Jerk Chicken Sandwiches With Peach Aioli Food

SPICED AIOLI

Steps:

• Puree the mayonnaise, roasted garlic, chives, parsley, hot sauce, vinegar, salt and pepper in a food processor.

ROASTED JERK CHICKEN WITH GARDEN CHIMICHURRI

Steps:

• Rub the chicken with the thyme, shallots and 2 tablespoons of the Jerk Spice Rub and refrigerate overnight in a baking dish.
• Preheat the oven to 350 degrees F.
• Combine 2 tablespoons grapeseed oil and 2 tablespoons of the Jerk Spice Rub in a small bowl to make a wet sauce.
• Heat 2 tablespoons grapeseed oil in a skillet over medium-high heat. Add the chicken and sear to brown on all sides, 4 to 5 minutes. Remove from the heat and coat with the jerk wet sauce. Transfer to the oven and roast until the internal temperature is 165 degrees F.
• Cook the quinoa according to the package directions.
• Heat 1 tablespoon grapeseed oil in a second skillet over medium-high heat. Add the cauliflower and cook, without stirring, for 2 minutes. Then add the cherry tomatoes and toss in the heat. Season with salt and pepper, then the rosemary and tarragon.
• Remove from the heat and splash with 1 tablespoon water to steam. Add the remaining 1 tablespoon grapeseed oil to make sauce.
• Put the steamed quinoa and Garden Chimichurri on a plate. Add the chicken.
• Transfer the cauliflower mixture to the skillet with the chicken drippings. Cook over high heat until thickened.
• Pour the vegetables over the chicken before serving.
• Combine the coriander, ginger, brown sugar, cayenne, garlic powder, onion powder, salt, pepper, thyme, allspice, cinnamon and cloves in a small bowl.
• Combine the cilantro, mint, parsley, vinegar, olive oil, shallot, garlic, red pepper flakes and salt and pepper to taste in a small bowl and refrigerate overnight.

LEMON PEPPER PORK LOIN SANDWICHES WITH PEACH AIOLI

Steps:

• Early in the day prepare the pork loin and marinade. Rinse pork loin to remove any unwanted smells and pat dry with paper toweling. Remove pork to a nonreactive container. Place the limes and lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Blend the garlic cloves and the garlic pepper seasoning in a blender, then while the blender is still running, squeeze the juice of the limes and lemons through the feed tube to make a paste. With the blender still running, add the oil in a thin stream. Rub the paste into the pork, cover and leave refrigerated for 2 hours.
• Preheat oven to 350 degrees F. In a large saute pan with an oven safe handle, heat the oil and sear the pork loin on all sides. Roast covered in oven until fork tender, at least 45 minutes. Transfer pork to a utility platter and let rest in a warm place before slicing.
• The pork can also be cooked on the grill. Heat grill to medium-high heat. Wrap pork 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 1 hour 45 minutes to 2 hours. Let pork rest before slicing.
• While the pork 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.
• Lay slices of pork loin on rolls and spoon peach aioli over. Garnish with cilantro sprigs.

AIOLI CHICKEN SANDWICHES

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.

GRILLED CHICKEN SANDWICHES WITH BASIL AIOLI

Steps:

• Combine Light Mayonnaise, basil, lemon juice and garlic in small bowl; set aside.
• Grill or broil chicken, turning once, 4 minutes or until chicken is thoroughly cooked.
• Evenly spray cut-side of rolls with I Can't Believe It's Not Butter! Spray Original and grill, pressing gently to sear, 1 minute or until rolls are toasted. Evenly spread rolls with basil mixture, then top with chicken, tomato, onion and lettuce.
• Nutrition Information per serving: Calories 410, Calories From Fat 70, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 65mg, Sodium 600mg, Total Carbohydrate 52g, Sugars 10g, Dietary Fiber 8g, Protein 35g, Vitamin A 8%, Vitamin C 10%, Calcium 10%, Iron 20%.