Chicken Aioli Sandwich
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
43
Spice
56
Sweetness
43
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Ginger (minced)1 tbsp
Garlic (chopped)1 cup
Green Onion (chopped)1 cup
Peanut Oil1 cup
Basil (chopped)1
Salt1 tbsp
Dijon Mustard2 cups
Safflower Oil1 tbsp
Lemon JuiceDirections:
1
Combine the ginger, garlic, green onions, chile flakes, and peanut oil
2
Add the chicken and toss to coat
3
Marinate overnight in the refrigerator
4
Preheat the oven to 350 degrees F
5
Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet
6
Roast the chicken for 15 to 20 minutes, or until cooked through
7
Cut the chicken crosswise into very thin slices
8
Raise the oven temperature to 450 degrees F
9
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
10
Place 1 slice of provolone on the bottom half of each roll
11
Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes
12
Place 1/4 of the chicken on top of the melted cheese
13
Top with romaine lettuce, tomato, and red onions
14
Spread some of the aioli on the top half of the roll and place the roll on top of the sandwich
15
In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine
16
With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified
17
Add the lemon juice and check the seasoning
18
*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
19
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