Herbed Chicken Sandwiches With Roasted Pepper Aioli Recipes

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GRILLED CHICKEN SANDWICHES WITH ROASTED PEPPER AIOLI



Grilled Chicken Sandwiches With Roasted Pepper Aioli image

Make and share this Grilled Chicken Sandwiches With Roasted Pepper Aioli recipe from Food.com.

Provided by Burgundy Damsel

Categories     Lunch/Snacks

Time 40m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 16

4 chicken breast halves, skinless, boneless and split, about 6 oz each
salt & pepper
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh thyme
1 small red bell pepper
1 large egg yolk
2 garlic cloves, minced
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon tomato paste
2 tablespoons fresh parsley, flat leaf, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup extra virgin olive oil
8 thick slices country bread

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.

Nutrition Facts : Calories 7228.4, Fat 97.5, SaturatedFat 20.3, Cholesterol 92.5, Sodium 12200.1, Carbohydrate 1303.3, Fiber 56, Sugar 60.2, Protein 287.1

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

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.

OUTBACK'S ROASTED GARLIC HERB AIOLI



Outback's Roasted Garlic Herb Aioli image

Make and share this Outback's Roasted Garlic Herb Aioli recipe from Food.com.

Provided by SB61287

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
3 tablespoons roasted garlic
black pepper, To Taste
kosher salt, To Taste
2 teaspoons thyme (Fresh Chopped)
2 teaspoons rosemary (Fresh Chopped)

Steps:

  • Place all ingredients into a mixing bowl. Whisk to combine.
  • Place in a small container.
  • Refrigerate aioli for a few hours before use to allow flavors to combine.

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