Grilled Chicken Sandwiches with Spicy Aioli Mayonnaise

Grilled Chicken Sandwiches with Spicy Aioli Mayonnaise

recipe and image from Favorite Family Recipes

INGREDIENTS:

4 boneless, skinless chicken breasts

chicken marinade (see below)

8 slices bacon

4 slices provolone

4 fresh ciabatta rolls, lightly toasted

spicy aioli mayonnaise (see below) 

fresh baby spinach

2 tomatoes, sliced

2 avocados, sliced

purple onion, sliced (we added this)

Chicken Marinade:

1 package Italian dressing

1/2 cup olive oil

juice of 1 lemon

Spicy Aioli Mayonnaise: 

1 cup mayonnaise

2 cloves garlic, crushed

1/2 tsp lemon juice

1 tsp paprika

1 tsp dijon mustard

1 1/2 TBS sriracha sauce

DIRECTIONS:

1. Pound chicken breasts flat and place in plastic Ziploc bag.

2. Combine marinade ingredients and add to chicken. Seal bag and marinade in fridge for at least an hour.

3. In the meantime, pan-fry bacon.

4. Remove chicken from marinade (discard marinade) and grill over medium heat until cooked through.

5. Top chicken with cheese and remove once cheese is melted.

6. Combine Spicy Aioli Mayonnaise ingredients and spread over toasted ciabatta rolls. 

7. Add chicken, bacon, and remaining ingredients to each roll.

8. Serve hot and enjoy!!

*I bought some big kaiser rolls for a different dinner but ended up not being able to make it so I was on the hunt for a yummy grilled chicken recipe to use the rolls for. I found this one on Pinterest and they were absolutely delicious! It tasted like a sandwich I would order at a restaurant. They were so easy too! I loved the grilled chicken and cheese and avocado, yum! The mayo was delicious too!

*They would be even better on ciabatta rolls. I didn't have Italian dressing so I sprinkled the chicken breasts with Italian seasoning and then used the olive oil and lemon. I only made three sandwiches so I only made 1/4 cup mayo and it was enough. 

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Chicken Parmesan Sliders

Chicken Parmesan Sliders
from: Dinners for a Year and Beyond


INGREDIENTS:
4 chicken breasts, boneless and skinless
2 cups panko
3 eggs, beaten
1 cup flour
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper
about 1/4 cup olive oil

marinara sauce (make your own or use store bought)
1 cup shredded mozzarella cheese
16 mini buns



DIRECTIONS:
To make chicken:


1. Place chicken on a cutting board and slice lengthwise into 2 thin cutlets.  Slice each cutlet into 2 smaller pieces. 
2. Place a cooling rack over a baking sheet and set aside.
3. In three separate shallow dishes place (1) panko, (2) eggs, and (3) flour, Parmesan cheese, basil, oregano, and a 1/2 teaspoon salt and 1/4 teaspoon pepper.  
4. In a large saute pan over medium high heat, add the olive oil.  
5. Dredge the chicken pieces first in the flour mixture then the eggs and finally the panko.  
6. Pan fry the chicken for about 2 - 3 minutes per side or until lightly browned and the chicken is cooked through. 
7. Remove to cooling rack and sprinkle lightly with salt.  Continue frying chicken in batches until all have been cooked.

To assemble the sliders, leave chicken on the baking rack on top of the baking sheet and top each piece with about 2 tablespoons each of the marinara sauce and mozzarella cheese.  Bake in oven until cheese is melted; about 3 - 5 minutes.  Remove chicken from oven and place in buns.  


I don't remember what slider recipe I used but I didn't love it. Next time I will try this one!
*I cut this in half only using 2 chicken breasts, making 8 sliders. This was a fun, delicious dinner!! I served the sliders with chips and a big salad.

Teriyaki Chicken Salad Sandwiches

Teriyaki Chicken Salad Sandwiches
from Our Best Bites

INGREDIENTS:
2 chicken breasts
Kikkoman Teriyaki Baste and Glaze
2 stalks celery, finely chopped
1/3 C sliced green onions, chopped
1/4 c. sliced almonds, toasted
1 mango, cut into small cubes (or 1 small can of Mandarin oranges, drained)
1 small can pineapple tidbits OR roughly-chopped chunks
1/3-1/2 c. light mayonnaise
Salt and pepper to taste
Croissants or pitas
Lettuce leaves

DIRECTIONS:
1. Marinate chicken for at least 4 hours. Grill.
2. While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid.
3. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. 4. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 cup and go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. The thickness of the Kikkoman Baste and Glaze (or the homemade recipe) is important because it helps keep the dressing from becoming too runny. You want to add some of the yummy Teriyaki flavor, but you also don’t want it to be overwhelming. Refrigerate for several hours.
5. Right before serving, add mango, pineapple, and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki–if you need it, go for it! Serve on a lettuce leaf in a croissant or a pita.

