Chicken Sandwiches With Lemon Mayonnaise Recipes

CHICKEN CUTLET SANDWICH WITH HERB MAYONNAISE

Steps:

• Heat the grill or a grill pan over medium-high heat. Remove the skin from the chicken and remove the bones. Slice the breast diagonally across to make 4 thin pieces. Pound the chicken lightly between 2 pieces of plastic wrap. Season the cutlets with salt and pepper, to taste, and brush them with a little oil. Grill the cutlets until cooked through, about 4 to 5 minutes per side. Remove from the pan and let cool.
• Put the mayonnaise into a bowl along with the mustard, lemon zest, parsley, and fennel fronds and whisk to combine. Check the seasoning and add salt, and pepper, to taste. Cut the baguette in half lengthwise. Spread the herb mayonnaise on the bottom half. Top with the chicken, onions, and lettuce. Spread the remaining mayonnaise on the other half and put it on top. Cut the sandwich into 4 pieces and wrap well in waxed paper or plastic wrap.

DILLY CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness; set aside. In a large skillet, saute garlic and 1/4 teaspoon dill in 3 tablespoons butter for 1 minute. Add chicken; cook over medium heat until juices run clear, 3-4 minutes on each side. Remove and keep warm. , Spread both sides of bread with remaining butter. In a large skillet or griddle, grill bread on both sides until golden brown. , Meanwhile in a small bowl, combine the cream cheese, lemon juice and remaining 1/2 teaspoon dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread.

CHICKEN SANDWICHES WITH LEMON MAYONNAISE

Steps:

• Lemon-Caper Mayonnaise: Mix mayonnaise, lemon juice, zest, and capers in a small cup or bowl and set aside.
• Sandwich: Split rolls in half. On the bottom half of each roll, spread the lemon caper mayonnaise.
• Add the cucumber slices, baby lettuce, tomatoes, shredded chicken, slivered onion and grated carrot. Season with salt and pepper and top with the last two slices of rolls spread with Dijon mustard.

SHREDDED CHICKEN SANDWICHES WITH PESTO MAYONNAISE

Steps:

• Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.
• Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.
• While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.
• Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.
• Serve with pesto mayonnaise and sliced tomatoes.

NO-MAYO CHICKEN SALAD SANDWICHES

Steps:

• Whisk together olive oil, red wine vinegar, Dijon mustard, hot honey, salt, and pepper in a small bowl until well combined; set aside.
• Add chicken, bread cubes, tomatoes, onion, celery, cilantro, and olives to a large bowl; mix well. Drizzle dressing over the chicken mixture, and stir until well combined. Taste and adjust seasonings, if necessary.
• Slice croissants in half, fill with chicken salad, and serve.

CHICKEN SANDWICH WITH LEMON BASIL MAYO

Steps:

• In a food processor, combine the basil, mayonnaise, lemon juice and salt. Puree.
• Dredge the chicken in the flour. Sauté in the oil until cooked through.
• Serve on rolls with lettuce and tomato.

FRIED CHICKEN SANDWICH WITH SPICY MAYONNAISE

Steps:

• Pour the kefir, or buttermilk, or yogurt into a small dish and stir in the ½ teaspoon of hot smoked paprika, ½ teaspoon of salt, lemon juice, Dijon mustard, and maple syrup. Peel the garlic and mince or grate it in, too. Give a good stir, then add the chicken thigh and turn it in the marinade to make sure it's well coated. Cover the dish, then leave for at least 4 hours or up to 2 days in the fridge. (If you simply cannot wait that long, leave the chicken in its marinade out on the kitchen countertop for 20-40 minutes.)
• Take the chicken, in its marinade, out of the fridge in good time to get to room temperature before you start to cook it.
• Mix the flour with the remaining ¼ teaspoon each of hot smoked paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don't try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry.
• Mix the garlic mayonnaise with the Chili Crisp oil and honey, and spread both pieces of a split burger bun (or a couple of slices of bread) with it. Put a plate lined with paper towels by (but not dangerously near) the stove, if you want to get rid of any excess fat once the chicken's cooked.
• Pour enough oil into your chosen pan to come about 1½ inches up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you want to be precise, and have a food thermometer, then you want the fat to be at 375ºF when the chicken goes in (and about 350ºF as it cooks).
• Using tongs, gently lower the chicken thigh into the hot oil, and cook for 3-4 minutes on each side, by which time the coating should be deep gold and very crisp and the chicken completely cooked through. Remove to the waiting paper-lined plate, remembering to take the pan of oil off the heat, and leave to stand for a couple of minutes while you shred some iceberg lettuce and get out your pickles. Put a handful of shredded lettuce on top of the mayo on the bottom slice, top with the fried chicken, add kimchi, pink-pickled onions and any other pickles you want. Scatter with a bit more lettuce and squidge on the top of the bun or second slice of bread. Go in cautiously: I have more than once burned my mouth.