Grilled Chicken Sandwich Recipe
All Natural Free Range, Piquillo Aioli, Spring Mix, Shaved Red Onion, Tomato, Avocado, Nueske Bacon, Provolone
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Ingredients
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Main Ingredients
Piquillo Aioli
Method
Preparing the Piquillo Aioli
- 1
Make the Aioli
In a mixing bowl, combine the mayonnaise, minced garlic, lemon juice, and salt. Mix until smooth and uniform.
- 2
Add Piquillo Peppers
Finely chop the piquillo peppers and fold them into the aioli mixture. Set aside to allow the flavors to meld.
Cooking the Chicken and Bacon
- 3
Grill the Chicken
Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let rest.
- 4
Cook the Bacon
In a skillet over medium heat, cook the Nueske bacon until crispy, about 4-5 minutes on each side. Drain on paper towels.
Assembling the Sandwich
- 5
Slice the Chicken and Avocado
Once the grilled chicken has rested, slice it into strips. Cut the avocado in half, remove the pit, and slice it into thin pieces.
- 6
Prepare the Sandwich
On the sandwich roll, spread a generous layer of the piquillo aioli. Layer on spring mix, grilled chicken, sliced avocado, sliced tomato, crispy bacon, shaved red onion, and provolone cheese.
- 7
Finish and Serve
Top with the other half of the sandwich roll. Secure with a toothpick if needed, and serve immediately with a side of your choice.