Restaurants›Joseph's Grill›Grilled Chicken Sandwich Recipe

Grilled Chicken Sandwich Recipe

Inspired by Joseph's Grill
Time35m
Serves2

Grilled Chicken Breast, Swiss Cheese, Bacon and Red Pepper Aioli.

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Ingredients

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Chicken & Sandwich

Red Pepper Aioli

Method

Red Pepper Aioli

1

Make Aioli

In a blender or food processor combine roasted red bell pepper, mayonnaise, garlic clove, lemon juice, Dijon mustard, smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Blend until smooth and emulsified, about 30 seconds. Taste and adjust seasoning. Transfer to a small bowl, cover, and refrigerate while preparing the rest (at least 10 minutes for flavors to meld).

Bacon

2

Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain and keep warm. Reserve 1 teaspoon of the bacon fat in the pan for searing chicken if desired; discard the rest or save for another use.

Chicken & Sandwich

3

Pound and Season

If chicken breasts are uneven thickness, place each between plastic wrap and gently pound to an even thickness about 3/4 inch. Pat dry with paper towels. In a small bowl mix 1 tsp salt, 1 tsp black pepper and 1/2 tsp smoked paprika. Rub both sides of the chicken with 2 tablespoons olive oil, then evenly season with the spice mix.

4

Grill or Pan-Sear Chicken

Preheat a grill or heavy skillet to medium-high (about 400°F/200°C). If using a skillet, add the reserved 1 tsp bacon fat or 1 tsp oil. Place chicken on the hot surface and cook without moving until nicely browned and cooked through, about 5–6 minutes per side (internal temperature 165°F/74°C). Transfer chicken to a plate and let rest 3–5 minutes.

5

Melt Cheese

During the last minute of resting or while chicken rests on a warm pan, top each breast with a slice of Swiss cheese and loosely tent with foil or place briefly under a broiler for 30–60 seconds until cheese is melted.

6

Toast Buns

While chicken cooks or rests, split sandwich rolls and spread 1/2 tablespoon butter on cut sides. Toast buttered sides in a skillet over medium heat or on the grill until golden, about 1–2 minutes.

7

Assemble Sandwiches

Spread about 2 tablespoons of red pepper aioli on the top bun of each roll. Place lettuce leaf on bottom bun, add sliced tomato (2–3 slices per sandwich), then the Swiss-topped chicken breast, two slices of bacon, and finish with additional aioli on the top bun if desired. Close sandwich, press gently, and serve immediately.