All Recipes

Fresh Basil, Blackberry, and Grilled Chicken Sandwich

25 Mins
Butter Bread
Made With
Butter Bread


2 Boneless, Skinless Chicken Breasts

3 Tablespoons Extra-Virgin Olive Oil, divided

3/4 Teaspoon Kosher Salt, divided

1/2 Teaspoon Black Pepper, divided

1 Tablespoon White Balsamic Vinegar

1 Teaspoon Honey

1 Teaspoon Dijon Mustard

2 Cups Baby Arugula

1 Cup Fresh Basil Leaves, torn

1/4 Cup Red Onion, thinly sliced

6 Ounces Fresh Blackberries

2 Ounces Goat Cheese, crumbled

4 Martin’s Sandwich Potato Rolls OR 8 Slices Martin’s Old-Fashioned Real Butter Bread, toasted

Serves: 4


Step 1

Preheat grill or skillet to medium-high heat.

Step 2

Brush chicken with 1 tablespoon olive oil and season with 1/4 teaspoon each salt and pepper.

Step 3

Grill chicken, uncovered, until internal temperature reaches 165°F, about 5 to 6 minutes per side. Let stand 5 minutes, then cut into slices.

Step 4

Meanwhile, whisk together 2 tablespoons olive oil, white balsamic vinegar, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add arugula, basil, and onion; toss to coat.

Step 5

In a small bowl or shallow dish, mash together blackberries with a splash of white balsamic vinegar, using a fork.

Step 6

Spread blackberry mixture onto one side of each Sandwich Potato Roll OR half of the toasted Butter Bread slices.

Step 7

Layer sandwiches with salad mixture, sliced grilled chicken, and crumbled goat cheese. Top with roll OR second slice of bread. Serve.

Recipe adapted from