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Summer Sandwiches with Tarragon Aioli
4 boneless, skinless chicken breasts (about 4 oz/125 g each) 2 tbsp olive oil
salt and pepper to taste
1 clove garlic, minced
1 tbsp. chopped fresh tarragon
2 red peppers
2 zucchini
Tarragon aioli:
1/3 cup mayonnaise
1 small clove garlic, minced
1 tbsp. lemon juice
1/4 tsp. hot sauce or more to taste
2 tbsps. chopped fresh tarragon
2 tbsps. lightly whipped cream, creme fraiche, sour cream or yogurt
4 focaccia rolls or rolls of your choice
Remove fillets from chicken breasts and freeze for later use in stir-fries, chicken fingers or satays. Pound remaining pieces of chicken thin. In small bowl, combine olive oil with salt, pepper, garlic and tarragon. In medium mixing bowl, combine pounded chicken pieces with half the marinade.
Cut red peppers in half and remove and discard core, seeds and ribs. Slice zucchini lengthwise into 1/2-inch pieces. Brush zucchini with remaining marinade.
For aioli, combine mayonnaise in medium-sized bowl with garlic, lemon juice, hot sauce and tarragon. Fold in whipped cream or creme fraîche or sour cream or yogurt.
Grill chicken 2 to 3 minutes per side until just cooked through. Grill red peppers, skin side down until blackened. Cool and rub off and discard skin. Grill zucchini until browned on both sides. Grill rolls lightly if desired.
To assemble sandwiches, place one chicken breast on each bottom bun. Top with half of a red pepper, a few slices of zucchini and spread some aioli on top bun. Press together. Cut each sandwich in half.
Makes 4 sandwiches.
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Summer Sandwiches with Tarragon Aioli
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Category: Recipes
Prep Time: Cook Time: Total Time:
Summer Sandwiches with Tarragon Aioli
4 boneless, skinless chicken breasts (about 4 oz/125 g each) 2 tbsp olive oil
salt and pepper to taste
1 clove garlic, minced
1 tbsp. chopped fresh tarragon
2 red peppers
2 zucchini
Tarragon aioli:
1/3 cup mayonnaise
1 small clove garlic, minced
1 tbsp. lemon juice
1/4 tsp. hot sauce or more to taste
2 tbsps. chopped fresh tarragon
2 tbsps. lightly whipped cream, creme fraiche, sour cream or yogurt
4 focaccia rolls or rolls of your choice
Remove fillets from chicken breasts and freeze for later use in stir-fries, chicken fingers or satays. Pound remaining pieces of chicken thin. In small bowl, combine olive oil with salt, pepper, garlic and tarragon. In medium mixing bowl, combine pounded chicken pieces with half the marinade.
Cut red peppers in half and remove and discard core, seeds and ribs. Slice zucchini lengthwise into 1/2-inch pieces. Brush zucchini with remaining marinade.
For aioli, combine mayonnaise in medium-sized bowl with garlic, lemon juice, hot sauce and tarragon. Fold in whipped cream or creme fraîche or sour cream or yogurt.
Grill chicken 2 to 3 minutes per side until just cooked through. Grill red peppers, skin side down until blackened. Cool and rub off and discard skin. Grill zucchini until browned on both sides. Grill rolls lightly if desired.
To assemble sandwiches, place one chicken breast on each bottom bun. Top with half of a red pepper, a few slices of zucchini and spread some aioli on top bun. Press together. Cut each sandwich in half.
Makes 4 sandwiches.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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