Chicken Aioli Sandwich

Recipe courtesy Wolfgang Puck, 2002

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Rated 5 stars out of 5
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  • Read 6 Reviews
Total Time:
1 hr 4 min
Prep
15 min
Inactive
24 min
Cook
25 min
Yield:
4 sandwiches
Level:
Easy
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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

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.

Aioli:

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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Newest Ratings and Reviews

Read all 6 reviews

  • on November 01, 2010

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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/

    people found this review Helpful.
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  • on February 18, 2007

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    i tryed this sandwich and loved it

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  • on April 22, 2006

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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!

    people found this review Helpful.
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