Barbecue Chicken Tartine Recipe
grilled onion, lemongrass mornay, focaccia, garden salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Garden Salad Ingredients
Method
Prepare the Chicken
- 1
Grill the Chicken
Preheat the 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. Brush with barbecue sauce during the last few minutes of grilling. Remove from heat and let rest before slicing.
Prepare the Mornay Sauce
- 2
Make the Mornay Sauce
In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute. Gradually add the milk while continuing to whisk to avoid lumps. Cook until the sauce thickens. Stir in shredded cheddar cheese and finely chopped lemongrass. Season with salt and pepper to taste. Keep warm.
Prepare the Onions
- 3
Assemble the Tartine
- 4
Assemble the Tartine
On each slice of focaccia, place sliced grilled chicken, grilled onions, and drizzle with the lemongrass mornay sauce. Serve warm.
Prepare the Salad
- 5
Toss the Salad
In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss to combine.
