GRILLED CHICKEN SANDWICHES WITH ROASTED PEPPER AIOLI
Make and share this Grilled Chicken Sandwiches With Roasted Pepper Aioli recipe from Food.com.
Provided by Burgundy Damsel
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 16
Steps:
- Working with one chicken breast half at a time, place it between 2 sheets of waxed paper and, using a meat pounder, pound to an even thickness of 3/4" thick. Season on both sides with salt and pepper. Place in a nonreactive dish large enough to hold them in a single layer. Add the lemon juice, olive oil and thyme. Turn the breasts over several times to coat. Cover loosely with plastic wrap and let marinate at room temperature for 1 hour or refrigerate overnight.
- To make aioli, preheat a broiler (grill). Set the bell pepper on a baking sheet and place in the broiler about 6inches from the heat source. Broil (grill) turning with tongs, until skin is blistered and charred black on all sides, about 15 minute Enclose the pepper in a paper bag and let cool completely.
- If broiling the chicken, leave the broiler on. If grilling the chicken, prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
- Remove the stem from the pepper and discard. Slit the pepper open, then remove and discard seeds and ribs. Remove the blackened skin with a small knife or your fingers. Coarsely chop the pepper. In a blender or food processor, combine the roasted pepper, egg yolk, garlic, lemon juice, mustard, tomato paste, parsley, salt and pepper. Process until pureed. With the motor running, add the olive oil drop by drop. As the mixture begins to emulsify, add the oil in a slow, steady stream. Continue to process until the aioli is thick and has the consistency of mayonnaise. The aioli can be made a day ahead and stored in an airtight container in the refrigerator.
- By Broiler: Remove chicken breasts from the marinade and arrange in a single layer on a rimmed baking sheet. Broil until lightly browned, 3-5 minutes. Turn and broil until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread on the baking sheet and toast, turning once, until golden, 3-5 minutes total.
- By Grill: Remove chicken breasts from the marinade and place over the hottest part of the fire or directly over the heat elements and grill until lightly browned, 3-5 minute Turn and grill until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread slices on the grill rack and toast, turning once, until golden, about 2 min total.
- Spread the bread slices with aioli. Place the chicken breasts on four of the slices. Put the remaining slices on top. Halve the sandwiches and serve at once.
Nutrition Facts : Calories 7228.4, Fat 97.5, SaturatedFat 20.3, Cholesterol 92.5, Sodium 12200.1, Carbohydrate 1303.3, Fiber 56, Sugar 60.2, Protein 287.1
CHICKEN AIOLI SANDWICH
Provided by Food Network
Time 1h4m
Yield 4 sandwiches
Number Of Ingredients 19
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.
HERB AIOLI
Steps:
- In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.
HERBED CHICKEN AND HOT-PEPPER SANDWICHES
This dish is easy to prepare and travels well -- perfect for everyday meals and autumn picnics. To save time purchase a rotisserie chicken from the deli to make this entire dish in less than 15 minutes. From Country Living. Did not account for the 1 1/2 hours marinating time. :)
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- TO ROAST THE CHICKEN:.
- Place the chicken, lemon juice, olive oil, 2 teaspoons rosemary, salt, and pepper in a shallow dish and refrigerate for 1 1/2 hours.
- Heat oven to 400°F
- Remove chicken from marinade (discard marinade) and roast until cooked through -- about 25 minutes.
- Thinly slice the chicken breasts; set aside.
- TO MAKE THE SANDWICH:.
- Split each of the baguettes horizontally using a serrated knife.
- Stir the mayonnaise and remaining rosemary together and spread on each slice.
- Layer the capocollo, peppers, chicken, and fontina on half of the sliced baguettes.
- Top each sandwich with the remaining slices, cut in half, and serve.
Nutrition Facts : Calories 791.5, Fat 29.4, SaturatedFat 8.2, Cholesterol 51.7, Sodium 1700.6, Carbohydrate 101, Fiber 5.9, Sugar 2.8, Protein 29.6
OUTBACK'S ROASTED GARLIC HERB AIOLI
Make and share this Outback's Roasted Garlic Herb Aioli recipe from Food.com.
Provided by SB61287
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into a mixing bowl. Whisk to combine.
- Place in a small container.
- Refrigerate aioli for a few hours before use to allow flavors to combine.
AIOLI CHICKEN SANDWICHES
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
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
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FRIED CHICKEN SANDWICHES WITH HOT SAUCE AIOLI - FOOD & WINE
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- Marinate the chicken In a large bowl, mix the buttermilk with the lime juice, thyme, garlic, bay leaf and sugar. Season with cayenne, salt and pepper. Stir in the chicken, cover and refrigerate for 6 hours.
- Meanwhile, make the slaw In a large bowl, whisk the buttermilk with the mayonnaise, parsley, ranch powder and lime juice. Toss in the cabbage, kohlrabi and apple. Season with salt and pepper. Refrigerate.
- Make the aioli In a small bowl, whisk the mayonnaise with the 1 tablespoon of hot sauce, the lime zest and juice and the garlic. Season with salt and pepper. Refrigerate for 15 minutes.
- Make the sandwiches Using tongs, transfer the chicken to a baking sheet. In a shallow bowl, whisk the flour with the salt. Dredge the chicken in the flour. Dip the coated chicken back in the marinade, dredge again in the flour, then return to the sheet.
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