Recipe courtesy of BrainWash

Brainwash Flat-Iron Chicken Sandwich

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  • Level: Intermediate
  • Total: 9 hr 30 min
  • Prep: 1 hr
  • Inactive: 8 hr
  • Cook: 30 min
  • Yield: 4 sandwiches
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4 chicken breasts, trimmed of fat

4 cups Chicken Marinade, recipe follows

4 tablespoons Walnut Pesto, recipe follows

4 fresh panini rolls, sliced

8 tablespoons Chipotle Aioli, recipe follows

4 slices tomato

8 slices Monterey Jack Cheese

4 tablespoons Three-Onion Marmalade, recipe follows

Chicken Marinade:

2 jalapeno peppers

2 limes, juiced

1/8 cup chopped Italian parsley leaves

1 1/2 tablespoons minced garlic

1 cup olive oil

Walnut Pesto:

1/4 cup walnuts

1/4 cup packed fresh basil leaves

1/4 teaspoon minced garlic

1 1/2 tablespoons Parmesan

1/8 teaspoon kosher salt

1/4 cup olive oil

Preheat oven to 350 degrees F.

Chipotle Aioli:

1/2 cup good-quality mayonnaise

1/4 teaspoon crushed garlic

1 tablespoon chipotle puree, see Cook's Note*

Three-Onion Marmalade:

1 tablespoon olive oil

1 teaspoon minced garlic

1/4 yellow onion, julienned

1/4 red onion, julienned

1/2 tablespoon chopped jalapeno pepper

1 tablespoon brown sugar

1 1/2 tablespoons balsamic vinegar

2 green onions, thinly sliced


  1. Marinate chicken overnight in the refrigerator in the Chicken Marinade.
  2. Prepare a grill for cooking or heat a saute pan over medium heat. Grill or saute chicken breasts over medium heat until cooked through.
  3. While chicken is cooking, spread 1 tablespoon Walnut Pesto on each of 4 slices of the panini rolls and 2 tablespoons Chipotle Aioli on each of the other 4 slices.
  4. Remove chicken from grill and build each sandwich by placing a chicken breast on top of the bread with Walnut Pesto, then a tomato slice and 2 pieces of cheese, 1 tablespoon Three-Onion Marmalade, and topped with the bread with Chipotle Aioli.

Chicken Marinade:

  1. Place all ingredients in a food processor or blender and combine on high for 2 minutes or until smooth. Transfer to a 13 by 9-inch non-reactive baking dish or other flat container. Add chicken breasts to dish, cover, and marinate in the refrigerator overnight.

Walnut Pesto:

  1. Spread walnuts on a small sheet pan and toast in the oven for 5 to 7 minutes. Place all ingredients, except oil, in a blender and process until smooth. Slowly add the oil and continue to puree for 1 minute. Set aside.

Chipotle Aioli:

  1. Mix mayonnaise, garlic, and chipotle puree in a small bowl until well combined. Set aside. Refrigerate if not using immediately.

Three-Onion Marmalade:

  1. In a large skillet, heat the oil over a medium-high flame and lightly brown the garlic, about 1 to 2 minutes. Add the yellow and red onions and cook until wilted. Add the pepper, sugar, and vinegar, lower the heat to medium, and cook until the onions are translucent, about 5 minutes. Add the green onions and cook for 2 minutes. Remove from the heat and set aside.

Cook’s Note

*Chipotle puree can be found in small cans, sold as "chipotle peppers in adobo sauce" at major supermakets.

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