Warning: this is not your average chicken sandwich. Molly at Yes to Yolks ups the chicken sandwich game by adding peppered bacon, fresh mozzarella, and lemon aioli for a warm, meaty, and flavorful fall meal. Go ahead and indulge. You know you want to.
- 1 pound thin-sliced chicken breasts
- 2 minced garlic cloves
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- Salt and pepper
- 2 room temperature egg yolks
- 1 grated or pressed garlic clove
- 1 cup canola oil
- Juice of 1 lemon
- Zest of 2 lemons
- 8 cooked strips peppered bacon
- 6 ounces sliced fresh mozzarella cheese
- 2 cups baby arugula
- Balsamic glaze
- Mix the garlic, mustard, vinegar, and olive oil, salt, and pepper.
- Pour over the chicken breasts in a large plastic bag; seal and place in the fridge for at least 4 hours.
- Place chicken on a medium-high heat grill or grill pan and grill for 5-7 minutes each side.
- Remove from grill, tent with foil, and let cool for 10 minutes before slicing.
- Meanwhile, start cooking the bacon. Here’s a refresher on the best way to do it.
- Pulse the egg yolks and grated garlic in a food processor.
- Slowly stream in the oil running the machine the entire time; continue running the machine until the mixture is thick and pale yellow, resembling mayonnaise.
- Squeeze in the lemon juice and season with salt and pepper
- Run the machine to incorporate everything and end by adding the lemon zest.
- Transfer the aioli to an airtight container and keep in the fridge until you are ready to use. It will keep in the fridge for up to two weeks.
Now, make the sandwich.
- Preheat the oven to 300°F and line up the bottom halves of sandwich rolls on baking sheet with tin foil.
- Slather the aioli on the rolls and top with arugula, then the chicken, peppered bacon, and fresh mozzarella cheese slices.
- Drizzle everything with the balsamic glaze and place the top roll half on each assembled sandwich.
- Bake for about 10 minutes or until the cheese is melted and gooey. Slice and serve immediately.
This recipe was adapted from Yes to Yolks.
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