Chicken Aioli Sandwiches Recipes

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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

FRIED CHICKEN SANDWICH WITH SRIRACHA AIOLI AND ASIAN SLAW



Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 39

Two 3-pound whole chickens
Kosher salt
2 ounces heavy cream
2 cloves black garlic
1 egg white
Soy sauce
Yuzu kosho
Canola oil, for frying
4 cups milk
5 eggs
4 cups all-purpose flour seasoned with salt, pepper and lime zest
12 ounces panko, pulsed in food processor
2 ounces Sriracha
1 ounce fish sauce
1 ounce ginger, peeled
1 ounce gochujang
1 ounce sesame oil
1 ounce rice vinegar
1 ounce yuzu kosho
1 ounce yuzu
1 clove garlic, blanched and shocked
6 ounces canola oil
2 carrots, julienned
1 head napa cabbage, julienned
1 bunch scallions, thinly sliced
1 ounce peanuts, toasted and roughly chopped
1 ounce fish sauce
1 ounce ginger, grated
1 ounce soy sauce
1 ounce rice wine vinegar
1 ounce fresh yuzu juice
1 ounce yuzu kosho
4 Yukon gold potatoes
Kosher salt
2 Fresno chiles, sliced
1 bunch cilantro leaves
1 green papaya, sliced
1 ounce toasted sesame oil
4 sesame seed buns

Steps:

  • For the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.
  • Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.
  • Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
  • Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.
  • For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.
  • For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.
  • For the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.
  • Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.

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.

CHICKEN BREAST SANDWICHES WITH CARAMELIZED ONIONS, WATERCRESS, AND PAPRIKA AïOLI



Chicken Breast Sandwiches with Caramelized Onions, Watercress, and Paprika Aïoli image

Categories     Sandwich     Chicken     Onion     Low Cal     High Fiber     Lunch     Spring     Summer     Grill     Grill/Barbecue     Watercress     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6

Number Of Ingredients 12

1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon hot smoked Spanish paprika*
1 garlic clove, pressed
2 tablespoons extra-virgin olive oil plus more for brushing on rolls
2 tablespoons vegetable oil
2 pounds onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
3 (8-ounce) skinless boneless chicken breast halves, cut crosswise in half
6 sourdough sandwich rolls or twelve
1/2-inch-thick slices sourdough bread
3 cups (lightly packed) watercress or arugula
* Sometimes labeled Pimentín Picante or Pimentón de La Vera Picante; available at specialty foods stores and from tienda.com.

Steps:

  • Whisk first 4 ingredients in small bowl. Gradually whisk in 2 tablespoons olive oil. Season with salt and pepper. DO AHEAD Aioli can be made 2 days ahead. Cover prepared aioli and chill.
  • Heat vegetable oil in heavy large skillet over medium-high heat. Add onions, sprinkle with salt, and cook until beginning to brown, stirring often, about 10 minutes. Reduce heat to medium and continue to cook until onions are soft and deep golden brown, stirring often, about 20 minutes longer. Season with salt and pepper. DO AHEAD: Caramelized onions can be made 2 hours ahead. Let stand at room temperature.
  • Prepare barbecue (medium-high heat). Place chicken breasts between 2 sheets of plastic wrap. Pound with mallet to 1/3-inch thickness. Sprinkle with salt and pepper. Grill chicken until cooked through, about 3 minutes per side. Transfer to work surface. Brush cut side of rolls with extra-virgin olive oil. Grill rolls, cut side down, until grill marks appear, about 1 minute. Spread rolls with some of aioli. Assemble sandwiches, dividing chicken, caramelized onions, and watercress among rolls. Serve warm.

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