rolls
+ a spread of basil mayo on each bread half

I'm thinking they would make a nice addition to a bridal shower or Easter lunch.
PS: on the side, we enjoyed a room temperature orzo pasta with sauteed leeks, yellow squash, pine nuts, Parmesan and chopped basil. The recipe comes from Diane Rossen Worthington's Seriously Simple (page 60) - one of my favorites, which you may remember from this delicious summer fruit crisp.

1 comment:

Karen said...

This post makes me hungry. I love sliders and flavored mayo, the orzo looks good too. Now we have rain, I think spring was just teasing us.