GRILLED CHICKEN SANDWICH

 

There are just times when easy meals are needed, and this is one of the sandwiches I go to for those times.  For the most part, it is all fixed on the grill which makes it even easier.  The garlicky mayonnaise and the peppery arugula add that extra-special kick to take it from ordinary to extraordinary.

Makes 8 sandwiches.

Aioli:
1 cup mayonnaise
1 garlic clove, minced
Combine the mayonnaise and the garlic to make the aioli.  Reserve.

Sandwich:
3 pounds chicken, boneless, skinless
3 teaspoons salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
3 tablespoons olive oil
16 slices sourdough bread
16 slices pancetta, sliced 1/8-inch thick
1 bunch arugula, trimmed, washed and dried
tomatoes, thinly sliced (optional)

Pound the chicken breasts to an even thickness.  Season generously with salt and pepper, and brush with 3 tablespoons of the olive oil.

Preheat the grill on the highest setting.  These can be prepared indoors with a grill pan if you prefer.

Lightly brush the slices of bread with the remaining olive oil.  Grill over moderate heat until golden and crispy on the outside, but soft on the inside.  Reserve.

Grill the chicken breasts until cooked through, about 5-6 minutes on each side.  While the chicken is cooking, grill the pancetta until crispy.

Spread 1 tablespoon of the aioli on each side of the grilled bread.  Place a few leaves of arugula, 2 slices of crispy pancetta, a slice of tomato (optional) and the chicken breast on one side of the bread.  Top with the other half of bread and slice diagonally.

I usually serve this with a side salad, fresh fruit, or tomato-basil soup.  It doesn’t require anything else, however.  Optionally, I will add roasted red bell pepper or red pimento peppers.  Basil pesto is also good in place of or along with the aioli.

The original recipe came from Gourmet Meals in Minutes.

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