Chicken Aioli Sandwiches Food

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AIOLI CHICKEN SANDWICHES



Aioli Chicken Sandwiches image

Perfect for a classy lunch with friends, this sandwich feels like dining at a classy soup and sandwich joint on a spring day.

Provided by mwolach

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 large red bell pepper
1 tablespoon olive oil
2 tablespoons butter
1/2 teaspoon garlic powder
2 chicken breasts, halved
4 slices manchego cheese
1/2 teaspoon salt
1/2 teaspoon pepper
8 slices Italian bread (thin slices) or 8 French bread (thin slices)
1/2 cup mayonnaise
1 teaspoon finely chopped garlic or 3/4 teaspoon garlic powder
1 tablespoon lemon juice
1 teaspoon chopped coriander
salt, to taste
pepper, to taste

Steps:

  • Roast the red pepper: Slice it in half and seed it, then place down on a foil lined baking sheet with the outside of the pepper up. Put under a broiler at 500 degrees for 8 minutes or until black charred and blistery.
  • Remove pepper from oven and wrap the foil that lined the baking sheet all around the pepper so that no steam can escape. Let it steam for about 10 minutes (out of the oven), this will help soften it and allow for easier peeling. After 10 minutes remove foil and peel the charred skin off the pepper and slice into strips.
  • While the pepper is broiling, heat oil in a saute pan, and once heated, add the butter. Then dash some garlic powder in the pan and stir.
  • Pound chicken breasts to about 1/2 inch of thickness and rub with salt and pepper.
  • Add chicken to saute pan once butter is melted. Cook for about 5-7 minutes on each side or until internal temperature reaches 165 degrees.
  • After pepper comes out of broiler, leave it on and place bread slices on a baking sheet. Broil until just crispy and a nice light brown color emerges. Then flip the bread, place the manchego cheese on half the slices, and put back under the broiler so the cheese melts and the other side of the bread gets toasty. Each side should only be a minute or two.
  • Make the garlic aioli by whisking all of the ingredients for it in a small bowl.
  • Spread garlic aioli on the non cheesed bread slices.
  • When chicken is cooked through, slice and place on the bread with the cheese. Top with slices of roasted red pepper and cover with other bread slice.

Nutrition Facts : Calories 330.5, Fat 17.4, SaturatedFat 6.4, Cholesterol 61.7, Sodium 622.9, Carbohydrate 23.4, Fiber 2.1, Sugar 2.2, Protein 19.3

CHICKEN AIOLI SANDWICH



Chicken Aioli Sandwich image

Provided by Food Network

Time 1h4m

Yield 4 sandwiches

Number Of Ingredients 19

1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup chopped green onions
1 teaspoon chile flakes
1/2 cup peanut oil
Four 4-ounce chicken breasts
4 focaccia rolls, or other good-quality round crusty sandwich roll
4 slices provolone
Romaine lettuce
2 tomatoes, sliced
1 red onion, sliced
Aioli, recipe follows
1/4 cup chopped basil
2 egg yolks*
Salt
Freshly ground white pepper
1 tablespoon Dijon mustard
2 cups safflower oil
1 tablespoon lemon juice

Steps:

  • Combine the ginger, garlic, green onions, chile flakes, and peanut oil. Add the chicken and toss to coat. Marinate overnight in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.
  • Raise the oven temperature to 450 degrees F.
  • Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place 1 slice of provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
  • Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the Aioli on the top half of the roll and place the roll on top of the sandwich.
  • In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. Add the lemon juice and check the seasoning.

CHICKEN AIOLI SANDWICHES



Chicken Aioli Sandwiches image

An aioli is a French mayonnaise made of garlic and olive oil. A yummy sandwich! The chicken needs to be marinated overnight; the prep time. Please rate and review. :) Courtesy Wolfgang Puck.

Provided by Ashbow

Categories     Lunch/Snacks

Time P1DT25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 19

1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup chopped green onion
1 teaspoon chili flakes
1/2 cup peanut oil
4 (4 ounce) chicken breasts
4 focaccia rolls or 4 other good-quality round crusty sandwich rolls
4 slices provolone cheese
romaine lettuce
2 tomatoes, sliced
1 red onion, sliced
1 tablespoon chopped garlic
1/4 cup chopped basil
2 egg yolks
salt
fresh ground white pepper
1 tablespoon Dijon mustard
2 cups safflower oil
1 tablespoon lemon juice

Steps:

  • Aioli:.
  • In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. Add the lemon juice and check the seasoning.
  • Sandwich:.
  • Combine the ginger, garlic, green onions, chile flakes, and peanut oil. Add the chicken and toss to coat. Marinate overnight in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.
  • Raise the oven temperature to 450 degrees F.
  • Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place 1 slice of provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
  • Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the aioli on the top half of the roll and place the roll on top of the sandwich.

