Ingredients
Scale
For the Chicken:
- (I prepared it exactly the same way I did for this salad)
- 1 lb thin-sliced chicken breasts
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- Salt and pepper
For the Aioli:
- 2 egg yolks, at room temperature
- 1 garlic clove, grated or pressed
- 1 cup canola oil
- Juice of 1 lemon
- Zest of 2 lemons
- Salt and pepper, to taste
To Assemble:
- Sandwich rolls, split
- The chicken
- The aioli
- 8 strips peppered bacon, cooked
- 6 oz fresh mozzarella cheese, sliced
- 2 cups baby arugula
- Balsamic glaze
Instructions
For the Chicken:
- See this recipe. Exact same recipe/steps!
For the Aioli:
- Place the egg yolks and grated garlic into the bowl of a food processor. Pulse to combine.
- With the machine running, VERY SLOWLY stream in the oil. Run the machine the entire time, pausing with the oil every few seconds to allow each addition to incorporate. Once the oil is all added, continue running the machine until the mixture is thick, emulsified, and pale yellow. It should look like mayonnaise.
- Squeeze in the lemon juice. Season with a little salt and pepper and then run the machine to incorporate everything. Finally, add the lemon zest and pulse (or stir in by hand) to combine. Check the seasoning one last time and adjust as necessary.
- Transfer the aioli to an airtight container and keep in the fridge until you are ready to use. It will keep in the fridge for up to two weeks.
To Assemble:
- Preheat the oven to 300°F and line a large baking sheet with tin foil. Line up the bottom halves of the sandwich rolls on the baking sheet.
- Slather the aioli on the rolls and then top with the arugula. Then top with the chicken, peppered bacon, and fresh mozzarella cheese slices. Drizzle everything with the balsamic glaze and place the top roll half on each assembled sandwich.
- Bake for 10 minutes or until the cheese is melted and gooey. Slice and serve immediately.