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SANDWICH - CHICKEN - Chicken Aioli Sandwich
Nb persons: 0
Yield: 4 sandwiches
Preparation time:
Total time:
Source:
Chicken Aioli Sandwich Recipe courtesy Wolfgang Puck, 2002 Ingredients | |
1 tablespoon | minced ginger |
1 tablespoon | minced garlic |
1/4 cup | chopped green onions |
1 teaspoon | chile flakes |
1/2 cup | peanut oil |
4 (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 Aioli: | |
1 tablespoon | chopped garlic |
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 |
Directions
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. *RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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