Sirius Jet Recipe

Name: MAD Rebel Health Kitchens Sirius Jet Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups roast chicken, shredded or sliced; 6 slices bacon, cooked crisp and halved; 4 slices aged cheddar, sliced; 1 each tomato, ripe (medium), thinly sliced; 0.25 cup red onion, thinly sliced; 1 cup arugula, packed; 3 tbsp pickled chiles (jalapeño or serrano), sliced; 2 each ciabatta roll or sandwich bread; 0.5 cup mayonnaise; 2 tsp Dijon mustard; 1 tsp lemon juice, fresh; 0.5 tsp garlic, minced; 1 tsp olive oil; 0.25 tsp salt; 0.125 tsp black pepper; 1 tbsp unsalted butter (for toasting bread); 0.125 tsp salt; 0.0625 tsp black pepper

Inspired by MAD Rebel Health Kitchen

Time25m

Serves2

Roast Chicken, Bacon, Aged Cheddar, Tomato, Onion, Arugula, Pickled Chili, Dijon Aioli

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Ingredients

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Sandwich assembly

2 cups roast chicken, shredded or sliced

6 slices bacon, cooked crisp and halved

4 slices aged cheddar, sliced

1 each tomato, ripe (medium), thinly sliced

1/4 cup Red onion, thinly sliced

1 cup arugula, packed

3 tbsp pickled chiles (jalapeño or serrano), sliced

2 each ciabatta roll or sandwich bread

Dijon aioli

1/2 cup Mayonnaise

2 tsp Dijon mustard

1 tsp lemon juice, fresh

1/2 tsp Garlic, minced

1 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Optional finishing

1 tbsp unsalted butter (for toasting bread)

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Method

Dijon aioli

Make aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp fresh lemon juice, 1/2 tsp minced garlic, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper until smooth and emulsified. Taste and adjust seasoning. Refrigerate while assembling sandwiches so flavors meld.

Sandwich assembly

Prepare components

If roast chicken is not pre-cooked, roast or pan-sear about 8 oz (to yield ~2 cups shredded) seasoned chicken breast or thigh until internal temperature 165°F (74°C), let rest and shred. Cook bacon until crisp, drain on paper towels and halve slices. Thinly slice tomato and red onion. Drain sliced pickled chiles.

Toast bread

Split ciabatta rolls (or bread) and lightly butter cut sides with 1 tbsp unsalted butter. Heat a skillet over medium heat and toast cut sides until golden and crisp, about 1–2 minutes. Alternatively, toast under a broiler. Remove from heat.

Assemble sandwiches

Spread about 1 tbsp Dijon aioli on both cut sides of each roll (adjust to taste). On the bottom half, layer half the shredded roast chicken (about 1 cup), then 2 slices of aged cheddar, 3 slices of bacon, 3–4 tomato slices, a sprinkle of 2 tbsp thinly sliced red onion, 1/2 cup packed arugula, and about 1.5 tbsp pickled chiles distributed evenly. Top with the remaining chicken if desired for extra meat. Season tomato and arugula lightly with a pinch (about 1/8 tsp) salt and 1/16 tsp black pepper to enhance flavor.

Finish

Close the sandwich with the top roll, press gently. If you prefer the cheese melted, return the assembled sandwich to a medium skillet, cover and heat 1–2 minutes until cheddar softens. Slice in half and serve immediately. Serve extra Dijon aioli on the side if desired.