Spicy Grilled Chicken Sandwich
2003 Canada Day Challenge Runner Up
Servings: 4
Ingredients:
-
4 boneless skinless chicken breasts
Pinch each salt and pepper
1 loaf (12- x 5-inch/30 x 12 cm) French or italian bread
2 tbsp (25 mL) extra-virgin olive oil
4 leaves romaine lettuce
4 thin slices red onion
1 thinly sliced tomato
Marinade:
1/4 cup (50 mL) lime juice
1/4 cup (50 mL) extra-virgin olive oil
4 cloves garlic, minced
1 canned chipotle pepper, minced
1 tbsp (15 mL) dijon mustard
Chipotle Mayonnaise:
3/4 cup (175 mL) light mayonnaise
Half canned chipotle pepper, minced
1 tbsp (15 mL) extra-virgin olive oil
Preparation:
Place each chicken breast between sheets of plastic wrap; pound to even thickness. Set aside.
Marinade: In bowl, whisk together lime juice, oil, garlic, chipotle pepper and mustard; add chicken, turning to coat. Cover and refrigerate for at least 4 hours or for up to 6 hours.
Chipotle Mayonnaise: In small bowl, stir together mayonnaise, chipotle pepper and oil. Cover and refrigerate for at least 2 hours or for up to 6 hours.
Discarding marinade, sprinkle chicken with salt and pepper. Place on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 6 minutes per side.
Meanwhile, cut bread in half horizontally, brush cut sides with oil. Grill, cut sides down, until golden. Spread toasted side with Chipotle Mayonnaise. Sandwich chicken, lettuce, onion and tomato in loaf, cut crosswise into quarters.
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