Chicken Aioli Sandwich

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This sandwich was absolutely delicious! In regards to the comment below, I had difficulty creating the aioli the first time around & ended up with oil soup as well. If you beat the eggs at high-speed before pouring the oil in VERY slowly, constantly beating at high-speed (7 or 8, the aioli will come out creamy and delicious---the amount of oil in the recipe is correct. Photos of sandwich & preparation suggestions on my blog: http://sweetcarolinescooking.wordpress.com/2010/10/14/the-superior-sandwich-chicken-aioli-sandwich/

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i tryed this sandwich and loved it

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Have made this twice, loved it both times! I would definitely cut back on the volume of safflower oil in the aioli. I used about 1/4 cup instead of 2 cups and it came out to a creamy paste with great flavor instead of almost pure oil. Highly recommended!

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I made these sandwiches for my family, and it was a major hit. The aioli is delicious and simple to prepare. The chicken breasts came out tender, juicy, and delicious! Great recipe!

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While I didn't marinade the chicken as directed (didn't have the time and I halved the aioli recipe, this dish was still excellent - the aioli especially! My husband raved over the sandwiches and the aioli makes a nice spread on burgers as well.

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I haven't actually tried making the recipe but have had this sandwich at one of Wolfgang's resturant's and it is excellent.