CHICKEN AIOLI SANDWICH
Provided by Food Network
Time 1h4m
Yield 4 sandwiches
Number Of Ingredients 19
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.
CHICKEN AVOCADO AND BACON SANDWICH
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic. Flip the chicken, then sprinkle with the remaining salt, pepper and garlic. Spoon the oil over the chicken and rub to fully coat. Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
- Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes. The bacon should be almost fully cooked.
- Chill the chicken until fully cooled.
- Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
- Halve the ciabatta horizontally, then set it up open-face to build the sandwiches. Spread half of the ranch dressing onto the bottom piece of ciabatta. Stack the sliced chicken over the ranch, creating two or three layers. Cover the chicken with the sliced Cheddar and then top with the bacon.
- Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
- Coat the top piece of ciabatta with the remaining ranch dressing. Top the bacon with the avocado, and then finish the sandwich with the top piece of bread. Cut into 4 pieces to serve.
CHICKEN, WATERCRESS, AND AVOCADO SANDWICH WITH TARRAGON AïOLI
Categories Sandwich Chicken Garlic Leafy Green Poultry Sauté Dinner Lunch Mayonnaise Lemon Avocado Winter Tarragon Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, 2 tablespoons oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper.
- Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2-inch thickness; sprinkle with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3-inch strips. Place chicken in bowl. Mix in 3/4 cup aioli; season with salt and pepper (reserve remaining aioli for another use).
- Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 of watercress, 1 fanned-out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper; top with remaining toasts, garlic side down.
CHEF JOHN'S TARRAGON AIOLI
The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
- Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 128.3 mg, Sugar 0.2 g
CHICKEN, WATERCRESS, AND AVOCADO SANDWHICH WITH TARAGON AIOLI
Steps:
- Whisk mayonnaise, 2 TBL oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper. Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2 inch thickness; sprinkle with salt and pepper. Heat remaining 2 TBL oil in heavy large skillet over medium-high heat. Add chicken;saute until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3 inch strips. Place chicken in bowl. Mix in 3/4 cup aioli;season with salt and pepper (reserve remaining aioli for another use). Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 watercress, 1 fanned out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper;top with remaining toasts, garlic side down.
CHICKEN, WATERCRESS, AND AVOCADO SANDWICH WITH TARRAGON AIOLI
Steps:
- Whisk mayonnaise, 2 TBL oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper. Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2 inch thickness;sprinkle with salt and pepper. Heat remaining 2 TBL oil in heavy large skillet over medium-high heat. Add chicken;saute until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3-inch strips. Place chicken in bowl. Mix in 3/4 cup aioli; season with salt and pepper (reserve remaining aioli for another use). Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 of watercress, 1 fanned-out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper; top with remaining toasts, garlic side down.
WATERCRESS, AVOCADO, AND MANGO SALAD
Serve this light and refreshing salad recipe from chef Emeril Lagasse with his Soft-Shell Crabs for an unforgettable meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Place grapefruit juice in a small non-reactive saucepan; simmer until reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; set aside to cool.
- In a medium bowl, whisk together cooled grapefruit juice, honey, shallot, mustard, and garlic. Slowly whisk in olive oil until an emulsion is formed. Stir in basil and season vinaigrette with salt and pepper.
- Place watercress in a large bowl along with mango and 1/4 cup vinaigrette; season with salt and pepper and toss to combine. Top with avocado slices and drizzle with more vinaigrette, if desired.
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