Sloppy Joes

Sloppy Joes
from Rachael Ray

INGREDIENTS:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered

DIRECTIONS:
1. Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up.
2. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine.
3. When the meat has browned, add onion and red peppers to the skillet.
4. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.
5. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
6. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

*I had my mom's sloppy joe recipe but I was looking for something new. This sloppy joe mix from RR had wonderful flavor! We served the sandwiches with Fritos, green salad, and watermelon.

Lemon Grilled Chicken Sandwiches

Lemon Grilled Chicken Sandwiches
from My Kitchen Cafe

INGREDIENTS:
1/2 cup olive oil
2 garlic cloves, finely minced
1/2 tablespoon dried basil (or 2 tablespoons fresh basil, finely chopped)
1/2 teaspoon dried oregano
2 teaspoons grated zest plus 1 tablespoon juice from one lemon
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
3 tablespoons mayonnaise
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts about 1 1/2 pounds
6 6-inch sub rolls, slit partially open lengthwise

DIRECTIONS:
1. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in a large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauce can be refrigerated, covered for 2 days.
2. Prick chicken breasts all over with fork, cut into 1 1/4 inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.
3. Remove chicken from marinade and thread onto skewers, about 5 pieces per skewer. Grill chicken until browned and cooked through, 10 to 15 minutes, turning once or twice. You can use an outdoor grill (either gas or charcoal), your oven broiler or an indoor grill pan to do the job. Transfer the chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture.

The grilled chicken and the herb mayonnaise were a great combination. We really enjoyed these sandwiches.

French Dips

I can't believe I haven't posted these either! I love french dip sandwiches, yum!

French Dips

INGREDIENTS:
1.5-2 lb roast (I usually buy a 3 lb roast and split it in half to use two different times)
olive oil
salt and pepper
1 ounce package dry onion soup mix
2 c. water
1 beef bouillon cube
4 large buns
sliced provolone cheese

DIRECTIONS:
1. Heat oil in a pan over medium heat and salt and pepper roast.
2. When hot, place roast in pan and brown all sides.
3. Place roast in crock-pot and sprinkle with onions soup mix.
4. Pour water over roast. Place beef bouillon cube in the crock pot as well.
5. Cook on high for 6-8 hours or on high for 4-5.
6. After the meat is done cooking, shred with two forks.
7. Cut buns in half, place on cookie sheet, top buns with roast and slice of cheese. Broil for a few minutes- just until cheese is melted and buns are a little golden brown.
8. Serve sandwiches with juices from crock-pot for dipping.

Southwest Chipotle Burgers

Southwest Chipotle Burgers
from Our Best Bites

INGREDIENTS:
Burgers:
1 1/2 lb ground chuck or ground sirloin
1-1/2 chipotle peppers canned in adobo sauce
1 1/2 T adobo sauce (from the chipotle chili can)
1/4 C grated onion
1 t garlic powder
1/2 t cumin
1 1/2 t kosher salt
1/4 t pepper

Chipotle-lime Mayo:
1/2 C Mayo
2 t lime juice
1 1/2 t adobo sauce (from the canned chipotle chilis)
2T chopped fresh cilantro

4-6 good quality buns
1 tomato
1-2 avocado
lettuce
purple onion
optional: jack, cotija, or queso fresco cheese (I just used provolone because that is what I had)

DIRECTIONS:
1. Start by making the sauce. Place mayo, adobo sauce, lime juice and cilantro in a small bowl. Mix and refrigerate until ready to eat.
2. Now place the beef in a bowl and gently crumble with your fingers. Add the chipotle peppers, adobo sauce, grated onion, garlic powder, cumin, kosher salt, and pepper. Use your hands to gently mix things together. If you go crazy and over-work ground beef it gets a yucky texture. Just mix it enough to distribute the ingredients.
3. Divide into 4 patties (or 6 little ones) and place on a preheated grill, indoor grill pan, or skillet.
4. If you want to top with cheese, do so in the last few minutes of grilling. I'd use jack (not pepperjack), cotija, or even some queso fresco.
5. While the burgers are cooking, toast buns and spread chipotle-lime sauce generously on each side of each bun.
6. When the burgers are done to your liking let them stand for 5 minutes off the grill/pan and then pop onto your prepared buns. Top with tomato slices, avocado slices, onion, and a crisp piece of lettuce.

