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Grilled Chicken Club with Rosemary Aioli

Grilled Chicken Club with Rosemary Aioli - A Family Feast

TGIF – it’s been a long, busy week!  And we just want something simple for dinner tonight.  Our six-year-old has dance lessons on Friday nights and when we get home after class, we don’t want to fuss with making a big fancy dinner – so we’re having this Grilled Chicken Club with Rosemary Aioli.

This grilled chicken club is hearty and filling and easy to prepare.  Before heading out to dance class, we’ll put some boneless chicken breasts in our favorite Caesar salad dressing to marinate.  By the time we get back home, it will be ready to grill!

Add some thick slices of fresh, toasted, rustic Italian bread, crisp bacon, and fresh lettuce and tomatoes and this becomes a really delicious grilled chicken club sandwich!  But the extra special touch is a rosemary aioli that adds some super flavors to the sandwich.

Grilled Chicken Club with Rosemary Aioli - A Family Feast

If you were a fan of our popular roasted garlic aioli recipe from before, making this rosemary aioli is a very similar process.  But – in a pinch – you can also start with your favorite jarred mayonnaise as the base for this sauce, and simply add some minced fresh rosemary to add wonderful fresh flavors that perfectly complement this grilled chicken club.

Be careful – you might dislocate your jaw eating this huge sandwich — but it’s so good, it would be worth it!  Enjoy your sandwich and your weekend everyone!

Grilled Chicken Club with Rosemary Aioli

Prep Time: 2 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 30 minutes

Yield: 2 sandwiches

Grilled Chicken Club with Rosemary Aioli

We grilled our sandwich using a Panini press to get a softer toast slice, but a toaster or toaster oven will also work for this sandwich.

Ingredients

    For the Chicken Club
  • ½ pound boneless skinless chicken breast
  • 1 cup Caesar salad dressing
  • 8 slices of your favorite bacon
  • 6 slices from rustic Italian bread, toasted or grilled
  • Iceberg lettuce to cover two sandwiches
  • 6 thick slices fresh tomato
  • For the Rosemary Aioli
  • 1 coddled egg (see here)
  • 1 large clove garlic crushed
  • ½ teaspoon Dijon mustard
  • Pinch of salt
  • Pinch of pepper
  • 2 teaspoons lemon juice
  • 4 tablespoons minced fresh rosemary
  • 1/3 cup canola oil

Instructions

  1. Cut the chicken into two equal portions and pound each out to about ¼ inch thick. Place in a zip lock bag and add dressing. Seal and marinate 2 hours or longer.
  2. While chicken is marinating, cook bacon until crisp, drain on paper towels and set aside.
  3. To prepare the aioli, place coddled egg, crushed garlic, mustard, salt, pepper, lemon juice and rosemary in a food processor and pulse to combine. With the machine running, very slowly dribble in oil until the mixture resembles the consistency of mayonnaise. Use more or less oil as needed.
  4. After chicken has marinated, grill on both sides until cooked through. Discard marinade.
  5. To assemble, place a piece of toast (or grilled bread) on your cutting board and smear with the aioli. Next lay a cooked chicken breast portion over the aioli and smear on more aioli. Cover with another slice of toast and smear that with aioli. On top of that place the lettuce, four slices of bacon and three slices of tomato. Spread aioli on the last slice of toast and invert on top of the tomatoes. Press down, skewer each half and cut. If you can get the nice long rosemary stems, you can use them to skewer your sandwich, if not long tooth picks will work just fine.
http://www.afamilyfeast.com/grilled-chicken-club-with-rosemary-aioli/

Comments

  1. Happy Friday to ya! I’m thankful it’s the end of the week too and am looking forward to a relaxing weekend. Your grilled chicken club looks steallar! I’ve only made homemade aioli a couple of times and loved the result, so I’m excited to get back on the aioli wagon. Deeeelicious!
    Julia recently posted…Curry Lamb Naan TostadasMy Profile

  2. This looks so good – thanks for a wonderful combination!
    Donalyn@The Creekside Cook recently posted…Brown Butter Chocolate Chip CookiesMy Profile

  3. I’d have to slap it on a slice of gluten-free bread, but this sandwich looks amazing!
    Laurie Barrie recently posted…Lemon-Blueberry Swedish Pancakes dairy-gluten-freeMy Profile

  4. I love the recipe but where does the garlic come into play to make an aioli? I’m a chef who worked for a year in Provence so we always made aioli (ail being French for garlic) we made it with eggs and another version that used soaked stale bread in place of the egg. Even a Spanish version using almonds in place of either.

    • Hi Jack – You are absolutely correct and we’ve updated the recipe! My husband had the garlic in our original draft recipe but I must have left it out when I copied it over to WordPress (we tweaked the recipe with and without rosemary added and it was an oversight to leave the garlic out.) Thank you for writing to us to let us know of the omission! Martha (P.S. We’re so impressed – and a bit envious – of your experience cooking in Provence! Sounds wonderful!)

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