JERK CHICKEN SANDWICHES WITH PEACH AIOLI



Jerk Chicken Sandwiches with Peach Aioli image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 5h5m

Yield 6 servings

Number Of Ingredients 19

1 lime
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons (about 4 sprigs) fresh thyme leaves
1 small white onion, finely chopped
1/4 cup (about 4 or 5) scallions, white and tender green parts only, chopped
1 hot Scotch bonnet pepper (use plastic gloves to handle these, protect your eyes, and avoid breathing in the fumes)
1/2 cup low-sodium soy sauce
6 (6-ounce) boneless chicken breasts
1 to 2 tablespoons Irvine Spices Caribbean Jerk Seasoning
1/4 cup olive oil
1 tablespoon all-purpose flour, if cooking on the grill
1 large ripe fresh peach, peeled, pit removed and sliced, or 1/2 cup drained canned peaches
3/4 cup mayonnaise
1 tablespoon cilantro leaves, finely chopped, plus 6 small sprigs, for garnish
Salt and freshly ground white pepper
6 New England style "lobster" rolls (top-sliced), Kaiser rolls, or crispy crusted round rolls
1/3 cup shredded yellow Cheddar, for garnish

Steps:

  • Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since this lime will be hot coming from the microwave, you will need to set this aside briefly, until it cools just enough to handle. Blend the allspice, nutmeg, cinnamon, thyme, onions, scallions, pepper - together in a blender or food processor to make a pulp. Return to the lime and squeeze the juice into the blender through the feed tube. Reserve lime skins. Add the soy sauce through the feed tube and mix well.
  • Season chicken pieces with jerk seasoning and place them along with the lime skins in a container which you will be able to cover tightly. Pour the marinade over the chicken and rest in the refrigerator overnight (or a minimum of 4 hours). Keep tightly covered and away from other foods, as it will taint them.
  • Preheat oven to 350 degrees F.
  • Transfer the marinated chicken to a roasting pan and pour oil over the chicken. Roast covered for about 25 minutes, removing the cover and increasing the temperature to 400 degrees F for the last 5 to 10 minutes or so. When the chicken is done, the flesh will feel firm and the juices will run clear. You can also use an instant-read thermometer which should register an internal temperature of 170 degrees F.
  • The chicken can also be cooked on the grill. Heat grill to medium-high heat. Wrap chicken in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 15 to 20 minutes.
  • While the chicken is cooking, prepare the aioli. Add peaches, mayonnaise, and cilantro to a food processor and blend until smooth. Season with salt and white pepper, to taste.
  • Assemble sandwiches by placing sauce on roll, then chicken and top with shredded Cheddar and a sprig of cilantro.

SRIRACHA CHICKEN SANDWICH



Sriracha Chicken Sandwich image

Heat up your next sandwich with sriracha chicken. This Sriracha Chicken Sandwich recipe is made with Sriracha aioli, Mozzarella and a beefsteak tomato.

Provided by My Food and Family

Categories     Sauces & Condiments

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 tsp. Sriracha sauce (hot chili sauce)
1 clove garlic, minced
4 lettuce leaves
1 large beefsteak tomato, cut into 8 thin slices
4 sandwich rolls (4 inch), split
4 KRAFT Slim Cut Mozzarella Cheese Slices

Steps:

  • Heat grill to medium heat.
  • Grill chicken 6 to 8 min. on each side or until done (165°F).
  • Meanwhile, mix mayo, Sriracha sauce and garlic until blended. Place lettuce and tomatoes on bottom halves of rolls.
  • Top chicken with cheese; place over tomatoes. Spread mayo mixture onto cut sides of top halves of rolls; place over sandwiches.

Nutrition Facts : Calories 470, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

CHICKEN, WATERCRESS, AND AVOCADO SANDWICH WITH TARRAGON AïOLI



Chicken, Watercress, and Avocado Sandwich with Tarragon Aïoli image

Categories     Sandwich     Chicken     Garlic     Leafy Green     Poultry     Sauté     Dinner     Lunch     Mayonnaise     Lemon     Avocado     Winter     Tarragon     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 cup mayonnaise
4 tablespoons extra-virgin olive oil
1 tablespoon minced fresh tarragon
2 teaspoons white wine vinegar
2 garlic cloves; 1 minced, 1 halved
1 teaspoon fresh lemon juice
4 skinless boneless chicken breast halves
8 center slices country white bread (each about 5x3 inches), toasted
1 bunch watercress, stems trimmed
2 avocados, halved, pitted, peeled, each half thinly sliced but intact

Steps:

  • Whisk mayonnaise, 2 tablespoons oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper.
  • Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2-inch thickness; sprinkle with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3-inch strips. Place chicken in bowl. Mix in 3/4 cup aioli; season with salt and pepper (reserve remaining aioli for another use).
  • Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 of watercress, 1 fanned-out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper; top with remaining toasts, garlic side down.

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From recipenet.org


CHICKEN AIOLI - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Chicken Aioli Sandwich Recipe | Food Network tip www.foodnetwork.com. Spread some of the Aioli on the top half of the roll and place the roll on top of the sandwich. Aioli: In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon ...
From therecipes.info


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