Easy components can give you outstanding results. Cook the chicken, pancetta and bread all at the grill. Mix the aioli and assemble. This flavorful grilled sandwich has an elegant twist with garlicky mayonnaise and the light peppery flavor of arugula.
Combine the mayonnaise and garlic to make the aioli. Reserve.
Pound the chicken breasts to an even thickness. Season generously with salt and pepper, and brush with 3 tablespoons of the olive oil.
Preheat the grill on the highest setting.
Lightly brush the slices of the bread with the remaining olive oil. Grill over moderate heat until golden and crispy on the outside, but soft on the inside. Reserve.
Grill the chicken breasts until cooked through, about 5-6 minutes on each side. While the chicken is cooking, grill the pancetta until crispy.
Spread 1 tablespoon of the aioli on each side of the grilled bread. Place a few leaves of arugula, 2 slices of crispy pancetta, and the chicken breast on one side of the bread. Top with the other half of bread and slice diagonally.
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Serving Size: 1 Sandwiche (352g) | ||
Recipe Makes: 8 Sandwiches | ||
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Calories: 871 | ||
Calories from Fat: 452 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.3g | 67 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 18.8g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 152mg | 47 % | |
Sodium 1381.7mg | 48 % | |
Potassium 676.9mg | 18 % | |
Total Carbohydrate 49.8g | 15 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 47.6g | ||
Protein 53.6g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 871
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