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Grilled Chicken Sandwiches with Sriracha Aioli
Serves 4 |
Like the classic, only tastier!
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Ingredients:
| 2 boneless skinless chicken breast, cut in half lengthwise |
| 1 packet dry Italian dressing, 1.5 oz |
| 3 tablespoons lemon juice |
| 1/2 cup olive oil |
| 8 slices bacon |
| 4 slices provolone cheese |
| Sriracha aioli, to taste |
| 4 fresh ciabatta rolls, lightly toasted |
| Baby spinach, for topping |
| 2 avocados, sliced |
| 2 tomatoes, sliced |
Directions:
- Tenderize chicken breasts with a mallet. Place the chicken into a resealable container.
- Combine the Italian dressing, lemon juice and olive oil in a bowl. Pour over the chicken. Seal shit and toss to coat. Place the container into the refrigerator and let sit for 1 hour.
- Cook the bacon until just crispy. Remove the bacon from the pan and place on a paper towel lined plate.
- Remove the chicken from the marinade, discard the marinade. Bring the grill or grill pan to medium heat. Once hot, place the chicken on the grill and cook for 5 minutes per side.
- Top all four pieces of chicken with provolone cheese. Remove from the grill once the cheese has melted.
- Spread the Sriracha aioli on the toasted ciabatta rolls.
- Place the chicken on the bottoms of each roll and place the bacon on top of the chicken. Arrange an even amount of the baby spinach, avocado and tomato on top of the bacon.
- Place the top bun on the avocado to complete the sandwich and enjoy!
| Main Ingredient: | Chicken Breast |
| Cooking Method: | Grill |
| Course: | Dinner, lunch |
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