Sunny's Flame-Grilled Chicken Club Sandwich with Grilled Tomato Mayo
- Level: Easy
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 300
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 29
- Sodium
- 311
- Total: 30 min
- Active: 30 min
Ingredients
Bread and Lettuce:
Olive oil, for brushing
Kosher salt
4 slices white bread
1/2 heart romaine lettuce, halved lengthwise
Tomato Mayo:
Olive oil, for brushing
Kosher salt and freshly ground black pepper
Two 1/2-inch-thick slices sweet onion
1 plum tomato, sliced into 1/2-inch-thick rounds
1 cup plus 1 tablespoon mayonnaise
1 clove garlic, grated
Sandwiches:
4 slices cooked extra-crispy bacon, chopped
8 ounces thinly sliced deli chicken
Chips, for serving
Directions
Special equipment:
a large cast-iron grill pan; a high-speed blender- For the bread and lettuce: Preheat a large cast-iron grill pan over medium heat and brush with olive oil using a heat-resistant brush. Season the grill pan with a pinch of salt. Place the bread slices on the seasoned grill pan and toast on both sides until golden brown, 3 minutes per side. Remove to a cutting board.
- Repeat with the oil and salt, place the lettuce cut-side down on the grill pan and cook until golden brown, 2 to 3 minutes per side. Remove to the cutting board as well.
- For the tomato mayo: On the grill pan, add more oil and salt. Add the onion and tomato slices and cook on both sides until charred and any moisture has evaporated, 2 to 3 minutes per side. Remove and let cool slightly. Add the grilled onion and tomato to a high-speed blender and blend until chopped. Add the mayonnaise, garlic and a few grinds of black pepper. Blend until smooth, scraping down the sides as needed.
- For the sandwiches: Chop the lettuce. Slather the tomato mayo on one side of each toasted slice of bread. On 2 of the slices, divide the bacon, lettuce and deli chicken. Top each sandwich with a slice of the remaining bread, tomato mayo-side down. Slice each sandwich diagonally twice and serve with chips.