Joe is a major lover of the hamburger. While he likes to try all different types of burgers I am a simple, American burger girl. So, while this burger was spicy and different, it was very tasty! Joe thoroughly enjoyed it!

Stromboli

Stromboli
from The Sister's Cafe

INGREDIENTS:

1 Rhodes bread dough

1/4 lb ham, sliced

1/4 lb hard salami

1/4 lb provolone

mozzarella cheese

1/2 tsp dried basil, divided

1/2 tsp dried oregano, divided

melted butter or olive oil

cornmeal

DIRECTIONS:
1. Set out bread dough to thaw.
2. Once thawed, spread the dough out on a cookie sheet.
3. Layer the ham and then the salami along the middle of the dough going lengthwise. Sprinkle with 1/4 tsp each of basil and oregano then layer on cheeses. Sprinkle with remaining basil and oregano.
6. Wet edges of the dough and fold over the long edges and roll up the ends. Brush olive oil over dough and sprinkle lightly with corn meal. Carefully flip stromboli over and repeat on other side.
8. Bake at 375 degrees for 20-22 minutes.
Serve with hot spaghetti sauce for dipping.

Grilled Turkey Sandwiches

Grilled Turkey Sandwiches

INGREDIENTS:
sour dough bread
mayo, mustard
sliced turkey
provolone cheese
tomato
lettuce
bacon

DIRECTIONS:
1. Place cheese on turkey slices and grill until melted and a little brown.
2. Spread butter on one side of both slices of bread and grill.
3. Place grilled turkey and cheese on bread.
4. Add toppings and second piece of bread.

Red Robin Teriyaki Chicken Burger

I love this burger from Red Robin and thought I would try to recreate it at home. It tasted a lot like the real thing and was so easy to make!

Red Robin Teriyaki Chicken Burger

INGREDIENTS:
chicken breasts (however many sandwiches you want to make)
Teriyaki sauce
sliced pineapple rings
Swiss cheese slices
tomato
lettuce
mayo
buns

DIRECTIONS:
1. Marinade the chicken breasts in Teriyaki sauce for a few hours.
2. Grill the chicken and pineapple. (I actually just used the George Foreman)
3. Cut up the tomato and lettuce.
4. After the chicken and pineapple are grilled, set on a pan. Layer chicken, pineapple rings, and Swiss cheese. Broil in oven for a minute, just long enough to melt the cheese.
5. Toast the buns.
6. Place chicken on buns and add tomato, lettuce, and mayo.
7. Serve with french fries.

Sun-Dried Tomato Subs

Sun-Dried Tomato Subs

INGREDIENTS:
1-2 chicken breasts
2 TB olive oil
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/4 tsp crushed red pepper flakes
sun-dried tomatoes
1 can sliced olives
6 hoagies

DIRECTIONS:
1. Brush chicken with olive oil and season with salt, pepper, garlic powder, onion powder, oregano, and red pepper flakes.
2. In a bowl, combine sun-dried tomatoes, olives, and 2 1/2 TB oil from tomatoes.
3.Season with salt and pepper.
4. Grill chicken.
5. Place chicken on a roll and top with 1 TB of tomato mixture.

Sloppy Joes

Sloppy Joes
from Mom

INGREDIENTS:
1 pound hamburger
1/2 onion, chopped
1 TB mustard
4 TB ketchup
1 can chicken gumbo soup
2 TB brown sugar
a little vinegar

DIRECTIONS:
1. Brown hamburger with onions.
2. Add the rest of the ingredients and simmer.
3. Serve on buns.

Chicken Salad Sandwiches

Chicken Salad Sandwiches

INGREDIENTS:
4 cups cooked, shredded chicken
1/2 cup mayo
1/2 cup sour cream
chopped cashews
chopped celery
halfed grapes
chopped onion
pepper and salt to taste

Serve on croissants.