Chef Mark Margiotta’s Calabrian Chili Grilled Chicken Sandwich
This isn’t your mama’s grilled chicken sando. Slap some Calabrian chile aioli on this herb aioli smothered chicken breast and you’ll be seeing stars. Using not one but two flavored aiolis, Chef Mark Margiotta shows us how to boost flavors and transport dinner to a whole new plane.
Prep
Cook time
Gallery
Ingredients
For
4
Batch(es)
Ingredients
| 2 breasts chicken, skin on, filleted in half |
| 4 slices sourdough |
| lettuce leaves |
| tomato slices or pickled tomatoes |
| 1/4 cup herb aioli |
| 1/4 cup Calabrian chili aioli |
Herb Aioli
| 1/2 cup loosely packed mixed herbs (such as mint, tarragon, basil, and chives) |
| 6 medium pressed or minced garlic |
| 2 tablespoons lemon juice |
| 2 tablespoons Dijon mustard |
| 6 yolks egg |
| 1 pinch salt |
| 2 cups olive oil |
| 2 tablespoons water |
Calabrian Chili Aioli
| 2 skin removed or from a jar Calabrian Chiles |
| 6 medium pressed or minced garlic |
| 2 tablespoons lemon juice |
| 2 tablespoons Dijon mustard |
| 6 yolks egg |
| 1 sprinkle salt |
| 2 cups olive oil |
| 2 tablespoons water |
Chef Mark Margiotta’s Calabrian Chili Grilled Chicken Sandwich Directions
- Mix together chicken and herb aioli. (See recipe for Chef Mark's Herb aioli.)
- Make sure the chicken is fully coated and let marinade in the refrigerator for 30 minutes.
- While the chicken is marinating, preheat the grill or cook the chicken on the stove top in a cast iron pan.
- Grill the chicken for a couple minutes on each side until the chicken is cooked all the way through and reaches an internal temperature of 165 degrees
- Optional: Toast your sourdough bread.
- Assemble your sandwich with your favorite toppings. Chef Mark likes to layer preserved tomatoes, lettuce, and bread and butter pickles.
