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
FRIED CHICKEN SANDWICH WITH SRIRACHA AIOLI AND ASIAN SLAW
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
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.
CHICKEN AIOLI SANDWICHES
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
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
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
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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FRIED CHICKEN SANDWICHES WITH HOT SAUCE AIOLI RECIPE
From foodandwine.com
Servings 4Total Time 1 hr 30 minsCategory Chicken Sandwiches
- 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.
PAN-SEARED CHICKEN SANDWICH WITH ROASTED GARLIC AIOLI RECIPE
From myrecipes.com
Servings 4Calories 403 per serving
- Remove white papery skin from garlic heads (do not peel or separate the cloves). Coat each head with cooking spray; wrap separately in foil. Bake at 350° for 1 hour; let cool 10 minutes. Separate cloves; carefully snip or cut 1 end of each clove. Squeeze cloves over a small bowl to extract garlic pulp. Discard skins.
- Sprinkle Parmesan cheese over garlic pulp; mash with a fork until blended. Stir in mayonnaise until blended. Cover tightly with plastic wrap pressed onto surface of aioli; chill.
- Place chicken breasts between 2 sheets of heavy-duty plastic wrap or wax paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin (if chicken breasts are very large, cut in half, crosswise). Sprinkle salt and pepper over 1 side of each chicken breast.
- Place a large nonstick skillet over medium-high heat until hot. Coat chicken breasts with cooking spray. Add chicken breasts, seasoned side down; cook 2 minutes on each side or until done. Remove from pan, and keep warm. Coat cut sides of buns with cooking spray; place in skillet, cut sides down, and cook until lightly toasted.
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