Grilled Chicken Sandwiches With Roasted Pepper Aioli Recipes

ROLLED CHICKEN SANDWICH WITH ARUGULA AND PARSLEY AIOLI

Steps:

• For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.
• For the Sandwich: Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.

GRILLED CHICKEN SANDWICHES WITH ROASTED PEPPER AIOLI

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.

CHICKEN AIOLI SANDWICH

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.

ROASTED RED PEPPER AIOLI

Steps:

• Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

GRILLED PINEAPPLE CHICKEN SANDWICHES

Steps:

• Grill or broil the chicken breasts and pineapple slices, brushing occasionally with honey mustard. Cook the chicken breasts until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve the chicken on sandwich rolls, topped with pineapple slices and red bell pepper rings.

ROASTED PEPPER CHICKEN SANDWICHES

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a large nonstick skillet coated with cooking spray, cook and stir onion and sugar over medium heat until tender. Add garlic and seasonings; cook for 1 minute. Stir in roasted peppers and vinegar; cook 2 minutes longer. Remove from the heat; keep warm., Drain chicken if necessary, discarding any excess marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Cut into 1/2-in. strips., Cut focaccia in half lengthwise; spread mayonnaise over cut side of bread bottom. Layer with cheese, chicken strips and pepper mixture. Replace bread top; lightly press down. Grill, covered, for 2-3 minutes or until cheese is melted. Cut into four sandwiches.

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

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.