Grilled Chicken Havarti Club Recipe

Make aioli

In a small bowl combine 1/2 cup mayonnaise, minced garlic, 1 tsp finely chopped fresh rosemary, 1 tbsp lemon juice, 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Cover and refrigerate while preparing the rest of the sandwich to let flavors meld (at least 10 minutes).

Prep chicken

Trim any fat from the 12 oz chicken breasts and, if thick, butterfly or pound to an even thickness about 1/2 inch so they cook evenly. Pat dry with paper towels.

Lightly coat the chicken on both sides with 1 tbsp extra-virgin olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Rub to evenly season.

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates lightly or brush pan with a bit of oil to prevent sticking.

Grill the chicken 4–5 minutes per side, until a meat thermometer inserted into the thickest part reads 160–165°F (71–74°C) and juices run clear. Remove from grill and let rest 5 minutes (carryover will bring temperature to safe range).

After resting, slice chicken breasts thinly (about 1/4-inch slices) for easier assembly and even portioning.

Slice the ciabatta rolls in half horizontally. If toasting, spread 1/2 tbsp butter on each cut face and toast cut-side down on the grill or in a skillet over medium heat until golden and crisp, about 2–3 minutes.

Spread a generous layer (about 1–2 tbsp) of the rosemary aioli on the bottom half of each toasted ciabatta.

Layer lettuce leaves on the aioli, then place 3–4 oz (approximately half of the sliced cooked chicken) evenly over the lettuce for each sandwich.

Top the chicken with 2 slices of havarti cheese per sandwich while the chicken is still warm so the cheese softens slightly. If you prefer melted cheese, place assembled open sandwiches under a broiler or on the grill for 30–60 seconds until cheese softens — watch carefully to avoid burning.

Slice the tomato into 1/4-inch rounds. Season tomato slices lightly with a pinch of salt and a grind of black pepper. Arrange tomato slices over the cheese.

Scoop or thinly slice the avocado and fan or layer 1/2 an avocado per sandwich over the tomato. If using, add thinly sliced red onion on top.

Spread a little aioli on the top half of the ciabatta, place it on the sandwich, press gently, and cut each sandwich in half if desired. Serve immediately.