Grilled Chicken Sandwich
This Grilled Chicken Sandwich recipe features juicy, grilled chicken breasts, pork belly jam, pickled onions, tarragon aioli, arugula and brie cheese, all nestled in a toasted bun. Easy to make, this delicious sandwich is perfect for a lazy summer day or a casual gathering by the pool with friends!
Yield 4 sandwiches
- 4 boneless chicken breasts
- 4 oz porkbelly jam
- 1 pickled onion
- 6 tbsp tarragon aioli
- 10 g arugula
- 20 g brie cheese
- 2 cloves of garlic
- 2 tsp lemon
- 1 tsp dijon
- 1 tsp mayonnaise
- 3 tbs chopped tarragon
- Step 1
Butterfly one 6oz boneless skinless chicken breast, rub with butter and place on grill. Season with salt and pepper. Preheat grill to 450° (medium-high heat). Place chicken on grill. Grill each side for about 7 minutes or until internal temperature reaches 165°.
- Step 2
In a small pot place 100 g diced pork belly, 100 g diced tomato, 50 g brown sugar and half a cup of apple cider vinegar. Reduce until jam-like consistency.
- Step 3
Bring to a boil 1/3 cup vinegar, 1/4 cup water, 3 tbs of sugar, I tbs of salt and 1/4 tbs chilli flake. Pour into a bowl with sliced onions and let stand.
- Step 4
In a food processor mix 2 cloves of garlic, 2 tsp lemon, 1 tsp dijon, 1 tsp mayonnaise, 3 tbs chopped tarragon and a pinch of salt and pepper and cayenne. Slowly add 1 cup of canola oil to give yourself a nice thick aoli.
- Step 5
Toast your bun of choice. Place chicken breast, arugula, brie cheese, pork belly jam, pickled onion and tarragon aioli.
